Surprise Pumpkin Bundt Cake
Indulge in the irresistible charm of this Surprise Pumpkin Bundt Cake, a delightful autumn dessert that combines warm spices, creamy decadence, and show-stopping presentation. This moist pumpkin cake is infused with signature fall flavors like cinnamon, nutmeg, and ginger, and features a hidden cream cheese filling that creates a magical surprise in every slice. Perfectly baked in a Bundt pan, its stunning shape makes it an ideal centerpiece for holiday gatherings or cozy family dinners. Topped with a light dusting of powdered sugar, this dessert is not only visually enticing but also easy to prepare, with only 25 minutes of prep time. Serve up happiness with this crowd-pleasing seasonal treat that’s sure to become a favorite — every slice is packed with flavor and a sweet secret! Keywords: Pumpkin Bundt Cake, Cream Cheese Filling, Fall Dessert, Moist Pumpkin Cake, Holiday Treats, Easy Bundt Cake Recipe.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 teaspoon salt
- 1.5 cups pumpkin puree
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.75 cups vegetable oil
- 4 whole large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 1 tablespoon heavy cream
- 0.5 teaspoons pure vanilla extract (for filling)
- 1 tablespoon powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly with butter or non-stick spray, then lightly dust with flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Beat until smooth and well incorporated.
Add the eggs one at a time to the pumpkin mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a separate medium bowl, beat the cream cheese, powdered sugar, heavy cream, and vanilla extract (for filling) until smooth and creamy. Set aside.
Pour about 2/3 of the pumpkin batter into the prepared Bundt pan and smooth it out with a spatula.
Spoon the cream cheese filling evenly over the pumpkin batter, being careful not to let it touch the edges of the pan.
Top the cream cheese layer with the remaining pumpkin batter, spreading it evenly to cover the filling completely.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese center) comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Once cooled, dust the top of the cake lightly with powdered sugar if desired. Slice and serve to reveal the surprise cream cheese center!
Nutrition Facts
Calories |
3726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.2 g | 308% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 353.7 g | 129% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 67.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 626 mg | 13% | |
*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.
