Pumpkin Bundt Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
14
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Source:

Ingredients for - Pumpkin Bundt Cake

1. Cream cheese, softened - 1 (8 ounce) package
2. Confectioners' sugar - ½ cup
3. Sweetened flaked coconut (Optional) - ½ cup
4. Egg - 1
5. Vanilla extract - 1 teaspoon
6. All-purpose flour - 1 ¾ cups
7. Baking powder - 2 teaspoons
8. Salt - ½ teaspoon
9. Ground ginger - ½ teaspoon
10. Ground cloves - ¼ teaspoon
11. Brown sugar - 1 cup
12. Shortening - ⅓ cup
13. Eggs - 3
14. Pumpkin Puree - 1 cup
15. Raisins (Optional) - ½ cup
16. Chopped pecans (Optional) - ½ cup

How to cook deliciously - Pumpkin Bundt Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt).

2. Stage

Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.

3. Stage

Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.

4. Stage

Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.

5. Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.