Pumpkin Bundt with Cheesecake Pecan Filling
By
Linda Kauppinen
@cyrene
12
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.
Note: Making pumpkin puree at home does take a bit of time. Click here to see Linda's methods for preparing fresh puree.
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.
- In medium mixing bowl, sift all your dry ingredients (flour, baking soda &a spices) together. Set aside.
- In a separate mixing bowl, combine fresh pumpkin, sugar, brown sugar, vanilla, eggs, oil & water and whisk until well combined.
- Take your dry ingredients and gradually combine with pumpkin mixture until fully incorporated.
- Do not over stir, but just enough until you have no lumps.
- 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.
- Pour half your batter into a bundt pan.
- Add your filling on top of the batter.
- Then pour remaining batter over the filling. Put in oven and bake for approximately 1 hour or until toothpick comes out clean.
- While cake is baking, prepare frosting and chop pecans.
- You want frosting thin enough so it will drizzle easily on the cake when cooled.
- Once icing drizzled on cake add chopped pecans.
