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Cream Cheese Filled Pumpkin Bundt Cake

Aubrey Cota
  • 70 minutes
  • Serves 10

INGREDIENTS

1 1/2 sticks

unsalted butter, softened)

2 1/4 cups

all-purpose flour plus more for dusting pan

2 tsp

baking powder

1 tsp

baking soda

1 tsp

cinnamon

3/4 tsp

ground allspice

1/2 tsp

salt

1 1/4 cups

canned solid-pack pumpkin (from a 15-ounce can; not pie filling)

3/4 cup

well-shaken buttermilk

2 tsp

vanilla

1 1/4 cups

granulated sugar

3

large eggs

8 oz

cream cheese (softened)

1/2 cup

granulated sugar

1

large egg

1 tsp

lemon juice

1 tsp

vanilla extract

3 tbsp

all purpose flour

2 tbsp

plus 2 teaspoons well-shaken buttermilk

1 1/2 cups

confectioners sugar