Autumn Harvest Pumpkin Bundt Cake
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!
Recipe Collection: Dessert
Serving Size: 12
Cooking Time: 60 minutes
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
Ingredients
- 2 Cups (c) all-purpose flour
- 1 Teaspoon (tsp) baking soda
- 1 Teaspoon (tsp) baking powder
- 1 Teaspoon (tsp) cinnamon, ground
- 0.5 Teaspoon (tsp) nutmeg, ground
- 0.5 Teaspoon (tsp) ginger, ground
- 0.5 Teaspoon (tsp) salt
- 1 Cup (c) granulated sugar
- 0.5 Cup (c) brown sugar, packed
- 1 Cup (c) pumpkin puree, packaged
- 0.5 Cup (c) vegetable oil
- 0.5 Cup (c) buttermilk
- 2 Large eggs
- 1 Teaspoon (tsp) vanilla extract
- 0.5 Cup (c) pecans, chopped (optional)
- 8 Ounces (oz) cream cheese, softened
- 0.5 Cup (c) coconut, shredded
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the pecans if using.
- In a separate bowl, mix the cream cheese and shredded coconut until well combined.
- 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.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with icing before serving, if desired.
Enjoy this delicious Pumpkin Bundt Cake as a perfect fall dessert!