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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle

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This cake combines the taste of pumpkin cheesecake with the texture of a moist and delicious cake. My new bundt pan gives an elegant touch that will have your friends saying WOW!. This is my Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle.

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First is to butter and flour your pan really well. If you’ve been reading my blog you know that when it comes to making cakes, doing it from scratch is great, but can be super time-consuming.

Today I’m using a box cake mix. There are a variety of really good ones available today and with a few special ingredients, you can make it your own. The French vanilla brand is my “go to” and base flavor for all my cakes. I can take this cake mix in any direction I want.

The big advantage to a box cake mix is that all the ingredients are pre-measured out for you. I’m using 2 boxes for this recipe. You may not need to use all the batter that the two boxes yield, but 1 box is not enough for this bundt pan recipe.

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For the wet ingredients:
In a large bowl, whisk together pure pumpkin puree, ricotta cheese, 1 tablespoon of a pure vanilla extract, and cream cheese emulsion (you can find this at any baking store).

In another large mixing bowl, whisk together the eggs, water, and vegetable oil. Combine the bowl with the egg mixture together with the pumpkin ricotta mixture. Using a spatula, mix together until combined. Below is what the wet ingredients will look like once both mixtures have been combined.

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For the dry ingredients:
Add the dry cake mix and pumpkin spice blend (recipe for my pumpkin spice blend is at the bottom of this post), into a large mixing bowl, whisk those together. Add in a 1/3 of the dry ingredients, at a time, into the wet ingredients, giving the dry ingredients time to incorporate into the wet. Do this until all the dry has been incorporated into the wet. Do not overmix.

For the second box cake mix DO NOT add the pumpkin puree or the pumpkin spice blend until the wet and dry ingredients have been combined. At this point, reserve 1/3 of the cake batter and set aside. Next, add the pumpkin puree and pumpkin spice blend to the remaining cake batter, stirring until just combined. Again do not overmix.

The bundt cake is going to have the flavor of a cheesecake running through the center.

Fill 1/3 of the bottom of the prepared bundt pan with the pumpkin batter. Next, pour the reserved cheesecake flavored batter (that batter without the pumpkin flavoring), evenly around, on top, of the pumpkin batter. Finally, pour the remaining pumpkin batter evenly around, filling the bundt pan 2 inches from the top.

You want to make sure that you don’t fill the pan all the way to the top, giving the batter a chance to rise.

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At this point, you want to have your oven set to 350-degrees F. Follow the baking instructions on the box. The baking times may vary. More than 1 box of cake mix is required to make this cake. Keep checking the cake regularly after the box says it should be done. Use a cake tester or a long wooden skewer. When the cake tester comes out clean it’s done. This may take an extra 10 to 12 minutes.

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After the cake is done baking, place a large round plate over the top and invert the cake. You want that plate to be the one that cake remains on. Set the cake aside to cool completely in this position. This will make the later release of the bundt pan much easier. Next, move on to the cream cheese maple drizzle.

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In a mixing bowl, add softened cream cheese and powdered sugar. Stir together until combined. Slowly drizzle real maple syrup into the cream cheese mixture until it has the consistency of a glaze (a little more than a 1/4 cup). The glaze to fall off the spoon easily when you tilt the spoon.

After the cake has completely cooled, carefully lift off the bundt pan. Using a spoon, drizzle as much or as little of the glaze letting it drip down all around the sides of the cake.

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Prep Time: 35 to 40 minutes (time includes, prepping the cake batters)
Inactive Prep Time: 3 hours
Total Bake Time: 45 to 50 minutes, (after 35 minutes use cake tester in center of the cake (toothpick) and watch closely, may need another 10 to 12 minutes)
Total Time: 4 hours 30 minutes
Yields: 10 to 12 slices
Equipment: Bundt pan buttered and floured, rimmed sheet pan, 2 large mixing bowls, rubber spatula, whisk

Ingredients:
1/2 stick of unsalted butter, room temperature
1/4 cup all-purpose flour
2 16.5-ounce boxes of Duncan Hines French Vanilla cake mix
6 large eggs, room temperature, divided
2 cups water, divided
2/3 cup vegetable oil, divided
1 cup ricotta cheese, room temperature, divided
1cup pumpkin puree, divided
2 tablespoons of pure vanilla extract, divided
2 tablespoon cream cheese emulsion, divided
2 tablespoon pumpkin spice blend, divided

Ingredients For Cream Cheese Maple Drizzle
1 8-ounce bar cream cheese, room temperature
1 cup powdered sugar
1/4 cup real maple syrup (amount may vary slightly)

Pumpkin Spice Blend:
1/3 cup of ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice

Directions:
Preheat oven to 350-degrees F.
Prep the bundt pan with butter and flour. Shake any excess flour from the bundt pan, set aside.

Directions For Wet Ingredients:
In a large bowl, whisk together pure pumpkin puree, ricotta cheese, 1 tablespoon of a pure vanilla extract, and cream cheese emulsion (you can find this at any baking store). In another large mixing bowl, whisk together the eggs, water, and vegetable oil. Combine the bowl with the egg mixture together with the pumpkin ricotta mixture.  Using a spatula, mix the wet ingredients together, until combined.  Below is what the wet ingredients will look like once both mixtures have been combined.

Directions For The Dry Ingredients:
Add the dry cake mix and pumpkin spice blend (recipe for my pumpkin spice blend is at the bottom of this post), into a large mixing bowl, whisk those together. Add in a 1/3 of the dry ingredients, at a time, into the wet ingredients, giving the dry ingredients time to incorporate into the wet. Do this until all the dry has been incorporated into the wet. Do not overmix.

For the second box cake mix DO NOT add the pumpkin puree or the pumpkin spice blend until the wet and dry ingredients have been combined. At this point, reserve 1/3 of the cake batter, set aside. Next, add the pumpkin puree and pumpkin spice blend to the remaining cake batter, stirring until just combined. Again DO NOT overmix.

The bundt cake is going to have the flavor of a cheesecake running through the center.

Fill 1/3 of the bottom of the prepared bundt pan with the pumpkin batter. Next, pour the reserved cheesecake flavored batter (that batter without the pumpkin flavoring), evenly around, on top, of the pumpkin batter. Finally, pour the remaining pumpkin batter evenly around, filling the bundt pan 2 inches from the top. Place bundt pan on top of a rimmed baking sheet. Place into the oven on the middle rack. Bake at 350-degrees F.

Important Note:
According to the box, bake for 30 to 35 minutes. The baking time will vary because of the amount of batter (there may be a small amount of extra cake batter) used to fill the bundt pan. Allow for extra baking time, around 10 to 12 minutes. Total bake time may reach 45 to 50 minutes.

Note:
Keep checking the cake regularly after the box says it should be done. Use a cake tester or a long wooden skewer. When the cake tester comes out clean it’s done.

Carefully remove the cake from the oven. Place a large round plate over the top and invert the cake. You want that plate to be the one the cake will remain on. Set the cake aside to cool completely in this position, at least 3 hours. This will make the later release of the bundt pan much easier. Next, move on to the cream cheese maple drizzle.

Directions For The Cream Cheese Maple Drizzle:
In a mixing bowl, add softened cream cheese and powdered sugar. Stir together until combined. Slowly drizzle real maple syrup into the cream cheese mixture until it has the consistency of a glaze (a little more than a 1/4 cup may be needed). The glaze should fall off the end of the spoon easily when you tilt the spoon.

After the cake has completely cooled, carefully lift off the bundt pan. Using a spoon, drizzle as much or as little of the maple glaze letting it drip down all around the sides of the cake.

There you have it, my Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle.

 

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