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Ingredients
350F, 10" bundt pan
1) 2½ cup (345g) all-purpose flour
1) 2 tsp. baking soda
1) ½ tsp. (4g) salt
1) 2 tsp. ground cinnamon
1) ½ tsp. ground ginger
1) ½ tsp. ground cloves
1) ½ tsp. ground nutmeg
1) ½ tsp. allspice
2) 1 cup (160g) brown sugar
2) ¾ cup (138g) granulated sugar
2) 1 cup (176g) canola oil
2) 1 tsp. (3g) vanilla extract
3) 4 large eggs
4) 2 cups (438g) pumpkin purée
{ 1 can (398ml) = 434g pumpkin puree}
Cream Cheese Filling:
5) 336g cream cheese
5) 1 large egg
5) ¼ cup (46g) granulated sugar
5) ½ tsp. vanilla extract

In a bowl combine (1) set aside.

In a mixing bowl beat (2) then add (3) one at a time then add (4). Fold in dry ingredients (1). Weight of batter 1478g ÷ 2 = 739g

Combine and beat (5) until smooth.

Brush bundt pan with melted shortening and dust with flour.

Pour half of the batter into pan then spread the cream cheese layer then top with the rest of the batter.

Bake at 350F for 55 minutes.

Cool in pan for 1 hour.

Best served cold.

Ingredients
350F, 12 mini bundt
Cream cheese filling:
5) 1 bar (250g) cream cheese
5) 1 large egg
5) 34g granulated sugar
5) ½ tsp. (2g) vanilla extract

Follow recipe above.

Weight of pumpkin batter 1348g ÷ 12 = 112g ÷ 2 = 56g

Weight of cream cheese 322g ÷ 112 = 27g

Warm the bundt pan in the oven then brush with vegetable shortening then let it cool a bit.

Transfer some of the batter into ziploc bag separately. Pipe 56g of the pumpkin batter then 27g of the cream cheese then top with 56g pumpkin batter.

Bake at 350F for 26 minutes. Cool in pan for 10 minutes.