Cream Cheese Pumpkin Bundt Cake
Filled with a creamy layer of cheesecake and then drizzled with browned butter frosting, every bite of this Cream Cheese Pumpkin Bundt Cake is a sweet indulgence.
Servings: 16 servings
For the Cheesecake Layer
- 8 ounces cream cheese softened
- ¼ cup butter softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
For the Pumpkin Cake
- 2½ cups powdered sugar
- 1 cup oil
- 3 eggs
- 15 ounce canned pumpkin puree
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
For the Browned Butter Glaze
- ½ 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 the oven to 350°F. In a large bowl, beat together the sugar, oil, and eggs until fluffy. Stir in the pumpkin puree. In a separate bowl, stir together the flour, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients, and 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.
Serving: 1piece | Calories: 553kcal | Carbohydrates: 69g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 342mg | Potassium: 123mg | Fiber: 1g | Sugar: 48g | Vitamin A: 4682IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg