Pumpkin Bundt Cake

This raisin and nut filled pumpkin cake has a ribbon of coconut cream cheese filling running through the middle. It's a crowd-pleaser at every family gathering.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 318 Calories

Ingredients

• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 eggs
• 2 teaspoons baking powder
• 1 (8 ounce) package cream cheese, softened
• 1 cup pumpkin puree
• 0.5 teaspoon salt
• 0.5 cup chopped pecans
• 0.5 cup raisins
• 1.75 cups all-purpose flour
• 0.5 teaspoon ground ginger
• 0.5 cup sweetened flaked coconut
• 0.25 teaspoon ground cloves
• 0.33333334326744 cup shortening
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.

Step 2

Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.

Step 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.

Step 4

Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.

Step 5

Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt).