This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.

Kim

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
30 mins
total:
1 hr 45 mins
Servings:
12
Yield:
1 tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Pumpkin Cake:
Cream Cheese Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).

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  • Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.

  • Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.

  • Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.

  • Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.

  • Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.

  • Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

Nutrition Facts

477 calories; protein 8.2g 16% DV; carbohydrates 62g 20% DV; fat 22.6g 35% DV; cholesterol 128.2mg 43% DV; sodium 567.7mg 23% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2020
Update to my previous review below: I made this yesterday using one 8 ounce package of cream cheese and that appeared to be the correct amount. After it had cooled completely I refrigerated it until shortly before it was served. It was absolutely wonderful! The flavor was superb it was very easy to cut narrow pieces in addition to regular pieces it was nice and moist and the flavors blended very nicely. I followed the recipe as written (except the aforementioned cream cheese issue). This recipe is definitely a keeper! Read More

Most helpful critical review

Rating: 3 stars
01/28/2020
It was not sweet enough in my opinion and was more like a spice cake. I ended up drizzling it with warm cream cheese icing and then it was delicious! I also considered making a coffee cake topping for it. I would not make this again. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/04/2019
This turned out perfectly! For a change, I used the recipe as is and did not alter a thing, and it was spot-on. A beautiful, tasty cake for the fall, the cream cheese filling really is a nice addition to the delicious spice flavors. Will be making this again....this weekend....for a friend's birthday. Read More
Rating: 5 stars
10/12/2019
Delicious cake Read More
Rating: 3 stars
01/27/2020
It was not sweet enough in my opinion and was more like a spice cake. I ended up drizzling it with warm cream cheese icing and then it was delicious! I also considered making a coffee cake topping for it. I would not make this again. Read More
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Rating: 4 stars
10/03/2019
Not a great option if this is your very first attempt at a filled bundt cake, but if you're an experienced baker it's great. Read More
Rating: 5 stars
01/27/2020
Update to my previous review below: I made this yesterday using one 8 ounce package of cream cheese and that appeared to be the correct amount. After it had cooled completely I refrigerated it until shortly before it was served. It was absolutely wonderful! The flavor was superb it was very easy to cut narrow pieces in addition to regular pieces it was nice and moist and the flavors blended very nicely. I followed the recipe as written (except the aforementioned cream cheese issue). This recipe is definitely a keeper! Read More
Rating: 5 stars
11/09/2019
SUPER moist! Loved this recipe! Read More
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Rating: 5 stars
09/20/2020
Loved it. Glazed the top for a little extra sweetness Read More
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