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Ingredients
Scale
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 1 large egg, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- Salted caramel sauce
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- In one bowl, whisk together the dry ingredients: flour, baking soda, salt, and spices.
- In another bowl, mix the pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Combine the dry ingredients into the wet ingredients gently.
- Beat the cream cheese until smooth, then mix in egg, sugar, and vanilla for the filling.
- Spread half of the pumpkin batter in the Bundt pan, add the cream cheese filling, and layer the rest of the batter on top.
- Swirl with a knife for a marbled look, then bake for 55-65 minutes.
- Let the cake cool for about 2 hours before inverting it onto a wire rack.
- Drizzle with salted caramel sauce and sprinkle with flaky sea salt before serving.
Notes
Ensure ingredients are at room temperature for better mixing.
Never skip greasing the Bundt pan, even if it’s non-stick.
Fresh spices enhance the cake’s flavor significantly.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 300
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60