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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.

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.

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Pure Pumpkin Puree



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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, rimmed sheet pan, 2 large mixing bowls, rubber spatula, whisk

1/2 stick (4 tablespoons) of butter, unsalted and 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 purée, 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 For the Pumpkin Spice Blend:
In a small mixing bowl add the ingredient above, mix to combine. Transfer to an air-tight container. Store in a dry cool place.

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 purée, 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.

This bundt cake will have the flavor of a cheesecake running through the center.

Note: 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.

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 for 45 to 50 minutes.

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

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 little or as much 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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Pumpkin And Cream Cheese Stuffed French Toast

Pumpkin Cheese Cake Stuffed French Toast

Sorry that it took me so long to get back here to finish up this recipe.  There’s just so much to do before Melissa gets here in the morning.

It’s my favorite time of year, Fall, so I’m making a Pumpkin Cream Cheese Stuffed French Toast for brunch today.


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Mascarpone And Pumpkin Puree

Heavy Cream

ice cream soops





Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: around 4 minutes per side per french toast (all at the same time about 8 minutes)
Total Time: 48-50 minutes
Yields: 4 stuffed french toast sandwiches
Equipment: griddle pan or 12-inch sautépan, 2 mixing bowls, 1 small mixing bowl, 1 rimmed baking sheet pan

Pumpkin Spice Blend:
1/3 cup ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
Tip: Store spice blend in an airtight container in a cool dry place for future use.

*Compound Butter:
1/2 stick unsalted butter room temperature
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar

Ingredients For Custard:
1 loaf of Brioche, 1 1/2-inch slice, yields 8 slices
6 large eggs, (cage-free)
1/4 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Ingredients For Pumpkin Cream Cheese Filling:
1 8-ounce bar cream cheese, room temperature (substitute Mascarpone cheese)
1 15-ounce can of pure pumpkin purée
1 heaping tablespoon of pumpkin spice
1/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract

4 tablespoons of unsalted butter, 1 tablespoon of butter per French toast.
powdered sugar for garnish
candied pecans for garnish

Start by making the custard. In a large mixing bowl, break the eggs, add heavy cream, ground cinnamon, pure vanilla extract, whisk until combined. Cover with plastic wrap and transfer bowl into the refrigerator.

For the filling, in a large mixing bowl add room temperature cream cheese, sweetened condensed milk, whisk to combine. To the cream cheese mixture, add canned pumpkin purée, pumpkin spice blend, mix until completely combined.

Lay on a flat surface, 4 slices of the Brioche. Spread the filling evenly and equally over each slice. Place the tops on the bread. Place the 4 stuffed French toast sandwiches onto a baking sheet. Cover tightly with plastic wrap (to stay fresh) and transfer to the frig.

For the *compound butter, add softened butter to a small bowl. Add ground cinnamon, granulated sugar, mix to combine. Using a rubber spatula, transfer the butter onto a piece of plastic wrap. Roll the butter up tightly and twist the ends as seen above. The other option is to leave the butter in the bowl and use a scooping method instead.

Note: Everything above can be done in advance.

Preheat griddle pan or large sautépan on medium-low heat and add 1 tablespoon of butter per french toast.

Working in batches, dip each stuffed french toast into the custard batter. Let each side soak for 10 to 15 seconds. Add the soaked french toast to the sizzling butter in the pan/griddle. Cook until golden brown, about 4 minutes per side.

Serve with a dusting of powdered sugar, a scoop of cinnamon sugar butter, and candied pecans.

*Compound Butter is made by whipping butter together with additional elements, such as herbs, spices or aromatic liquids. The butter is usually reformed, usually in plastic wrap, parchment paper,  or a small bowl. Chill until firm enough to be sliced or if in a bowl by using a small scoop.

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