Pumpkin & Maple Cream Cheese Bundt Cake

This is a nice little cake to make when there is a nip in the air. And today was such a day in Austin. It was gray, dreary and chilly. Just the right kind of day to bust out the canned pumpkin. I have been experimenting with this recipe for a couple of years now. It has been hard to get the maple cream cheese center just right. Today's cake turned out nicely.

This is really nice for dessert or in the morning with a nice cup of coffee. This cake takes a little bit of prep work and you have to dirty a few bowls. Totally worth it.

Pumpkin & Maple Cream Cheese Bundt Cake

Maple Cream Cheese:

12 oz cream cheese, softened
1/4 C. sugar
1/4 C brown sugar
6 T maple syrup
2 T flour
1 egg

Pumpkin Bundt Cake:

2 C. all purpose flour
1 t baking soda
1/2 t salt
1 t pumpkin pie spice
8 oz canned pumpkin
1/2 C veg or canola oil
2 eggs
1 & 1/2 C sugar
1 C chopped walnuts

Preheat oven to 350. Spray a bundt pan with non stick spray. In a mixing bowl combine all of the maple cream cheese ingredients. Beat until smooth and set aside.

In a separate bowl, mix together the flour, baking soda, salt and pumpkin pie spice. Set aside. In the bowl of your mixer, mix together the canned pumpkin, vegetable oil, eggs and sugar. Mix for one minute until well combined. Gradually add in the dry ingredients (mixing on low speed). Add the walnuts and combine gently.


Spoon about half of the pumpkin batter in the prepared bundt pan. Pour all of cream cheese mixture on top. Gently spoon the remaining pumpkin batter on top of the cream cheese.

Bake at 350 for about 45-50 minutes. Check with a wooden toothpick for doneness (toothpick should come out clean or with few crumbs attached).
Cool completely before running your knife around the top of the bundt pan. Place a large plate on top of the bundt pan and gently flip it over. If desired, drizzle glaze over the cake. Makes 12 servings.