I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
14
Yield:
1 9-inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Filling:
Cake:

Directions

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

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  • 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.

  • 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.

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

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

Nutrition Facts

318 calories; protein 5.5g 11% DV; carbohydrates 40.6g 13% DV; fat 15.7g 24% DV; cholesterol 70.7mg 24% DV; sodium 275.3mg 11% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2018
Instead of making one large 12 cup bundt cake I intended to make a smaller 6 cup bundt cake and two small ones in my quartet bundt pan. The recipe only made for one 6 cup bundt and 1 smaller quartet bundt. Had I known that I would have added more of the coconut filling in the 6 cup bundt; so if you are intending to make smaller bundts you may want to keep that in mind. Also I chose not to add the raisins but did double the pecans personal preference but I may try it with raisins the next time. I dusted the cakes with a little confectioner s sugar only to dress them up a bit. The taste and texture was very good. Read More
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