Pumpkin Cream Cheese Bundt Cake

pumpkin-y

This cold weather has me craving pumpkin and spice. A warm slice of bundt cake served with a generous scoop of vanilla bean ice cream should hit the spot.

As I gaze out my window and watch the crisp cool autumn air make the leaves dance on the tree limbs from the comfort of my davenport. I sip from a Connecticut made mug filled with hot apple cider (shout out to: Beardsley’s Cider Mill), patiently waiting for the oven timer to go off. My entire house smells of warm pumpkin pie spices. Its moments like this that bring me true contentment.

Pumpkin Cream Cheese Bundt Cake
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This recipe creates a moist pumpkin cake with a rich and fluffy cream cheese layer that will make your taste buds do the happy dance.
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Pumpkin Cream Cheese Bundt Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a moist pumpkin cake with a rich and fluffy cream cheese layer that will make your taste buds do the happy dance.
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Ingredients
Pumpkin cake
Cream cheese filling
Servings: people
Units:
Instructions
To prepare
  1. Grease a 6-cup bundt pan.
  2. Preheat oven to 350°F.
Pumpkin cake
  1. In a large bowl whisk the flour, baking soda, salt, and pumpkin pie spice.
  2. In a medium sized bowl whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. Once these ingredients are incorporated. Add your wet ingredients to your dry ingredients. Give this a good mix until everything is consistent throughout the mix.
Cream cheese filling
  1. In medium bowl beat cream cheese until smooth and creamy.
  2. Add egg, sugar, and vanilla.
  3. Beat until fluffy.
  1. Measure out 1 cup of pumpkin batter and spread evenly on bottom of bundt pan.
  2. Next, add 1/2 cup of the cream cheese filling and spread out evenly.
  3. Continue this layering until the pan is full (or all batter is gone).
  4. Bake bundt cake for 60 - 80 minutes. Check cake by inserting a toothpick into the cake to see if it comes out clean.
  5. Once cake is fully cooked. Remove from oven and set aside to cool for about an hour.
  6. Place a cooling rack on top of the bundt cake.
  7. Flip the cake upside-down.
  8. Let cool for 1 hour before trimming off and excess cake. Cake will last for about four days in an airtight container in the fridge.
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Enhance the  ambiance in your home this holiday season with mulling spices. In a small saucepan add two cups of apple cider and two packets of mulling spice (shown below). Bring to a simmer then set at the lowest setting. You may also use a small crock pot to simmer the mulling spices.

The nip in the air serves as a reminder to wrap up any loose ends in the garden. It feels like yesterday I just planted the mums. All of my fall decorations are hung. Let the planning for Thanksgiving Day begin.

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You can use any 10″ (6-cup) bundt pan that you would like. Here is the one I used in this recipe.

I would love to hear from you if there are any fall themed treats you would like to see on domesticmoxie.com. Comment below or message me on Facebook, Twitter, or Instagram.

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This recipe was adapted from:  SallysBakingAddiction.com.

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

Blood Orange Pancakes with Blood Orange Marmalade Syrup

These citrus infused pancakes will start your morning off right. While giving your body a vitamin C boost, to help improve your mood and overall well-being. In this recipe I use blood oranges, you can use whatever oranges you have available to you.

Blood Orange Pancakes with Blood Orange Marmalade Syrup
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Plain old pancakes are good, but these pancakes, pack an energizing punch that will certainly wake up even the most difficult crowd. The blood orange marmalade syrup is bursting with citrusy flavor that makes this energizing morning meal a total success. 
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Blood Orange Pancakes with Blood Orange Marmalade Syrup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Plain old pancakes are good, but these pancakes, pack an energizing punch that will certainly wake up even the most difficult crowd. The blood orange marmalade syrup is bursting with citrusy flavor that makes this energizing morning meal a total success. 
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Ingredients
Pancakes
Syrup
Servings: pancakes
Units:
Instructions
Pancakes
  1. In a large bowl, sift the flour, sugar, baking soda, and salt
  2. Add the milk, blood orange juice, zest, and eggs
  3. Fold the mixture together so that it is still lumpy but everything is combined, about 30 seconds
  4. Using a large skillet, at med heat, add a tablespoon of butter
  5. Pour pancake batter into pan making them each 5 inches round
  6. Cook each side until golden brown. They should take around 4 minutes on each side
  7. As your pancakes are done place them on an oven proof plate inside of a 175°f oven
Syrup
  1. In a medium have bottomed saucepan, add sugar and blood orange juice
  2. Bring to a boil over medium heat. Turn the heat down to a simmer for about 12 minutes
  3. At this point the syrup will be slightly thinner than you would imagine a standard syrup. Once the syrup cools it will become thicker
  4. Add the butter, vanilla extract, oranges, and orange zest
  5. Remove from heat, stirring a bit to make sure everything is coated in the syrup
  6. Let the syrup cool for about 5-10 minutes
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© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.