Pumpkin Bundt with Cheesecake Pecan Filling
By
Linda Kauppinen
@cyrene
12
Blue Ribbon Recipe
If Mother Nature could have a cake for each season, this pumpkin Bundt cake would be for fall. It's so good it makes it worth the effort of making homemade pumpkin puree. Super moist, the cake has all the fall spices and smells amazing as it bakes. The cream cheese center is a nice surprise. The frosting, along with the pecans, is the perfect final touch.
Note: Making pumpkin puree at home does take a bit of time. Click here to see Linda's methods for preparing fresh puree.
The Test Kitchen
Ingredients
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THE CAKE
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3 ccake flour
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1 csugar
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3/4 cdark brown sugar/packed
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3 cpumpkin, fresh puree
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2 Tbsppure vanilla extract
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1/2 coil of your choice
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3 largeeggs (room temperature)
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1/4 cwater
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2 tspbaking soda
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1 tspsalt, kosher
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2 tspcinnamon*
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2 tspnutmeg (fresh ground)*
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1/4 tspcloves, ground*
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·*Cooks Note: If you choose to use pumpkin spice instead of the cinnamon, nutmeg and cloves, use 2 1/2 tsp pumpkin pie spice
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THE CHEESECAKE FILLING
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8 ozcream cheese (room temp)
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2 largeeggs (room temp)
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4 Tbspall-purpose flour
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3 Tbsppowdered sugar (more or less according to your taste)
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1 tspvanilla
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THE ICING ON THE CAKE
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4 ozcream cheese (room temp)
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1/4 cbuttermilk (room temp)
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3/4 cpowdered sugar (to taste)
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1 tsppure vanilla extract
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1/4 cpecans finely, chopped
How to Make Pumpkin Bundt with Cheesecake Pecan Filling
- Preheat oven to 325 degrees. Have all your ingredients out and at room temperature.