How to make it

  • For the cake:

  • Preheat oven to 325 degrees F. Well-grease a bundt pan.
  • In a large mixing bowl, combine sugar, oil (or oil and applesauce), and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin.
  • In medium bowl, combine flours, baking soda, baking powder, and salt. Stir in ginger, allspice, cinnamon, and cloves. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Pour half of the batter into prepared pan.
  • In a small bowl, blend together cream cheese, sugar, flour and egg. Pour mixture into a pastry bag and fit with piping tip (or into a sandwich baggy; seal baggy and cut a small hole in one corner). Pipe cream cheese mixture around center of batter in bundt pan. Cover cream cheese mixture with second half of cake batter.
  • Bake in preheated oven 1 hour and 20 minutes. Allow to cool completely before unmolding onto platter and drizzling Cream Cheese Glaze over top.
  • For the glaze:

  • Combine all ingredients in a microwave-safe bowl. Heat in a microwave for 15 seconds. Drizzle spoonfuls over the cooled cake, re-heating in microwave in 10 second intervals if glaze cools too much to drizzle. (Alternatively, pour over top of cake, allowing glaze to run down sides as you go around the entire top circle.)

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