PUMPKIN BUNDT® CAKE

Pumpkin Bundt® Cake image

I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!

Provided by mamabird

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 14

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 40.6 g, Cholesterol 70.7 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 6.2 g, Sodium 275.3 mg, Sugar 25 g