Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake

Ingredients

  • FOR THE CREAM CHEESE FILLING

  • 2 tubs Bruegger's Pumpkin cream cheese*
  • 1 large egg
  • 1/4 cup granulated sugar
  • FOR THE CAKE

  • 15 oz. pumpkin puree
  • 2 cups all purpose flour
  • 2 large eggs
  • 3/4 cup dark brown sugar
  • 3/4 cup canola oil
  • 4 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt

Directions

  1. Preheat the oven to 350°F and grease a 10-inch Bundt pan with butter.
  2. Mix the flour, baking soda, salt and pumpkin spice in a large bowl.
  3. In separate bowl, mix the pumpkin puree, brown sugar, mashed banana, oil, eggs, and vanilla extract until combined. Pour the mixture into the flour and whisk until a thick batter is formed.
  4. Mix the cream cheese with egg and granulated sugar until well combined. It’s okay if a few small lumps remain.
  5. Spread half of the pumpkin batter into the Bundt pan then spread all of the cream cheese filling on top.
  6. Spread the remaining pumpkin batter on top and bake for 1 hour or until a toothpick inserted into the cake comes out clean.
  7. When cake is completely cooked, remove from the oven and allow to cool for 1 hour in the pan.
  8. Invert the Bundt cake onto a wire rack to cool for another hour.

Pumpkin Cream Cheese Bundt Cake Recipe by Spoons & Stilettos blog.

At Bruegger’s, we’re known for our kettle-cooked bagels and Vermont cream cheese. But we’re also on a quest to provide our guests with menu items that push the culinary boundaries. This recipe features signature staples available only at Bruegger’s Bagels, and hand-crafted with a creative twist that may be made easily at home. So, next time you stop by Bruegger’s for your morning coffee and bagel, grab a tub of cream cheese and a few extra bagels to create one of these masterpieces at home.

*Cream cheese flavor available only for a limited time.

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