Pumpkin Cream Cheese Bundt Cake | Sally's Baking Addiction
"Nothing beats this pumpkin cream cheese bundt cake when the weather gets cooler! It couldn't be easier and it's always a hit!..."
INGREDIENTS
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2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
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2 teaspoons baking soda
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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1/2 teaspoon allspice
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1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
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1 cup (200g) packed light or dark brown sugar (I prefer dark here)
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3/4 cup (150g) granulated sugar
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1 cup (240ml) vegetable or canola oil
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4 large eggs
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1 teaspoon pure vanilla extract
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12 ounces (336g) full-fat block cream cheese, softened to room temperature
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1 large egg
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1/4 cup (50g) granulated sugar
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1/2 teaspoon pure vanilla extract
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