Autumn Harvest Pumpkin Bundt Cake

Recipe Collection: Dessert

Autumn Harvest Pumpkin Bundt Cake. This vegetarian treat features a moist, spiced pumpkin base complemented by a luscious coconut cream cheese filling, making it a perfect centerpiece for any gathering. With potential allergens including dairy, nuts, and gluten, this American cuisine classic is sure to please everyone at the table.

The cake's rich flavor profile makes it versatile for dessert or a sweet breakfast option. Packed with nutrients from pumpkin, it’s a guilt-free way to enjoy the season.

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Get ready to impress your guests with this scrumptious Autumn Harvest Pumpkin Bundt Cake!

Overview

This Pumpkin Bundt Cake is a delightful autumn treat, perfect for cozy gatherings. With its rich, nutty flavor and a surprise coconut cream cheese filling, this cake is sure to be a hit with friends and family.

Diet Type

Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 60 minutes

Ingredients

• 2 Cups all-purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon baking powder
• 1 Teaspoon cinnamon, ground
• 0.5 Teaspoon nutmeg, ground
• 0.5 Teaspoon ginger, ground
• 0.5 Teaspoon salt
• 1 Cup granulated sugar
• 0.5 Cup brown sugar, packed
• 1 Cup pumpkin puree, packaged
• 0.5 Cup vegetable oil
• 0.5 Cup buttermilk
• 2 Large eggs
• 1 Teaspoon vanilla extract
• 0.5 Cup pecans, chopped (optional)
• 8 Ounces cream cheese, softened
• 0.5 Cup coconut, shredded

Steps

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the pecans if using.
5. In a separate bowl, mix the cream cheese and shredded coconut until well combined.
6. Pour half of the pumpkin batter into the prepared Bundt pan. Spoon the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
9. Dust with powdered sugar or drizzle with icing before serving, if desired.

Enjoy this delicious Pumpkin Bundt Cake as a perfect fall dessert!