Pumpkin Bundt® Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (8 ounce) package cream cheese, softened ½ cup confectioners' sugar ½ cup sweetened flaked coconut 1 egg 1 teaspoon vanilla extract 1 ¾ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 cup brown sugar ⅓ cup shortening 3 eggs 1 cup pumpkin puree ½ cup raisins ½ cup chopped pecans
Nutrition Info
- 317.5 caloriescarbohydrate: 40.6 gcholesterol: 70.7 mgfat: 15.7 gfiber: 1.8 gprotein: 5.5 gsaturatedFat: 6.2 gservingSize: -sodium: 275.3 mgsugar: 25 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Bundt® Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt®).
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.