pumpkin bundt with cheesecake pecan filling

★★★★★ 2
By Linda Kauppinen
from Greenwood, FL

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 to 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.

— The Test Kitchen @kitchencrew
★★★★★ 2
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin bundt with cheesecake pecan filling

  • THE CAKE
  • 3 c
    cake flour
  • 1 c
    sugar
  • 3/4 c
    dark brown sugar/packed
  • 3 c
    pumpkin, fresh puree
  • 2 Tbsp
    pure vanilla extract
  • 1/2 c
    oil of your choice
  • 3 lg
    eggs (room temperature)
  • 1/4 c
    water
  • 2 tsp
    baking soda
  • 1 tsp
    salt, kosher
  • 2 tsp
    cinnamon*
  • 2 tsp
    nutmeg (fresh ground)*
  • 1/4 tsp
    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 oz
    cream cheese (room temp)
  • 2 lg
    eggs (room temp)
  • 4 Tbsp
    all-purpose flour
  • 3 Tbsp
    powdered sugar (more or less according to your taste)
  • 1 tsp
    vanilla
  • THE ICING ON THE CAKE
  • 4 oz
    cream cheese (room temp)
  • 1/4 c
    buttermilk (room temp)
  • 3/4 c
    powdered sugar (to taste)
  • 1 tsp
    pure vanilla extract
  • 1/4 c
    pecans finely, chopped

How To Make pumpkin bundt with cheesecake pecan filling

Test Kitchen Tips
Making pumpkin puree at home does take a bit of time. Click here to see Linda's methods for preparing fresh puree.
  • 1
    Preheat oven to 325 degrees. Have all your ingredients out and at room temperature.
  • Dry ingredients sifted in a bowl.
    2
    In medium mixing bowl, sift all your dry ingredients (flour, baking soda &a spices) together. Set aside.
  • Mixing wet ingredients in a bowl.
    3
    In a separate mixing bowl, combine fresh pumpkin, sugar, brown sugar, vanilla, eggs, oil & water and whisk until well combined.
  • Combining wet and dry ingredients.
    4
    Take your dry ingredients and gradually combine with pumpkin mixture until fully incorporated.
  • Mixing until just combined.
    5
    Do not over stir, but just enough until you have no lumps.
  • Mixing all the filling ingredients together.
    6
    Ingredients 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.
  • Pouring half the batter into the bundt pan.
    7
    Pour half your batter into a bundt pan.
  • Pouring cream cheese filling over batter.
    8
    Add your filling on top of the batter.
  • Topping with remaining batter.
    9
    Then pour remaining batter over the filling. Put in oven and bake for approximately 1 hour or until toothpick comes out clean.
  • Adding frosting ingredients to a mixer and combining.
    10
    While cake is baking, prepare frosting and chop pecans.
  • Drizzling icing over cake.
    11
    You want frosting thin enough so it will drizzle easily on the cake when cooled.
  • Pecans sprinkled onto the cake.
    12
    Once icing drizzled on cake add chopped pecans.
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