Pumpkin Cream Cheese Bundt Cake
View original ↗
Live Well Bake Often · by Danielle★ 4.9 (14)

Pumpkin Cream Cheese Bundt Cake

NUTRITION · PER SERVING95M COOK
CAL 28%·PRO 16%
CARBS 70G50% OF CAL
4G FIBER45G SUGAR20G OTHER
FAT 27G44% OF CAL
6G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist spiced pumpkin bundt cake with a cream cheese filling and vanilla glaze. Rich and flavorful, ideal for autumn gatherings and fall celebrations.

dessertamericanbaked goodvegetarian
View the full recipe on Live Well Bake Often →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 (8-ounce) package brick-style cream cheese (, softened to room temperature)
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg (, room temperature)
  • 1 teaspoon pure vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) canola or vegetable oil
  • 1 (15-ounce) can pumpkin puree ((not pumpkin pie filling))
  • 1 cup (200 grams) light brown sugar (packed)
  • 3/4 cup (150 grams) granulated sugar
  • 4 large eggs (, room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 cup (120 grams) powdered sugar
  • 1-2 tablespoons (15-30 ml) milk ((use more as needed))
  • 1/2 teaspoon pure vanilla extract
PREP
30M
SODIUM
275MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.