Cream Cheese Pumpkin Bundt Cake

Cream Cheese Filling:

8 oz cream cheese
1/2 cup sugar
1 egg
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
  
Pumpkin Bundt Cake:

3 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/4 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup sugar
2 eggs
1/2 cup vegetable oil
1-1/2 cup canned pumpkin
1/2 cup yogurt or sour cream
1-1/2 tsp. vanilla extract

Cinnamon Brown Sugar Glaze:

1 TBS butter
4 tsp milk + 1/4 tsp more if needed
1/4 cup packed brown sugar
1/2 cup powdered sugar
1/4 tsp. cinnamon

1.  Preheat oven to 350 degrees F.  Grease a 12 cup bundt pan with non stick cooking spray.  Make sure to get all the grooves.

2.  To make the cream cheese filling:  In a mixing bowl beat the cream cheese and sugar together until smooth and light in texture.  Add the egg, cinnamon and vanilla and beat until smooth.  Transfer to a seperate bowl and refrigerate until ready to use.

3.  To make the pumpkin bundt cake:   In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.

4.  In the bowl of a stand mixer cream together the butter and sugar.  Beat in eggs one at a time.  Add oil, pumpkin, yogurt and vanilla and beat until mixture is very smooth.  Add the dry ingredients and mix on the lowest speed until just evenly incorporated.

5.  Pour half of the pumpkin batter into prepared pan making sure bottom is covered. Smooth out the batter with a spatula.  Add the cream cheese filling on top of the batter and smooth filling.  Pour remaining pumpkin batter on top making sure all cream cheese is covered.  Rap the pan firmly to make sure all crevices are filled and there are no empty pockets.

6.  Bake in preheated oven for 55-60 minutes or until toothpick inserted near middle area of the cake comes out clean.  

7.  Let the cake cool in the pan for 15 minutes and then gently remove to wire rack to finish cooling.

8.  To make the cinnamon brown sugar glaze:  Microwave the butter and milk in a glass 4 cup liquid measuring cup with spout if possible, for 40 seconds or until butter is melted.  Add brown sugar and stir until it has melted and the mixture is smooth.  Add the powdered sugar and cinnamon and stir until smooth.  The glaze should be somewhat thick but runny enough to pour easily over bundt cake.  Add 1/4 tsp of milk if needed to reach this consistency.  Pour the glaze carefully over the top of the cake and let it pool down the sides of cake.  Work quickly because the glaze will set up fast.

For best presentation serve the cake the day it is made.  Store leftovers covered in the refrigerator.

From Bright Eyed Baker