Pumpkin- Cream Cheese Bundt Cake with Brown Sugar Glaze

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Pumpkin-Cream Cheese Bundt Cake with Praline Glaze

Ingredients

Cream Cheese Filling
• 1 (8oz) package cream cheese, softened
• 1/4 cup (2 oz) unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla extract
Pumpkin Cake Batter
• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• 3 large eggs
• 1 cup vegetable oil
• 1 (15oz) can pure pumpkin puree (not pie filling)
• 1 teaspoon vanilla extract
Brown Sugar Glaze
• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• Generous pinch of salt

Instructions

1. Preheat oven to 350 degrees F. Generously butter and flour a 10-inch bundt pan.
Cream Cheese Fillling
2. In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese, butter, and sugar together on medium speed until well combined. Add in the egg, flour, and vanilla and beat until combined, about 1 minute. Set aside.
Cake Batter
3. In a large bowl, whisk to combine the flour, both sugars, baking powder, baking soda. salt, and spices.
4. In a medium bowl, combine the eggs, vegetable oil, pumpkin puree, and vanilla. Whisk until well combined and homogenous, at least 1 minute.
5. Add the pumpkin mixture to the flour mixture and gently fold just until combined and no streaks of flour remain.
6. Pour about 2/3 of the batter into the cake pan and smooth the top. Top with the cheesecake filling, doing your best to leave about a 1 inch border around the sides. Using a small paring knife, give the batter a swirl. (Note:I over swirled mine, so less is more). Top with the remaining batter and smooth the top. Bake for 60 to 75 minutes or until a toothpick inserted comes out clean. Let cool in pan about 5 minutes then turn out to cool on a cooling rack until completely cooled.
Frosting
7. (Make this when the cake is completely cooled and you are ready to frost it)
8. In a 2 qt saucepan, combine the sugar, butter, and milk and whisk constantly over medium-high heat. Let the mixture come to a boil and continue to cook for 1 minute.
9. Remove pot from the heat. Whisk in the vanilla. Gradually whisk in the powdered sugar. Continue to whisk the mixture for about 3 to 5 minutes, until the mixture has cooled down slightly. Immediately pour the frosting onto the cooled cake. The frosting will begin to harden right away, so it is imperative to pour it right after it has began to cool and onto a cooled cake.

Notes