Pumpkin Cream Cheese Cake
If you are a pumpkin fan, add this one to your list. With a cream cheese center and loaded with spices, this will be your Fall favorite!
Servings: 10 servings
Ingredients
- 2 2/3 cup of all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 15 ounce can pumpkin puree (we like Libby's)
- 3/4 cup dark or light brown sugar packed
- 1 cup vegetable oil
- 1/2 cup of white granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Nuts optional
Cream Cheese Filling
- 1 egg
- 12 ounces of cream cheese we use full fat
- 1 teaspoon vanilla extract
- 1/4 cup white granulated sugar
Powdered Sugar Glaze
- 1 cup of powdered sugar
- 2-3 teaspoons of milk
Instructions
- Preheat the oven to 350 degrees. Spray a 9X13 with cooking spray.
Cake Instructions
- Whisk together dry ingredients. In a separate bowl whisk together the wet ingredients. Combine wet ingredients with dry ingredients and mix with a spoon. Add half of the mixture to the greased pan.
Cream Cheese Filling Instructions:
- Combine all ingredients with a mixer.
- Add cream cheese mixture on top of the pumpkin mixture. Next add the remaining pumpkin mixture and swirl gently with a knife. Sprinkle nuts on top.
- Bake for 35-40 minutes or when the center test done.
- Combine powdered sugar ingredients and add glaze. Enjoy.
Notes
I believe you could substitute pumpkin pie spice for all the spices, except the cinnamon. 2 tablespoons of pumpkin pie spice should work.
We refrigerate this cake.