At my house, Thanksgiving is all about the “F” words: Friends, Family, and Food.
Every year sixty-or-so of us get together and share some of our most loved foods, and at the end of the day everyone tends to go home with extra dessert. What a bummer that the BEST was saved for last, and then we were too full to enjoy it…until about 5 years ago.
The night before Thanksgiving everyone was trying to coordinate plans when one cousin suggested getting together for breakfast since they’d be spending dinner with the in-laws that year. Well, while people weren’t opposed to getting together early, no one wanted to add a big breakfast menu to the already long list of food needing to be prepared. And then it happened. My single most favorite Thanksgiving tradition was born: Pie Breakfast.
Genius, right?! The most scrumptious desserts that barely were touched in years gone by due to too-full bellies could now be lavishly enjoyed. It’s already a food frenzy all day, might as well start off with a little pie…and cobbler…and hot chocolate…and donut holes…and (if you’re like me) pumpkin treats are a must! Grandma Honey often gets the huge pumpkin pies from Costco (who can compete with that?!) so this year I am opting to bring this delightfully filling pumpkin cake. I love the shape of bundt cakes-so festive and pretty without me having to do a thing *wink*. So, without further ado, I give you the Essential Pumpkin Cream Bundt!
Essential Pumpkin Cream Bundt
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 drops cinnamon essential oil
- 1 drop ginger essential oil
- 1 drop clove essential oil
- 1 drop nutmeg essential oil
- 1/2 teaspoon allspice
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 cup vegetable oil or unsweetened applesauce
- 4 large eggs
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 12 ounces full-fat block cream cheese, softened to room temperature
- 1 large egg
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350°F and grease a 10-inch bundt pan.
- Combine flour, baking soda, salt, and allspice together in a medium bowl. Set aside. In a standing mixer (or with a hand mixer) cream the pumpkin, sugars, oils, eggs, and vanilla extract together until combined (about a 1-2 minutes). Slowly add the dry ingredients and mix until completely combined (batter will be thick).
- Make the cream cheese filling: Using a handheld mixer (or a stand mixer) whip the cream cheese on med/high speed until smooth (no lumps). Add remaining ingredients one at a time on medium speed until incorporated.
- Pour half of the pumpkin batter into the prepared bundt pan. Next, evenly spread all of the cream cheese filling along the top of the batter. Then layer the remaining pumpkin batter on top.
- Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
- Remove cake from the oven and allow to cool for 1 hour inside the pan before inverting the cooled bundt cake onto a wire rack. Allow cake to cool completely before serving.
- Store leftovers in the fridge up to 3-4 days.
Pro tip: Baked cake can be frozen up to 3 months. Thaw overnight (about 8-10 hours) in the refrigerator before serving.
Happy baking! Comment below with some of YOUR favorite Thanksgiving traditions and recipes. We want to hear from you!