Bundt Cake with Pumpkin

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Bundt Cake with Pumpkin

Pumpkin Bundt Cake

Updated on October 25, 2022

Total Time:

1 hrs 20 mins

Jump to Nutrition Facts


  • 1 (8 ounce) package cream cheese, softened

  • ½ cup confectioners’ sugar

  • ½ cup sweetened flaked coconut (Optional)

  • 1 egg

  • 1 teaspoon vanilla extract


  • 1 ¾ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 1 cup brown sugar

  • ⅓ cup shortening

  • 3 eggs

  • 1 cup pumpkin puree

  • ½ cup raisins (Optional)

  • ½ cup chopped pecans (Optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt).

  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.

Nutrition Facts (per serving)

318Calories16g Fat41g Carbs6g Protein
Nutrition FactsServings Per Recipe14Calories318% Daily Value *Total Fat16g20%Saturated Fat6g31%Cholesterol71mg24%Sodium275mg12%Total Carbohydrate41g15%Dietary Fiber2g6%Total Sugars25gProtein6gVitamin C1mg5%Calcium85mg7%Iron2mg11%Potassium184mg4%

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