I don’t know about the rest of you, but I have been on a complete and total pumpkin kick lately. My taste buds are fairly obsessed with thoughts of pumpkin treats.
The other day I needed to make a dessert to take to a gathering and wanted to make a bundt cake (because they are so easy and always so moist and good). Looking for some recipes, I ended up taking the best of three and combining them into a cream-cheese filled pumpkin spice bundt cake. Boy, was that a tasty decision!
This cake comes together quickly and easily and is so, so yummy!
Ingredients
Mix the batter.
Spoon half into a greased bundt pan.
Mix the filling.
Spoon on top of batter in pan. Then top with the remaining batter.
Bake at 350 for about 45 minutes or until top of the cake bounces bake when you poke it with your finger.
Let cool then remove from pan and invert on a serving platter.
Look at that delicious cream cheese filling!
Are your taste buds dancing in excitement?
Pumpkin Spice Bundt Cake
1 pkg. spice cake mix
1 sm. can pumpkin
1 sm. pkg. instant cheesecake pudding
1/2 c. oil
3 eggs
1 tsp. cinnamon
1 tsp. water
Filling
1 pkg. cream cheese, softened
1 egg
1 tsp. vanilla
1/2 cup sugar
Preheat oven to 350 degrees and grease a bundt cake pan.
In a large mixing bowl combine cake mix, oil, eggs, pudding, pumpkin, water and cinnamon. Beat on low speed until ingredients are moist then on medium speed until well blended.
Pour half the batter into the bundt pan.
In a mixing bowl, combine cream cheese, egg, sugar and vanilla. Beat until smooth and creamy. Pour on top of cake batter in pan.
Top with remaining cake batter and bake about 45 minutes until top of cake bounces back to your touch and edges begin to pull away from the pan.
Let cool then invert onto a serving platter.
To serve, you can dust with powdered sugar, drizzle on a caramel sauce or add a dollop of cinnamon laced whipped cream. Or you can be a freak like me and add a drizzle of chocolate followed by whipped cream!
She Who Is Currently Obsessed with Pumpkin
