Pumpkin Bundt Cake
Description
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.
Ingredients
•
1 (8 ounce) package cream cheese, softened
•
1/2 cup confectioners' sugar
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1/2 cup sweetened flaked coconut
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1 egg
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1 teaspoon vanilla extract
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1 cup brown sugar
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1/3 cup shortening
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3 eggs
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1 cup pumpkin puree
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1/2 cup raisins
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1/2 cup chopped pecans
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt).
2
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.
3
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.
4
Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.