Pumpkin Cream Cheese Bundt Cake

This is another recipe that I made for Thanksgiving dinner (along with the banana custard cream pie). I thought this was one of the best, if not the absolute best, pumpkin anything I've ever had. The cake was moist, the cream cheese hit the spot, and it kept so well. It was extraordinary!

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Recipe From She's Becoming DoughMessTic

What you need:

• 8 oz. cream cheese
• 1/4 cup sugar
• 1 egg
• 1 tsp. vanilla
• 12 tbsp. softened butter
• 2 1/4 cups all purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 15 oz. pumpkin puree
• 3/4 cup buttermilk
• 2 tsp. vanilla
• 1 cup sugar
• 1/4 cup light brown sugar
• 3 eggs

Directions:

Mix together cream cheese, sugar, 1 egg, and vanilla until smooth; set aside.

 Whisk together pumpkin, buttermilk, vanilla, cinnamon, nutmeg, ginger, and cloves.

 In a separate bowl, mix together flour, baking powder, baking soda, and salt.

 With your mixer, cream together butter and sugars until smooth.

Then add in eggs, one at a time, beating for one minute for each egg addition.

Add 1/3 flour mixture into creamed mixture. Then 1/2 pumpkin mixture. Repeat with 1/3 flour, 1/2 pumpkin, and end in last 1/3 flour. Don't overbeat.

Add 1/2 the mixture into a greased bundt pan. Even out as best as possible.

Then pour your cream cheese mixture from earlier on top. Even out again.

 Then add the remaining cake batter. I found this to be the trickiest and most difficult to even out.

Bake in a preheated 350* oven for 50 to 60 minutes or until a toothpick inserted comes out clean.

Cool for 10 minutes in bundt pan and then invert onto your serving platter. You can top with caramel or chocolate ganache, if desired, but I thought it was amazing without.