- Filling:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 cup sweetened flaked coconut (optional)
- 1 egg
- 1 teaspoon vanilla extract
- Cake:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 1/3 cup shortening
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup raisins (optional)
- 1/2 cup chopped pecans (optional)
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt(R)).
- Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
- Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
- Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
08/15/2019
recipepes.com
pumpkin bundt® cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
