Pumpkin Cake With Cream Cheese Filling Recipe

Name: Pumpkin Cake With Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUMB TOPPING:; 6 Tablespoons Butter, Slightly Softened; 1/3 cups Flour; 1/2 cups Brown Sugar; 1/2 cups Rolled Oats; 1 teaspoon Cinnamon; FOR THE CAKE:; 1-3/4 cup Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1 Tablespoon Pumpkin Pie Spice; 1/2 cups Butter; 1-1/2 cup Sugar; 3 Large Eggs; 1 cup Pumpkin Puree; 1/2 cups Applesauce; FOR THE CREAM CHEESE FILLING:; 12 ounces, weight Cream Cheese; 1/3 cups Sugar; 1 Large Egg; 3/4 teaspoons Vanilla

Servings: persons

FOR THE CRUMB TOPPING:
6 Tablespoons Butter, Slightly Softened
1/3 cups Flour
1/2 cups Brown Sugar
1/2 cups Rolled Oats
1 teaspoon Cinnamon
FOR THE CAKE:
1-3/4 cup Flour
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
1 Tablespoon Pumpkin Pie Spice
1/2 cups Butter
1-1/2 cup Sugar
3 Large Eggs
1 cup Pumpkin Puree
1/2 cups Applesauce
FOR THE CREAM CHEESE FILLING:
12 ounces, weight Cream Cheese
1/3 cups Sugar
1 Large Egg
3/4 teaspoons Vanilla

1
Preheat oven to 350u00b0F and spray 9 x 13 baking dish with nonstick baking spray.
2
In medium bowl, combine ingredients for crumb topping. Using pastry knife, cut in butter until crumbly. Set aside.
3
In medium bowl, whisk dry ingredients for the cake.
4
In stand mixer with paddle attachment, cream 1butter with sugar. Turn mixer to stir. Add eggs 1 at a time, mixing after each just until blended. Add pumpkin puree and applesauce and mix just until incorporated.
5
Add flour mixture for cake in three parts mixing just until incorporated.
6
For the cream cheese filling, in medium bowl with hand mixer, beat cream cheese and sugar until smooth and creamy. Add egg and vanilla and mix just until incorporated.
7
Spread half of the pumpkin cake mixture in the pan. Carefully spread the cream cheese mixture over the cake mixture. Now add the rest of the cake mixture spreading carefully with a spatula. Some may bleed through. Do not overwork or it the cream cheese mixture will be absorbed by the pumpkin mixture.
8
Sprinkle with the crumb topping and bake for 50 minutes or until set. Allow to cool 20 minutes before cutting.

1247

kcal

Calories

Fat

113

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 22 ingredients. The key ingredients include: FOR THE CRUMB TOPPING:, 6 Tablespoons Butter, Slightly Softened, 1/3 cups Flour, 1/2 cups Brown Sugar, and more.

Yes, Pumpkin Cake With Cream Cheese Filling 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 Cake With Cream Cheese Filling

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