Pumpkin Cream Cheese Bundt Cake

Yesterday my husband came home for lunch to the smell of this Pumpkin Cream Cheese Bundt Cake baking in the oven.  As he sniffed the air, he commented that whatever it was baking in the oven smelled like a good blog picture.  He knows that good smells around here usually mean more than just dessert.  My kids understand this too.  They know not to eat the nicely shaped, round cookies until after I have taken pictures.  And they ask, "Have you blogged this?" before digging in.  They are always so understanding and patient.  Yet I was anything but patient as I photographed this cake yesterday afternoon.  

I always like to make sure that I have a good picture before my photo shoot "models" get eaten.  One way I do this is to view the pictures on my laptop as I take them.  With this cake I simply couldn't wait to try it.  I didn't take the time to tether my camera to my computer.  I quickly snapped a few pictures and then dug in.  The slice pictured above?  Gone 5 seconds after the picture was snapped.  (OK, maybe it took a little longer than that to eat it, but not much.)  Luckily my pictures turned out OK, although if they hadn't it would have been a good excuse to bake another cake.  Not that I need an excuse!  Believe me, I will be making this cake again soon.  In fact, I think I will make it for Thanksgiving instead of pumpkin pie.

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Pumpkin Cream Cheese Bundt Cake

by Jill {www.dulcedough.com} October-26-2011

A pumpkin bundt cake with a ribbon of cream cheese.

Ingredients

• 1 15 ounce can pumpkin puree
• 2/3 cup vegetable oil
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice

     For Filling

• 12 ounces cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 egg

Instructions

1. Preheat oven to 350°F and prepare bundt pan by spraying with cooking spray.2. Mix together the pumpkin, oil, sugar, and vanilla. 3. Add the eggs one at a time, beating after adding each.4. In a separate bowl sift together the flour, baking powder, soda, salt, and pumpkin pie spice.5. Gradually add the dry ingredients to the wet ingredients and mix until combined.6. In a separate bowl make the filling by beating together the cream cheese, sugar, vanilla, and egg. 7. Pour half of the pumpkin cake batter into the bundt pan, then carefully spoon the cream cheese filling evenly into the pan over the batter; pour the remainder of the pumpkin cake batter over the filling. 8. Bake in 350°F oven for 45-50 minutes or until a wooden toothpick comes out clean.9. Remove the cake from the oven when done and cool for 10 minutes before inverting onto a wire rack to cool completely.

Details

Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Yield: 1 bundt cake