yield: SERVES 10
2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
1 cup (200g) packed light or dark brown sugar (I prefer dark here)
3/4 cup (150g) granulated sugar
1 cup (240ml) vegetable or canola oil
4 large eggs
1 teaspoon pure vanilla extract
Cream Cheese Filling
12 ounces (336g) full-fat block cream cheese, softened to room temperature
1 large egg
1/4 cup (50g) granulated sugar
1/2 teaspoon pure vanilla extract
*You’ll need a tad less than 2 cups of pumpkin puree, which is a standard 15 ounce can. I prefer canned pumpkin in this bundt cake as opposed to fresh puree.
- Preheat the oven to 350°F (177°C) 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. Batter will be thick.
- Make the cream cheese filling: Visit Pumpkin Cream Cheese Bundt Cake @ sallysbakingaddiction.com for full directions.