Pumpkin Bundt Cake with Ginger Cream Filling
PREP: 20 MINUTES
COOK: 1 HOUR 5 MINUTES
SERVINGS: 10 - 12 SERVINGS
This spiced Pumpkin Bundt Cake with Ginger Cream Filling is the perfect centerpiece dessert for your fall festivities. Bakes a perfectly browned outer crust and super moist and flavorful pumpkin cake texture on the inside. The cream filling adds a ginger spice surprise in the middle for a delicious cake. Made in our Autumn Wreath Bundt!
- 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
- 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.
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.
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.).
If desired, serve cake slices with a dollop of whipped cream and sprinkle with chopped nuts.