This moist, tender Pumpkin Bundt Cake encases a luscious cream cheese center. The entire cake gets an extra boost of cheesecake flavor with a delicious cream cheese drizzle.
For the Filling:
8 oz softened cream cheese, cubed
1/2 cup white sugar
1 large egg, room temp
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
For the Cake:
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
3 tsp ground cinnamon
1/2 tsp ground all spice
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 cup (2 oz) unsalted butter, softened
2/3 cup packed brown sugar
1/2 cup white sugar
2 large eggs, room temp
1/2 cup olive oil
1 can (15 oz) pure pumpkin puree
1/2 cup plain Greek yogurt
2 tsp vanilla extract
For the Glaze:
4 oz cream cheese, softened
1/4 cup powdered sugar
pinch of salt
1 tsp vanilla extract
2 1/2 TB milk, plus more as needed
Preheat oven to 350F, with rack on lower middle or middle position. Generously grease Bundt pan and set aside.
Make the Filling: Beat cream cheese cubes with sugar on medium high, until completely smooth. Add egg, cinnamon, and vanilla, beating until smooth. Transfer to a covered container and chill in fridge.
Make the Cake: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, all spice, cloves, ginger, and nutmeg. Whisk together and set aside.
In the bowl of stand mixer, using paddle attachment, cream butter and both sugars until fully mixed and fluffy. Beat in eggs, oil, pumpkin, yogurt, and vanilla, until mixture is smooth.
Fold dry ingredients into the wet ingredients by hand, using rubber spatula.
Pour almost half of batter into grease Bundt pan, filling the grooves. Using wooden spoon, try to carve out a generous tunnel in the batter, and fill the tunnel with cream cheese filling. Filling will probably overflow the tunnel, but this helps to keep the filling together. Gently pour in remaining cake batter.
Bake 55-60 minutes or just until toothpick inserted in the center comes out almost clean, with few tender crumbs attached. Cool cake in pan 15-20 minutes; transfer to wire rack to finish cooling.
Make the Glaze: Beat softened cream cheese and powdered sugar until smooth and fluffy, about 4 minutes on medium high. Add rest of glaze ingredients, stirring by hand. Add 1 tsp of milk at a time, as needed, to reach your desired glaze consistency.
Note: I scrape the glaze into a small ziploc baggie, cut a tiny tip off a corner, and drizzle happily onto cake!