Fall baking is finally here! We hope you are as excited as we are! Get in the spirit with our bestselling Autumn Wreath Bundt Pan from Nordic Ware and their delicious Pumpkin Cake Recipe with Ginger Cream Filling. We love that this pan is so detailed that no decorating is needed! It is the perfect treat to welcome the new season.
Get the pan HERE.
Pumpkin Cake with Ginger Cream Filling
Prep Time: 0:20 Bake Time: 1:5 Yields: 10-12 servings
Made with our Autumn Wreath Bundt Pan
- 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
- 8 ounces cream cheese, softened
- 1/2 teaspoon ginger
- 4 tablespoons light brown sugar
- 2 tablespoons all-purpose-flour
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons heavy cream
- 1/2 cup pecans, chopped, toasted
Prep & Instructions:
Preheat oven to 350°. 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 ⅔ of pumpkin batter into prepared pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with remaining pumpkin batter. Bake 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.
GLAZE: Combine confectioners’ sugar and cream with reserved pumpkin puree to form a thick glaze Drizzle over cake and sprinkle with pecans. Serve with a dollop of whipped cream.