What I’m about to say may shock you. You may find that you loath me and never wish to come back here again. (I do sincerely hope you do come back though.) With so much weighing upon this statement, this is an admittance that I don’t take lightly.
I’m not such a huge fan of pumpkin.
There I said it. I know that my confession is one that is not popular in today’s pumpkin-everything society but I’m a good Midwestern girl. My true love is an autumn apple. Although I set out with an apple recipe in mind today, I found myself out of three of the ingredients. Insert Frown-y Face.
However, this is one of those turn-that-frown-upside-down moments because I’ve blended several recipes and found an A-maz-ing Pumpkin recipe that might just steal my heart.
It may have taken me a bit longer to prepare than I would have liked but with Rend Collective turned up and the wonderful smell it created while baking, I found that I actually enjoyed my time in the kitchen. And the extra time was totally worth the payoff in the end. No doubt about that.
While you still may hate me for admitting my apathetic attitude toward pumpkin, try this pumpkin peace offering and you’ll hate me no longer. 🙂 With a delicious struesel top and bottom, a pumpkin cake, cream cheese filling, and little extra something to drizzle across the top, I promise you’ll be pleased — unless of course, not really not a pumpkin person.
Cream Cheese Filled Pumpkin Struesel Bundt Cake
A perfectly sweet dessert for those wonderful Fall days
IngredientsFor the struesel —
- 1 1/2 Cup Oats
- 1/2 Cup Flour
- 1 Cup Packed Brown Sugar
- 1 1/2 tsp Cinnamon
- Pinch of Salt
- 1 Cup Unsalted Butter
Cream Cheese Filling —
- 8 oz Soften Cream Cheese
- 2/3 Cup Sugar
- 1 tsp Pumpkin Pie Spice
Pumpkin Bundt —
- 2 Cups Flour
- 2 tsp Pumpkin Pie Spice
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- 1-15 oz Can Pumpkin Puree
- 1 Cup Sugar
- 2/3 Cup Packed Brown Sugar
- 1 Cup Applesauce
- 4 Eggs
The Drizzle —
- 3 Tbsp Heavy Cream
- 1 1/2 Cup Powdered Sugar
- Spray the bundt pan with cooking spray. Preheat oven to 350 degrees.
- In an electric mixer with the paddle attachment, combine all the struesel ingredients except the butter. Mix them together well.
- Add slices of the cold butter. Mix until well combined.
- Spoon 1/4 of the struesel into the bottom of the bundt pan. Set the remaining 3/4 aside.
- Wipe down the mixing bowl and paddle.
- Beat together the Cream Cheese Filling ingredients until smooth. (About 3 minutes).
- In a bowl, combine flour, spice, baking powder, cinnamon, baking soda, nutmeg, and salt. Stir until mixed.
- In a separate bowl, beat together the pumpkin puree, sugars, applesauce, and eggs.
- Combine the flour mixture and the pumpkin mix into one bowl. Fold together until everything is moist.
- Use a ladle and add half the pumpkin mix to the bundt pan.
- Spoon in the Cream Cheese Filling as the next layer. Don’t go all the way to the edges.
- Add the rest of the pumpkin mix and finish with the remaining struesel.
- Bake for 60 minutes. Until an inserted toothpick comes out clean.
- Let cool 15-20 minutes. Remove from pan onto a large plate.
- Once the cake is completely cool, whisk together the powdered sugar and cream. Drizzle the icing on the top and enjoy!
Wow! That really was a long recipe. I know that it seems a bit much but I promise with my lazy kitchen heart that it’s really not as bad as it seems. Try it! Let me know what you think.
PS. You can replace the applesauce with butter or oil.