Pumpkin Cream Cheese Bundt Cake
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Rasa Malaysia · by Bee Yinn Low★ 4.5 (4)

Pumpkin Cream Cheese Bundt Cake

NUTRITION · PER SERVING70M COOK
CAL 23%·PRO 23%
CARBS 59G52% OF CAL
4G FIBER20G OTHER35G TOTAL SUGAR
FAT 21G42% OF CAL
8G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A decadent pumpkin bundt cake swirled with cream cheese, combining warm autumn spices with tangy cheesecake flavors. Perfect for fall celebrations and special occasions.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 8 oz cream cheese (room temperature)
  • ½ cup sugar (granulated)
  • 1 egg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1½ teaspoons cinnamon
  • ¼ teaspoon ground all spice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ¼ cup unsalted butter (softened)
  • ½ cup light brown sugar (packed)
  • ¼ cup granulated sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1½ cups canned pumpkin
  • ½ cup low fat vanilla yogurt
  • 1½ teaspoons vanilla extract
  • 1 tablespoon unsalted butter
  • 4 teaspoons milk (plus another 1/4 teaspoon (1.5 ml) if needed, 20 ml)
  • 1 cup powdered sugar (plus extra if needed)
PREP
15M
SODIUM
489MG
ESTIMATE
COMPLETE

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