Cheesecake Swirl Pumpkin Bundt Cake

August 26, 2016

170

Super moist and delicious spiced pumpkin Bundt cake filled with a layer of vanilla cheesecake, and drizzled with a cream cheese frosting!

For the Cake
3 cups (300g) cake flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
4 large eggs, room temperature
1 and 1/2 cups (300g) caster sugar/granulated sugar
1 cup (226g) unsalted butter, melted
1 cup (240ml) Greek yoghurt, room temperature
1 can (15oz) pumpkin puree
For the Filling
1 cup (225g) cream cheese, softened
1/4 cup (50g) caster/granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons plain/all-purpose flour
For the Frosting
2 cups (250g) icing/powdered sugar
1/4 cup (55g) cream cheese, softened
3 - 4 tablespoons heavy cream
1 teaspoon vanilla extract

For the Cake Preheat the oven to 180C/350F/Gas 4. Grease a 10\\\\\\\" bundt pan, and set aside. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. Whisk...
See the full directions on my site

Nutritions

Calories
1275

Sodium
3321mg
138% DV

Fat
49g
76% DV

Protein
30g
60% DV

Carbs
180g
61% DV

Fiber
10g
42% DV