Pumpkin Cream Cheese Bundt Cake

You have to try this pumpkin cream cheese bundt cake recipe! Both layers are irresistible and it's so easy! Recipe on sallysbakingaddiction.com

Ingredients:

• 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)1
• 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 cup (240ml) vegetable or canola oil
• 4 large eggs
• 1 teaspoon pure vanilla extract
• Cream Cheese Filling
• 12 ounces (336g) full-fat block cream cheese, softened to room temperature
• 1 large egg
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon pure vanilla extract

Interections:

1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
3. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.

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