Pumpkin Spice Bundt Cake With Peekaboo Cream Cheese Filling
Prep time
Cook time
Total time
Pumpkin Spice Bundt Cake with Cream Cheese
Recipe type: Dessert
Serves: 12
  • 12 oz. cream cheese, softened (1.5 packages of Philadelphia)
  • ½ cup sour cream
  • ½ cup granulated sugar
  • ½ tsp. ground ginger
  • ¼ tsp. salt
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • ½ cup finely chopped crystallized ginger (I used a Cuisinart Mini Prep to chop mine)
  • 2¼ cups unbleached all-purpose flour
  • 2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. ground ginger
  • 1 Tbsp. ground cinnamon
  • ½ tsp. freshl ground nutmeg (I use a microplane grater)
  • ½ tsp. ground cloves
  • 1 15-oz. can pure pumpkin purée
  • 1½ cups granulated sugar
  • ¾ cup vegetable oil
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • Confectioners’ sugar, for dusting
  1. For the cream cheese filling:
  2. In a stand mixer beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined.
  3. Add each egg, one at a time, beating after each addition until mixed thoroughly.
  4. Chop the crystallized ginger in a Cuisinart MiniPrep. It will glom together because it's sticky, but don't worry. Once added to the cream cheese mixture, it will distribute.
  5. Add the vanilla and the crystallized ginger to the cream cheese mixture and blend. Transfer to a bowl and set aside.
  6. For the cake:
  7. Preheat the oven to 350°F. Spray a Bundt pan generously with nonstick cooking spray.
  8. In a separate bowl, mix the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves.
  9. In the bowl of the stand mixer, blend the pumpkin, sugar, oil, eggs, and vanilla until smooth.
  10. Add the ⅓ of the dry ingredients, and whisk until well blended. Then add another third and blend and repeat.
  11. Fill the prepared Bundt pan with about half of the cake batter.
  12. Stir the filling to distribute the chopped ginger.
  13. Create a trough in the batter with the back of a large spoon and then try to pour the cream cheese filling into the trough. Don't worry if it spills over.
  14. Spoon the remaining batter on top and spread to evenly over the top.
  15. Bake until a sharp knife inserted to the bottom comes out clean, about 50 to 60 minutes.
  16. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan.
  17. Cool completely.
  18. You can refrigerate the plastic-wrap covered cake for up to 2 days.
  19. When ready to serve, dust the cake with confectioners’ sugar.
Recipe by StreamingGourmet at https://blog.streaminggourmet.com/2013/09/29/pumpkin-spice-bundt-cake-with-peekaboo-cream-cheese-filling/