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Ingredients Method

Ingredients
  

  • For the Pumpkin Cake
  • * 3 cups all-purpose flour
  • * 2 teaspoons pumpkin pie spice
  • * 1 teaspoon ground cinnamon
  • * 1 teaspoon baking soda
  • * 1/2 teaspoon baking powder
  • * 1/2 teaspoon salt
  • * 1 cup vegetable oil
  • * 1 cup granulated sugar
  • * 1 cup brown sugar
  • * 4 large eggs
  • * 1 can 15 ounces pumpkin puree
  • * 2 teaspoons vanilla extract
  • For the Cream Cheese Filling
  • * 8 ounces cream cheese softened
  • * 1/3 cup granulated sugar
  • * 1 large egg
  • * 1 teaspoon vanilla extract
  • Optional Glaze
  • * 1 cup powdered sugar
  • * 2 to 3 tablespoons milk
  • * 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F. Grease and flour a 10 to 12-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  5. In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
  6. Spoon about two-thirds of the pumpkin batter into the prepared Bundt pan and spread it evenly.
  7. Carefully spoon the cream cheese filling over the batter, keeping it away from the edges of the pan.
  8. Top with the remaining pumpkin batter and gently smooth the surface.
  9. Bake for 55 to 70 minutes, or until a toothpick inserted into the cake portion comes out clean.
  10. Allow the cake to cool in the pan for 20 minutes before carefully inverting it onto a wire rack to cool completely.
  11. If desired, whisk together the glaze ingredients and drizzle over the cooled cake before serving.
  12. Slice and enjoy this rich pumpkin cake with its creamy cheesecake center.