Pumpkin Bundt® Cake Recipe

Name: Pumpkin Bundt® Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 1 (8 ounce) package cream cheese, softened; 1/2 cup confectioners' sugar; 1/2 cup sweetened flaked coconut (optional); 1 egg; 1 teaspoon vanilla extract; Cake:; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup brown sugar; 1/3 cup shortening; 3 eggs; 1 cup pumpkin puree; 1/2 cup raisins (optional); 1/2 cup chopped pecans (optional)

Servings: persons

Filling:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup sweetened flaked coconut (optional)
1 egg
1 teaspoon vanilla extract
Cake:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup brown sugar
1/3 cup shortening
3 eggs
1 cup pumpkin puree
1/2 cup raisins (optional)
1/2 cup chopped pecans (optional)

1
Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt(R)).
2
Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
3
Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
4
Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.

826

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Filling:, 1 (8 ounce) package cream cheese, softened, 1/2 cup confectioners' sugar, 1/2 cup sweetened flaked coconut (optional), and more.

Yes, Pumpkin Bundt® Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bundt® Cake

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