Pumpkin Cream Cheese Bundt Cake

Pumpkin Cake**
  • 1 box yellow cake mix, sifted
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 3/4 cup pumpkin
  • 1/2 teaspoon Kustom Spices ginger
  • 1 teaspoon vanilla
  • 1 teaspoon Kustom Spices cinnamon
  • 1/4 teaspoon Kustom Spices ground cloves
  • 1 cup sugar
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon Kustom Spices cinnamon
  • 1/4 teaspoon vanilla
  • 3 1/2 cup Kustom Spices powdered sugar
  • 5-6 tablespoons milk
  • Preheat oven to 350. Grease a round bundt pan and set aside. In a large bowl combine cake mix, baking soda, ginger, cinnamon, cloves, and sugar and whisk to mix well. Mix in eggs, pumpkin, and vanilla.
  • In another bowl beat cream cheese, sugar, and egg until creamy. Mix in cinnamon and vanilla. Pour half of cake batter into prepared bundt pan. 
Cream Cheese Filling
  • Add cream cheese and sugar to a medium sized bowl. Cream together until combined. Add egg, cinnamon, and vanilla and mix well. Spread cream cheese mixture on top of the pumpkin batter in cake pan. Top with remaining cake batter. Bake 50-60 minutes or until inserted knife comes out mostly clean.
  • Mix together powdered sugar and milk in a microwave safe bowl. Stir in 1/2 teaspoon yellow food coloring. Add red coloring 2-3 drops at a time until icing is the desired shade of orange. 
  • Warm icing in microwave (20-30 seconds) until pourable consistency is reached. Pour icing over cake. Allow to cool and set. Top with optional pumpkin stem. Slice and serve at room temperature.