Ingredients
Scale
- 2 ½ cups all-purpose flour (you can substitute with gluten-free flour blend if needed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil for a subtle flavor)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- For the cream cheese filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
When I make this cake, I always keep Mama Lou’s advice in mind: “Use fresh spices. They make all the difference.” So I grind my cinnamon and nutmeg fresh or use whole spices from the market when possible—it’s a little extra effort that pays off in flavor. If you want to make this cake a little lighter, swapping half the oil for unsweetened applesauce works beautifully without drying out the cake.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust lightly with flour to ensure the cake releases easily.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This is where the warm spices start to come alive—take a moment to breathe in that comforting scent.
- In a large bowl, beat the granulated sugar, brown sugar, and oil together until well combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and pumpkin puree. I always think of Ouma’s bright eyes watching the batter come together as we swapped stories about Mama Lou’s kitchen.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix—the cake should remain tender and light.
- For the cream cheese filling, beat the softened cream cheese, sugar, egg, and vanilla in a separate bowl until smooth and creamy. This filling is the magic layer that makes every bite feel like a surprise.
- Pour half of the pumpkin batter into the prepared bundt pan, smoothing with a spatula. Carefully spoon the cream cheese filling over the batter, spreading gently but leaving a small border around the edges.
- Top with the remaining pumpkin batter, smoothing the surface. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the cream cheese layer) comes out clean. Every oven is different, so start checking around 50 minutes. Mama Lou always said, “Trust your senses, not just the clock.”
- Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely. This step is crucial—patience here keeps the cake intact and looking beautiful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
