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
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.
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