Pumpkin-Cranberry Bundt Cake with Cream Cheese Filling

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A moist and flavorful pumpkin-cranberry cake with a creamy cheese filling baked in a Bundt pan.

Servings

Prep time

25 min

Cook time

75 min

Ingredients

6 ounces cream cheese, softened

2 cups granulated sugar, divided

4 large eggs, divided

2 teaspoons ground cardamom, divided

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/4 cups whole-wheat pastry flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

1 15-ounce can unseasoned pumpkin puree

3/4 cup unsweetened applesauce

3/4 cup packed brown sugar

1 cup cranberries, if frozen, dried, plus more for garnish

Preheat oven to 350°F. Coat a 12-cup nonstick Bundt pan with cooking spray.

Beat cream cheese, 1/4 cup granulated sugar, 1 egg, 1/2 teaspoon cardamom, lemon juice, and vanilla in a small bowl until smooth.

Whisk flours, cinnamon, baking soda, baking powder, salt, and the remaining 1 1/2 teaspoons cardamom in a medium bowl.

Beat the remaining 1 3/4 cups granulated sugar, eggs, pumpkin, applesauce, and brown sugar in a large bowl. Add the dry ingredients and mix.

Spoon half the batter into pan. Spread cream cheese filling over batter and cover with remaining batter.

Bake the cake until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Let cool for 15 minutes then remove from the pan.

Garnish with cranberries, if desired.

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