Pumpkin Cheesecake Topped Chocolate Bundt Cake W Dulce De Leche
Indulge in ultimate fall decadence with this Pumpkin Cheesecake Topped Chocolate Bundt Cake with Dulce de Leche. This showstopping dessert combines moist, rich chocolate cake with a velvety pumpkin cheesecake layer hidden inside—two irresistible treats in one. The cake is topped with a luscious drizzle of warm dulce de leche, adding a caramel-like sweetness that takes every bite over the top. Perfectly spiced with pumpkin pie spice and made extra moist with buttermilk and hot coffee, this bundt cake creates a harmony of flavors and textures that’s perfect for holiday gatherings or cozy autumn evenings. Easy to make yet visually stunning, this dessert is sure to impress your guests while satisfying every craving.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Hot coffee
- 8 ounces Cream cheese, softened
- 0.75 cup Pumpkin puree
- 0.5 cup Powdered sugar
- 1 teaspoon Pumpkin pie spice
- 1 Egg yolk
- 0.5 cup Dulce de leche
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, making sure all crevices are covered to prevent sticking.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Slowly pour in the hot coffee and mix until the batter is smooth and slightly thin.
In another bowl, beat together the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and egg yolk. Mix until smooth and creamy.
Pour half of the chocolate cake batter into the prepared bundt pan. Spoon the pumpkin cheesecake mixture evenly over the batter but avoid touching the edges of the pan. Pour the remaining batter on top and smooth the surface.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the cake comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the bundt cake onto a wire rack to cool completely.
In a small saucepan, heat the dulce de leche and heavy cream over low heat, stirring until smooth and pourable.
Once the cake has cooled, drizzle the warm dulce de leche over the top. Allow it to set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
5777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.3 g | 340% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 69.7 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 6168 mg | 268% | |
| Total Carbohydrate | 854.7 g | 311% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 535.2 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1366 mg | 105% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 4888 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
