Pumpkin Cream Cheese Bundt Cake

This Pumpkin Cream Cheese Bundt Cake was delicious and so easy to make!! So good!!! I drizzled warm Carmel over top of the whole cake.


2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)1
1 cup (200g) packed light or dark brown sugar (I prefer dark here)
3/4 cup (150g) granulated sugar
1 cup (240ml) vegetable or canola oil
4 large eggs
1 teaspoon pure vanilla extract

Cream Cheese Filling
12 ounces (336g) full-fat block cream cheese, softened to room temperature
1 large egg
1/4 cup (50g) granulated sugar
1/2 teaspoon pure vanilla extract


Image Credit : sallysbakingaddiction.com 

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