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zakruti.com » Dish recipes » Home Cooking Adventure
Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake

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Rating: 4.0; Vote: 1
This Pumpkin Cream Cheese Bundt Cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition. Ingredients Makes about 12 servings 1 cup (226g) unsalted butter, softened 1 1/4 cups (250g) sugar 3 eggs 3 cups (375g) all-purpose flour 2 tsp (8g) baking powder 1 tsp (6g) baking soda 1 1/2 tsp (4g) cinnamon 1/2 tsp (1g) ground ginger 1/2 tsp (2g) ground nutmeg 1/4 tsp (1g) ground cloves 1/2 tsp (3g) salt 14 oz (400g) pumpkin puree 3/4 cup (200g) buttermilk 1 tsp (5g) vanilla extract Cream Cheese Filling 12 oz (350g) cream cheese, room temperature 1/4 cup (50g) granulated sugar 1 egg 1 tsp (5g) vanilla extract 1. Preheat oven to 350F (180C. Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan. 2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside. 3. In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree. 4. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated. 5. Make the cream cheese filling. In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined. 6. Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges. 7. Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean. 8. Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely. 9. Before serving dust with powdered sugar or desired icing. 10. Keep the leftovers refrigerated.
Date: 2019-07-03

Comments and reviews: 10


I made this recipe last night and it was delicious I made my own pumpkin pure. My family and I always eat some dessert (we love desserts) but I always look for something that is not so sweet and it met all expectations This is my fourth recipe that I follow from you and it never fails me you're wonderful Thank you
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Finally got around to making this yesterday for morning tea. It turned out very well - lovely flavour and texture Used a deep tube pan with no problems. Thankyou again for another wonderful recipe.
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This cake looks moist and delicious and its perfect for Thanksgiving. I have the Nordic gold version of that pan and the matching 6 individuals. On my Thanksgiving dessert list
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Your videos are so beautiful to watch & listen to, not to mention your wonderful baking skills May I ask what music you chose for this video? It's lovely. Thank you from Canada
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do you know if it's possible to do this cake in a normal cake pan? by the way I've tried almost all your recipes and they are always amazing keep up your good work
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are you happy with your russel hobbs handmixer? is it good and heavy duty quality? Or does it have that cheap plastic-gears like almost every handmixer nowadays?
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the cream cheese i get at my place is salted one. any substitute for it. plzz home cooking adventure help me out what should i do. i really want to make this.
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Do your husband has any special training in graphics and designing? I have got a big interest after watching your videos for photography and videography
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hallo. saya akan mencoba resep ini, terlihat enak. saya ingin bertanya apa boleh saya mengganti mentega susu dengan santan kelapa? terima kasih
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I will definitely make this. thank you for your recipie. I hope I don't mess it up. everyone wish me luck. and you resembles Madonna alot.
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