Pumpkin Bundt® Cake recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ cup sweetened flaked coconut
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup brown sugar
⅓ cup shortening
3 eggs
1 cup pumpkin puree
½ cup raisins
½ cup chopped pecans

Nutrition Info

317.5 calories
carbohydrate: 40.6 g
cholesterol: 70.7 mg
fat: 15.7 g
fiber: 1.8 g
protein: 5.5 g
saturatedFat: 6.2 g
servingSize: -
sodium: 275.3 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt®).

  2. Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth, beat in coconut, 1 egg, and 1 teaspoon vanilla extract.

  3. Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened, fold in raisins and pecans.

  4. Pour 1/3 of the batter into the prepared pan, top with cream cheese filling. Pour remaining batter over filling.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.

Recipe Yield

1 9-inch cake

Recipe Note

I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!

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