Ingredients
2¾cupsall-purpose flour,spoon and leveled
2tspbaking soda
½tspsalt
2tspground cinnamon
½tspground ginger
½tspground cloves
½tspground nutmeg
½tspallspice
15ozpumpkin puree,(1can), not pumpkin pie filling
1cuplight brown sugar,or dark, packed
¾cupgranulated sugar
1cupvegetable or canola oil
4large eggs
1tsppure vanilla extract
12ozblock cream cheese,full-fat, softened to room temperature
1large egg
¼cupgranulated sugar
½tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F and grease a 10-inch bundt pan.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside.
Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. The batter will be thick.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
Bake for about 55 to 65 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in the oven.
Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.
