Pumpkin cream cheese Bundt

My blog is one year old! Yay! what is an anniversary without a cake? With thanksgiving on the horizon it has to be pumpkin.

This is a big mix! You can bake it in 2 loaf tins, a large bundt tin or a mixture of tray bake and muffin tins.

For the pumpkin sponge you'll need:

4 eggs
1 tsp vanilla extract
2 cups caster sugar
1 cup (225g) unsalted butter, melted
1 15oz tin pumpkin
3 1/2 cups plain flour
1 tsp baking powder
1 tsp baking soda
3/4tsp salt
1 tsp cinnamon ( more if you really like it)
1/2tsp nutmeg
1/2cup almond milk
1 cup toasted chopped pecans

Sift dry ingredients – flour, raising agents, and spices together. Whisk eggs until light and fluffy, add sugar and vanilla, and melted butter. Mix in tin pure pumpkin then fold in flour mixture followed by milk and toasted pecans. Take care not to over mix.
For the cream cheese filling :

1 x 8 oz cream cheese
1/2 cup caster sugar
2 eggs, beaten
1 1/2 tbls flour

Cream the cheese and sugar until smooth, beat in the eggs, followed by the flour.

Pour half the sponge mixture into your tin, followed by the cream cheese, then pour the rest of the pumpkin on top.

Bake at 350°F/180°C for about 45-50 minutes. If you use loaf tins or tray bake pans, adjust accordingly.

I would have fancied up the final cake a bit to make the shots prettier, but I am giving it to a friend who may want to put it in the freezer for thanksgiving.

I have enjoyed my first year blogging far more than I could ever have imagined. Thanks to all my followers! And to everyone who has taken the time to read, like, and comment.


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