The absolute perfect centerpiece and hit dessert for your holiday party this season!
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour
0 minutesminutes
Total Time: 1 hourhour30 minutesminutes
Servings:16servings
Ingredients
Pumpkin Cake**
1boxyellow cake mix, sifted
½teaspoonbaking soda
2eggs
1 ¾cuppumpkin, canned or fresh
½teaspoonginger
1teaspoonvanilla
1teaspooncinnamon
¼teaspoonground cloves
1cupsugar
Cream Cheese Filling
8ounces cream cheese, softened
½cupsugar
1egg
¼teaspooncinnamon
¼teaspoonvanilla
Icing
3 ½cuppowdered sugar
5-6tablespoonsmilk
red and yellow food coloring
optional: real pumpkin stem
Instructions
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.
Cream Cheese Filling
Add cream cheese and sugar to a medium sized bowl. Cream together until combined. Add egg, cinnamon, and vanilla and mix well. Spread cream cheese mixture on top of the pumpkin batter in cake pan. Top with remaining cake batter. Bake 50-60 minutes or until inserted knife comes out mostly clean.
Icing
Mix together powdered sugar and milk in a microwave safe bowl. Stir in 1/2 teaspoon yellow food coloring. Add red coloring 2-3 drops at a time until icing is the desired shade of orange.
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.
Notes
**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.