This Pumpkin Cream Cheese Bundt Cake combines moist, flavorful pumpkin cake with a surprise cheesecake layer running through it!
I am slightly (and only slightly — pride is not a thing that I cling to in my old age) ashamed to admit that it’s one of my very favorite games. Sometimes I even make wagers with myself — if the kids are still up 30 minutes past their bedtime, I pour another glass of wine and open a box of Sour Patch Kids. An hour past? I move on to more substantial candies, like chocolate, and possibly a bit of light shopping on Amazon.
It’s kind of like the casino, but forty trillion times better, and also in my pajamas and a sheet mask.
It’s surprisingly easy to sneak off to my bedroom because once my husband is done for the day, it’s like he’s only operating on half a brain. Of course, my toddler goes into overdrive in the evening, her psychotic and sometimes belligerent energy compensating for her exhaustion by about 259 percent. My son knows that reminding me of his presence will ensure a timely bedtime, so he leaves me alone. So basically…a quiet retreat shortly before bedtime is pretty ideal, except for the fact that husbands seem to be allergic to making kids go to bed.
I don’t understand it. Are they not driving you crazy?! I’ve asked my husband this question more than once, and he simply shrugs. As it turns out, I’ve underestimated his ability to tune things out. Apparently his brain is able to focus so intensely on American Ninja Warrior that our toddler’s shrill screams as she Geronimo’s off the couch are completely unheard. They bounce right off of him like he’s sitting in an invisible force field bubble.
Y’all…WHAT IS THIS POWER? And how can I come to possess it?
A thick slice of this cake (cold from the fridge — my favorite) was my recent reward for successfully hiding from my children. I’d say that I’m sorry, but Bachelor in Paradise is too good and life is too short. Pop on an oversized t-shirt, pull those wool socks up to your knees, and settle in bed with a plate of this Pumpkin Cream Cheese Bundt and a nice (but inexpensive — we aren’t rich around here) white. It’s the very best kind of evening.
This moist pumpkin cake is covered in a layer of tangy and cinnamon-ey cream cheese glaze, and a thick cheesecake layer runs throughout. It’s gorgeous to slice into and tastes like a dream.
It’s the perfect cake for Fall! Make it ASAP!
- Pumpkin Cake:
- 1 (roughly 18 oz) box yellow cake mix
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 4 large eggs
- Cheesecake Layer:
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon cornstarch
- 1 (14 ounce) can sweetened condensed milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 oz cream cheese
- 2 Tablespoons salted butter
- 1 1/2 cups powdered sugar
- 1/4 teaspoon cinnamon
- 1-3 Tablespoons milk
- Preheat oven to 350. Butter and flour a 10 inch Bundt pan.
- In the bowl of your mixer, beat together the cake mix, sugar, vegetable oil, pumpkin, water, cinnamon, cloves, ginger and eggs. Beat on low speed for 30 seconds. Increase mixer speed to medium and beat for two minutes. Pour into Bundt pan.
- In a medium bowl, beat together cream cheese, butter, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over cake batter. Bake for roughly 40 minutes, until a knife inserted in the middle of the cake comes out clean.
- Let cake cool in the pan on a cooling rack for 10 minutes. Use a sharp knife to make sure the cake is loosened from the pan, then carefully turn out onto cooling rack to finish cooling completely.
- Place cooled cake on a plate, then prepare glaze.
- In a medium bowl, heat butter and cream cheese in the microwave until melted, roughly 30 seconds. Stir together, then whisk in powdered sugar and cinnamon until smooth. Add milk, one Tablespoon at a time, until the glaze is thick but pourable. Drizzle over cake. Refrigerate until cold and firm, then slice and serve.
**cake batter adapted from Allrecipes.com
Enjoy, friends! Have a very happy Monday!