Cream Cheese Pumpkin Bundt Cake


1 box yellow cake mix, sifted

½ teaspoon baking soda

2 eggs

1¾ cup pumpkin

½ teaspoon ginger

1 teaspoon vanilla

1 teaspoon cinnamon

¼ teaspoon ground cloves

1 cup sugar

For the Cream Cheese Filling

8 oz. cream cheese, softened

½ cup sugar

1 egg

¼ teaspoon cinnamon

¼ teaspoon vanilla


3½ cups powdered sugar

5-6 tablespoons milk

red and yellow food coloring

Optional: real pumpkin stem


Preheat oven to 350. Grease a round bundt pan and set aside.

In a large bowl combine cake mix, baking soda, ginger, cinnamon, cloves, and sugar and whisk to mix well. Mix in eggs, pumpkin, and vanilla. In another bowl beat cream cheese, sugar, and egg until creamy. Mix in cinnamon and vanilla.

Pour half of cake batter into prepared bundt pan. Next, spread on cream cheese mixture. Top with remaining cake batter. Bake 50-60 minutes or until inserted knife comes out mostly clean.

**To make full pumpkin, you will need to make the above cake twice. Do not double the recipe and split between two cake pans. Make the cake two times. Flip one cake upside down, set second cake on top.

Make the icing by mixing together powdered sugar and milk in a microwave safe bowl. Stir in ½ teaspoon yellow food coloring. Add red coloring 2-3 drops at a time until desired shade of orange is reached. Warm icing in microwave (20-30 seconds) until pourable consistency is reached. Pour icing over cake. Allow to cool and set. Top with optional pumpkin stem. Slice and serve at room temperature.


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