Boozy Pumpkin Cream Cheese Bundt Cake

INGREDIENTS:

 

Pumpkin Rum Cake:

3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground cloves

1 15-oz can pumpkin puree

½ cup melted butter

½ cup vegetable oil

¼ cup buttermilk

1 cup light brown sugar

¾ cup granulated sugar

3 large eggs

½ cup rum 

1 tbsp vanilla extract

 

Cream Cheese Filling:

8-oz block of cream cheese (room temp, softened)

1/4 cup granulated sugar

1 large egg

1/2 tsp vanilla extract

2 tbsp heavy cream (if needed)

 

 

INSTRUCTIONS:

 

1) Sift to combine the flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, ground ginger, and ground cloves together in a bowl.

 

2) In a separate bowl, mix together the pumpkin puree, melted butter, vegetable oil, buttermilk, light brown sugar, 3/4 cup granulated sugar, 3 eggs, rum, and 1 tbsp vanilla extract.

 

3) Gradually combine the dry ingredients with the wet ingredients and mix until well combined. Set the cake mixture aside.

 

4) Preheat the oven to 350 degrees Fahrenheit. In a third bowl, mix together the cream cheese, 1/4 cup granulated sugar, 1 egg, 1/2 tsp vanilla, and 2 tbsp heavy cream until smooth.

 

5) Into a greased and flour-dusted bundt cake pan, pour half of the cake mixture, then pour the cream cheese mixture, then the other half of the cake mixture. Place on a baking sheet along with a medium-sized ramekin filled 3/4 with water. Bake in the middle of the oven for 65 minutes.

 

6) Remove the cake from the oven and cool on a cooling rack for 20 minutes before removing from the pan. (Do not leave the cake in the pan much longer after 20 minutes). Allow to cool completely before serving.

 

 

Dust with powdered sugar or top with cream cheese icing and enjoy!