Pumpkin Cream Cheese Bundt Cake | Blue Jean Chef - Meredith Laurence
This Pumpkin Cream Cheese Bundt Cake is the best of both worlds - a moist and delicious pumpkin cake with a cheesecake filling!
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup white sugar
- 4 eggs
- ½ cup vegetable oil
- 15 ounces pureed pumpkin
- 2 teaspoons pure vanilla extract
- 12 ounces cream cheese (room temperature)
- ½ cup sugar
- 1 egg
- 1½ teaspoons pure vanilla extract
- ¼ cup unsalted butter (softened)
- ¾ cup brown sugar
- pinch of nutmeg
- 3 tablespoons milk
- ¾ cup powdered sugar
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