Pumpkin Cake with Ginger Cream Cheese Filling
Course: DessertsCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutesA friend many years ago gave me this recipe that she had found in a magazine. She knew I love pumpkin and love ginger. I had to make so adjustments because there is to much batter for your normal bundt pan so if you have small bundt pans or 1 pan that has 6 mini bundt pans then you can use the leftover batter. After about 25 minutes of cooking I did have to cover with foil so the cake wouldn’t burn. This is delicious. I don’t use the glaze as it makes it too sweet but I did dust with powdered sugar. This is perfect for anytime especially between Halloween and Christmas.
Ingredients
15oz can Libby’s pumpkin puree, divided
1 cup butter, softened
3 cups sugar
4 large eggs, beaten
3 cups flour
1 teaspoon cardamon
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2/3 cup buttermilk
- Filling
8oz cream cheese
1/2 teaspoon ground ginger
4 Tablespoons light brown sugar
2 Tablespoons flour
- Glaze
1 1/2 cups powdered sugar
3 tablespoons heavy cream
1/2 cup toasted pecans, chopped
- Whipped Cream for serving
Directions
- Preheat oven to 350. Grease and flour bundt pan and set aside.
- Cake
- Reserve 2 Tablespoons pumpkin puree in a medium bowl, set this aside. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, mixing well. In a separate bowl, whisk together the dry ingredients. Add the flour mixture to the pumpkin mixture in thirds, alternating with the buttermilk and ending with the flour mixture.
- Filling
- In a separate bowl, combine cream cheese, ginger, brown sugar, and flour. Pour 2/3 of the batter into the prepared bundt pan. Spoon the cream cheese filling over the batter in the ring, careful to not allow the filling touch the sides of the pan. Cover with remaining batter. (There is a lot of batter so don’t fill to the top, only fill so that there is 1 inch at least of the pan visible)
- Bake for 40-45 minutes. Begin checking after 35 minutes as you may need to cover loosely with foil so it doesn’t brown to much. It is done when a toothpick stuck in the middle comes out clean.
- Cool in pan for 10 minutes then invert on a wire rack and cool completely. Cake can be made 1 day ahead and refrigerated overnight. Remove from refrigerator a couple hours before serving. Dust with powdered sugar and serve with fresh whipped cream. (I don’t do the glaze as it makes it to sweet)
- Glaze
- Combine powdered sugar and cream with reserve pumpkin puree to form a thick glaze. Drizzle over cake and sprinkle with toasted pecans.
