Pumpkin Bundt Cake with Cheesecake Swirl Recipe

Ingredients

• 2 Cups Pumpkin, puree
• 3 1/2 Cups All-Purpose Flour, plus extra for dusting cake pan
• 1 and 1/3 Cup Sugar, white granulated sugar
• 1/3 Cup Brown Sugar, I used dark brown sugar
• 3 Egg(s), at room temprature
• 1/2 Cup Canola Oil
• 2 tbsp Lemon, juice
• 1/2 tsp Lemon Oil, lemon extract
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Ginger, powder
• 1 tsp Salt
• 1 1/2 tsp Cinnamon, powder
• 1/2 Cup Walnuts, chopped, optional
• 1 Cup Cream Cheese, 8 ounce package of cream cheese, softened
• 1 Egg(s), at room temprature
• 1/3 Cup Sugar, granulated white sugar
• 1-2 Lemon, to get 2 tbsp juice and 1 tsp zest
• 2 tsp All-Purpose Flour
• 1/2 Powdered Sugar
• 2 tbsp Sour Cream
• 1/2 tsp Vanilla Extract
• pinch Salt