Wednesday, October 26, 2011

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.

print recipe

Pumpkin Cream Cheese Bundt Cake
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: Cook time: Total time: Yield: 1 bundt cake

36 comments:

  1. That cream cheese running through the cake is a wonderful addition to this rich pumpkiny treat. How I would love to have a slice, but it is probably all gone by now. Thanks for sharing this wonderful recipe-yum!

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  2. This cake is stunning, Jill! I love the way you have the cream cheese running around the bottom! I don't think I would be able to wait long to dig into this either!

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  3. Wow....Jill this is absolutely stunning! I bet when you hubby came home he was SO happy! Buzzed!

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  4. This sounds great, Jill. My sister would absolutely love it, she's a huge fan of pumpkin/cream cheese. Looks wonderful!

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  5. It looks delicious! My kids have to wait to use anything we buy because I have to scan it first for Nielsen. They always ask, "Will you scan this first, so I can play with it?" :)

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  6. This is beautiful. I'll be it tastes similar to my cake balls since mine also have cream cheese in them but I love this. I have all the ingredients for this on hand, I think I'll make it this weekend. Bundt cakes are always so pretty.

    Funny, my family says the same thing about whatever I make. They know not to indulge until they check with me first to see if I'm blogging about it. I think it's great.

    Also I wanted to thank you for posting my Virtual Cookie Swap on your site. I appreciate it.

    One last question. I have "print friendly" on my blog as well but noticed when I hit the button on yours it just shows the recipe. Mine shows everything. Please tell me how you did that. You can email me at vkb2@hotmail.com

    Thank you and looking forward to more pumpkin cake!

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  7. Oh Jill, this is so clever! I love cream cheese on breads and cakes of this sort anyway...but even more fabulous to have it baked right in!!

    I'm not advanced enough in photography or technology to know how to have the camera hooked to the computer and take photos at the same time, but this explains how it's possible to not wait forever to eat your shoot! I'll have to get my techie son or son-n-law to show me how! That is one of the most frustrating parts of food blogging...that you have to wait to eat it until after you photograph it! Thanks for an enlightening post!

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  8. I like this...and with the cream cheese filling like that...!!! Thanks for sharing...

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  9. I love this pumpkin cream cheese cake. My hubby says I make everything for the blog then to eat.I started a new fondness towards pumpkin. I made some bread with it.

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  10. What a beautiful bundt cake! I love the light swirl in it!

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  11. I'm loving all of these pumpkin recipes, that I'm seeing on the blogosphere, and yours is no exception. The cream cheese running through pumpkin cake looks soo delicious. I know what you mean, about not eating before taking the pics. My hubby isn't very patient though.

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  12. Ha! That's a great way to describe it: 'smells like a good blog photo.' I think this is a lovely cake and I bet it smells incredible :) Buzzed!

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  13. That is one gorgeous pumpkin creamcheese bundt cake, Jill!
    Love the platter, and the orange decor...beautiful presentation!

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  14. Oh, how fabulous, Jill!!!! This will be on my November baking list...if I blog about it, I'll give you full credit :) It looks AMAZING!

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  15. Ha, I identified so much with your post and how we get our families "trained" with our blogging and picture taking. My family does the same thing!! Too funny. :) This cake looks gorgeous-- I love that cream cheese ripple in the middle! Such a great fall treat!

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  16. Bundt cake is my favorite! So moist! I love that you served yours simply with powdered sugar!!!

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  17. Jill...I love the simplicity of a delicious and moist bundt cake! And this looks just beautiful, pumpkin is definitely one of my favorite flavors. I can see why this was gone shortly after shooting! And I laugh about that because I literally put sticky notes on things I haven't had a chance to photograph yet! Lovely cake!

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  18. wow Another stunner from you! The cake looks splendid.

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  19. Praise doesn't come much higher than that! If I have to make my family wait to eat, I try to enlist my husband's help as photographer. It helps distract him from the thought of eating a couple of minutes late!

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  20. That has got one of the most perfect swirls I have ever seen.

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  21. What a gorgeous marbel-pattern! This sounds way too good to be true.
    I found you through YBR, love your blog! :)

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  22. I got here from YBR at Spicie Foodie, your cake looks amazing :)

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  23. smells like a good blog photo! Love it!!
    I think most of us do the same. keep family out of the kitchen until photos are done.
    Your cake looks amazing Jill!

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  24. That is so sweet of your family to be so supportive :) My hubby is the same way. Your cake not only looks gorgeous but so mouthwatering. No wonder you couldn't wait to dig in.

    Thanks for participating in the YBR!

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  25. Jill, what wonderful patterns with colors and shapes! This cake is a visual pleasure and I'm sure it tastes just as good. I love the classic mold-shape and presentation platter too!

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  26. Well my dear friend you have an avowed non-pumpkin person (me) intrigued with this one! It looks so delicious, I'm jealous of your Men!! Love the photography too, good idea!

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  27. I made this for my office last week and it turned out perfect! Everyone was asking for the recipe and coming back for more. Thanks for the idea, I am making it again for my family this week.

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  28. Thanks for letting me know how it turned out Colleen! So glad everyone enjoyed it!

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  29. I'm going to make this as my "End of Movember" Cake! See the moustache on the inside? Great looking cake! I love it!

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  30. I made this for Thanksgiving. Everyone raved about how good it was and so moist. A change that I made was to add about 1/2 Tbsp of pumpkin pie spice to the cream cheese filling and increased the vanilla to 1 1/2 tsp.

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  31. I made this yesterday. I substituted Splenda for the sugar and whole wheat pastry flour for the all-purpose flour. I added a bit of water (1/2 cup maybe?) due to the whole wheat pastry flour having a tending to absorb liquid. All I can say is it way awesome! Thanks for posting this.

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  32. Nice looking cake. Is the cream cheese filling cakes or creamy? It is definitely a great flair to Thanksgiving!

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  33. Nice looking cake. Is the cream cheese filling cakes or creamy? It is definitely a great flair to Thanksgiving!

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    Replies
    1. The filling is creamier than the surrounding cake, but more "cake-like" than plain cream cheese because it has egg in it.

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  34. Wow this looks so amazing! Its like cake and cheesecake in one and so perfect for Thanksgiving.

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