pumpkin bundt with cheesecake pecan filling
My sister grew Heritage Pumpkins this year, and oh my what a treat! She gave me one to use for my baking. Out of 1 pumpkin, I have over 6 cups of sweet, sweet, fresh organic homegrown pumpkin! The girls at work were dying for me to make a cake, so I whipped this Bundt cake up for them. I took half the cake to work, and it got rave reviews, and there was not a crumb left of it once they finished! The other half I split between home and neighbors, and my neighbors gave it rave reviews too. I hope you do too!
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.
Ingredients
- THE CAKE
- 3 cups cake flour
- 1 cup sugar
- 3/4 cup dark brown sugar/packed
- 3 cups pumpkin, fresh puree
- 2 tablespoons pure vanilla extract
- 1/2 cup oil of your choice
- 3 large eggs (room temperature)
- 1/4 cup water
- 2 teaspoons baking soda
- 1 teaspoon salt, kosher
- 2 teaspoons cinnamon*
- 2 teaspoons nutmeg (fresh ground)*
- 1/4 teaspoon cloves, ground*
- - *Cooks Note: If you choose to use pumpkin spice instead of the cinnamon, nutmeg and cloves, use 2 1/2 tsp pumpkin pie spice
- THE CHEESECAKE FILLING
- 8 ounces cream cheese (room temp)
- 2 large eggs (room temp)
- 4 tablespoons all-purpose flour
- 3 tablespoons powdered sugar (more or less according to your taste)
- 1 teaspoon vanilla
- THE ICING ON THE CAKE
- 4 ounces cream cheese (room temp)
- 1/4 cup buttermilk (room temp)
- 3/4 cup powdered sugar (to taste)
- 1 teaspoon pure vanilla extract
- 1/4 cup pecans finely, chopped
How To Make pumpkin bundt with cheesecake pecan filling
-
Step 1Preheat oven to 325 degrees. Have all your ingredients out and at room temperature.
-
Step 2In medium mixing bowl, sift all your dry ingredients (flour, baking soda &a spices) together. Set aside. -
Step 3In a separate mixing bowl, combine fresh pumpkin, sugar, brown sugar, vanilla, eggs, oil & water and whisk until well combined.
-
Step 4Take your dry ingredients and gradually combine with pumpkin mixture until fully incorporated.
-
Step 5Do not over stir, but just enough until you have no lumps.
-
Step 6Ingredients for the filling should be at room temperature. In small mixing bowl, add all ingredients for filling into bowl and mix well until light and fluffy.
-
Step 7Pour half your batter into a bundt pan.
-
Step 8Add your filling on top of the batter.
-
Step 9Then pour remaining batter over the filling. Put in oven and bake for approximately 1 hour or until toothpick comes out clean.
-
Step 10While cake is baking, prepare frosting and chop pecans.
-
Step 11You want frosting thin enough so it will drizzle easily on the cake when cooled.
-
Step 12Once icing drizzled on cake add chopped pecans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
