Pumpkin bundt cake with ginger cream filling - KMSP-TV

Pumpkin bundt cake with ginger cream filling

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from the "Best of the Bundt" Cookbook
Makes one 10-12 Cup Bundt Cake

Cake Ingredients:

- 15 oz canned pumpkin puree divided

- 1 cup unsalted butter, softened

- 3 cups sugar

- 4 large eggs

- 3 cups all-purpose flour

- 1 tsp ground cardamom

- 1 tsp cinnamon

- 2 tsp baking soda

- 1 tsp salt

- 2/3 cup buttermilk

Filling Ingredients:

- 8 oz cream cheese, softened

- 1/2 tsp ground ginger

- 4 TBSP light brown sugar

- 2 TBSP all-purpose flour

Glaze Ingredients:

1 ½ cups confectioners sugar

3 TBSP heavy cream

 Reserved pumpkin puree

1/2 cup pecans, chopped, toasted

Whipped Cream, for serving

Preheat oven to 350°F. Grease and flour the Bundt Pan you will be baking in. Set aside.

Cake: Reserve 2 tablespoons pumpkin puree in a medium bowl. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, blending well.

In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.

Filling: In a separate bowl, combine cream cheese, ginger, brown sugar and flour.

Pour 2/3 of pumpkin batter into prepared Bundt pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with remaining pumpkin batter.

Bake 65-70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.

Glaze: Combine confectioner's sugar and cream with reserved pumpkin puree to form a thick glaze. Drizzle over cake and sprinkle with pecans. Serve with a dollop of whipped cream.

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