Pumpkin Bundt Cake with Cream Cheese and Pecans

Name: Pumpkin Bundt Cake with Cream Cheese and Pecans
Ingredients: 340 Grams all-purpose flour (sifted) ((2 ¾ Cups)); 2 tsp Baking Soda; 1 tsp Salt; 1 Tbsp Ground Cinnamon; 1 tsp Ground Ginger; ½ tsp Nutmeg; 15 Ounce Canned Pumpkin Puree ((do not use pumpkin pie filling)); 213 Grams Light Brown Sugar ((1 Cup)); 8 Fluid Ounces Vegetable Oil ((1 Cup)); 4 Large Eggs ((room temperature)); ¾ Cup Toasted Pecans ((finely chopped)); 12 Ounces Cream Cheese (full fat) ((room temperature)); 100 Grams Granulated Sugar ((½ cup)); 1 Large Egg ((room temperature)); 2 Cups Confectioners Sugar; 1 tsp Ground Cinnamon; 3 TBSP Water

"This Pumpkin Bundt Cake recipe produces a quick holiday dessert. Running through the cake is a tunnel of cream cheese and pecan goodness which enhances the texture and taste of this treat...."

INGREDIENTS

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340 Grams all-purpose flour (sifted) ((2 ¾ Cups))

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2 tsp Baking Soda

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1 tsp Salt

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1 Tbsp Ground Cinnamon

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1 tsp Ground Ginger

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½ tsp Nutmeg

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15 Ounce Canned Pumpkin Puree ((do not use pumpkin pie filling))

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213 Grams Light Brown Sugar ((1 Cup))

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8 Fluid Ounces Vegetable Oil ((1 Cup))

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4 Large Eggs ((room temperature))

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¾ Cup Toasted Pecans ((finely chopped))

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12 Ounces Cream Cheese (full fat) ((room temperature))

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100 Grams Granulated Sugar ((½ cup))

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1 Large Egg ((room temperature))

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2 Cups Confectioners Sugar

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1 tsp Ground Cinnamon

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3 TBSP Water

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