A moist pumpkin bundt cake, baked with a cheesecake layers and drizzled with browned butter frosting.
It’s November. I’m trying to see the positives in a month that’s brown and dark. The only benefit I’m seeing as I drive home from work in the dark, is the fact that December is right around the corner and that means our baby is closer than ever.
Why do the 9 months of pregnancy take longer than any I’ve experienced before? These 40 weeks are dragging by and to make matters worse, I’ve already started counting down by days – 44 to go. Basically, the countdown has reached a point where I think it’s counter-productive and time is dragging more than ever.
But back to the positives of November, it’s also a month full of exciting events that hopefully will make the time go faster. Events like showers, and visits from family, and cozy evenings for baking, and Thanksgiving! My recipe list for Thanksgiving is about 20 recipes too long (and they may all be desserts), but this Pumpkin Bundt Cake with a cream cheese layer and browned butter frosting is on the absolute must make list. It simple, but impressive and as another plus, it will feed a crowd.
Cream Cheese Pumpkin Bundt Cake
For the Cheesecake Layer
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
For the Pumpkin Cake
- 2 and 1/2 cups powdered sugar
- 1 cup oil
- 3 eggs
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 can 15 ounces solid-pack pumpkin
For the Browned Butter Glaze
- 1/2 cup butter
- 3 cups of powdered sugar
- 2 tablespoons heavy cream
- 1 - 3 tablespoons milk as needed
- To make the cheesecake layer, beat together the cream cheese, butter and sugar until smooth. Beat in the egg and vanilla just until combined. Set aside.
- Grease and flour a 10 inch bundt pan. Preheat oven to 350 F. In a large bowl, beat together the sugar, oil and eggs until fluffy. In a separate bowl, stir together the flour, baking soda, pumpkin pie spice and salt. Add to the wet ingredients, alternating with the pumpkin. Stir until well combined.
- Pour half the batter into the greased bundt pan. Top with the cheesecake mixture, being careful to keep it away from the edges of the pan. Top with the remaining pumpkin batter. Bake for 60-65 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- To make the glaze, brown the butter in a saucepan over medium heat, stirring occasionally. Let cool. Mix in the powdered sugar, cream and as much milk as necessary to make a smooth glaze. Pour over the cooled cake. Store in the refrigerator.
Adapted from Taste of Home’s Moist Pumpkin Bundt Cake.
Here are another two of my favorite Thanksgiving desserts: