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pumpkin spice cake with cream cheese filling recipe

Pumpkin Spice Cake with Cream Cheese Filling

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Prep Time 20 minutes
Cook Time 45 minutes
Servings 16

Ingredients
  

Cake Base

  • 1 box spice cake xix I used Duncan Hines
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 15 oz pumpkin puree 1 can
  • 3 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla

Cream Cheese Drizzle

  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1/4 cup milk plus some extra
  • 1 tsp vanilla

Instructions
 

Prepare Cake Batter

  • Preheat oven to 350°F, grease and flour a bundt pan
  • Mix together spice cake mix and cinnamon and nutmeg in a large mixing bowl.
  • Add pumpkin, eggs, water, and vegetable oil. Mix until combined.

Prepare Cream Cheese Filling

  • In a bowl, beat together cream cheese, sugar, egg and vanilla until smooth and there are no chunks of cream cheese.

Assemble and Bake Cake

  • Pour half of your cake batter into the prepared bundt pan. Smooth it over with a rubber spatula.
  • Carefully pour cream cheese filling over the batter in the pan. Try to avoid letting it spread to the edges too much, but it's okay if that happens!
  • Pour the rest of the batter on top of the cream cheese filling.
  • Bake at 350°F until a toothpick inserted into the middle (Make sure it's the middle, because the edges bake first) comes out clean. Mine took about 45-50 minutes, even though the cake mix box said it would be about 30. I checked mine every 5 minutes after 30 minutes of baking until it was done.
  • Let the cake cool completely in the pan. Then, carefully turn your pan upside down over a plate.

Make Cream Cheese Drizzle

  • Beat together cream cheese and powdered sugar until smooth.
  • Add in 1/4 cup milk and vanilla, beat until smooth.
  • See if your drizzle is the correct consistency by sticking a spoon in the drizzle and pouring it out. Your drizzle should be maybe slightly thicker than pancake syrup, and it should drizzle out pretty easily. If your drizzle is too thick, add in another tablespoon or so of milk.
  • Pour your cream cheese drizzle into a piping bag, or a sandwich bag with the corner cut off. Carefully drizzle it over your cooled pumpkin spice cake with cream cheese filing.