from the "Best of the Bundt" Cookbook
Makes one 10-12 Cup Bundt Cake
- 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
- 8 oz cream cheese, softened
- 1/2 tsp ground ginger
- 4 TBSP light brown sugar
- 2 TBSP all-purpose flour
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.