Soft Pumpkin Cream Cheese Bundt Cake

A delicious pumpkin bundt cake with a cream cheese swirl and brown butter icing.

By @halfbakedharvest

Original recipe source

Cook time: 60 minutes

Servings: 12

Ingredients

• 0 butter
• 0 flour
• 1 cup pumpkin puree
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 8 ounces cream cheese
• 0.5 cup sugar
• 1 teaspoon vanilla extract
• 0.5 cup butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease a bundt pan with butter and dust with flour.
2. In a large bowl, whisk together the pumpkin puree, sugar, eggs, and vanilla until smooth.
3. In another bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a separate bowl, beat together the cream cheese, sugar, and vanilla until smooth.
6. Pour half of the pumpkin batter into the prepared bundt pan. Spoon the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9. For the icing, melt the butter in a small saucepan over medium heat, cooking until it turns golden brown and smells nutty.
10. Remove from heat and whisk in the powdered sugar, vanilla, and milk until smooth. Drizzle the icing over the cooled cake.