Pumpkin Bundt Cake with Ginger Cream Filling

Cake:

• 1 cup unsalted butter, softened
• 3 cups sugar
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 3 cups all-purpose-flour
• 1 tsp ground cardamom
• 1 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 2/ 3 cup buttermilk

Filling:

• 8 ounces cream cheese, softened
• 1/ 2 tsp ginger
• 4 Tbsp light brown sugar
• 2 Tbsp all-purpose-flour

Optional Toppings for Serving:

• whipped cream
• chopped walnuts or pecans

Preheat oven to 350° F. Prepare Autumn Wreath Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Cake:

Using a stand mixer with paddle attachment, cream butter and sugar together. Add pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.

Filling:

In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Fill prepared pan with pumpkin batter, filling about half of the pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with more pumpkin batter, filling the pan NO MORE THAN 3/4 full. There will be batter remaining. Bake 45-55minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely. Use remaining batter to your liking (i.e. muffins, small cakes, etc.).

Serving:

If desired, serve cake slices with a dollop of whipped cream and sprinkle with chopped nuts.