Pumpkin Cake with Ginger Cream Filling Recipe

Recipe Courtesy of Nordic Ware with Permission.

Cake:

• - 15 ounce canned pumpkin puree, divided
• - 1 cup unsalted butter, softened
• - 3 cups sugar
• - 4 large eggs
• - 3 cups all-purpose flour
• - 1 teaspoon ground cardamom
• - 1 teaspoon cinnamon
• - 2 teaspoons baking soda
• - 1 teaspoon salt
• - 2/3 cup buttermilk

Filling:

• - 8 ounces cream cheese, softened
• - 1/2 teaspoon ginger
• - 4 tablespoons light brown sugar
• - 2 tablespoons all-purpose flour

Glaze:

• - 1 1/2 cups confectioners' sugar
• - 3 tablespoons heavy cream
• - 1/2 cup pecans, chopped, toasted

Prep & Instructions:

Preheat oven to 350°F. Grease and flour the Bundt® pan you will be baking in. Set aside.

CAKE:

Reserve 2 Tbsp pumpkin puree in a medium bowl. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.

FILLING:

In a separate bowl, combine cream cheese, ginger, brown sugar, and flour. Pour a portion of the pumpkin batter into the prepared pan. Spoon cream cheese filling over the batter in a ring, being careful not to let the filling touch the sides of the pan. Cover with the remaining pumpkin batter. Bake for 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes on a wire rack. Invert the cake onto the rack and cool completely.

GLAZE:

Combine confectioners' sugar and cream with the reserved pumpkin puree to form a thick glaze. Drizzle over the cake and sprinkle with pecans. Serve with a dollop of whipped cream.