Filled Pumpkin Bundt Cake Recipe
Servings: 1
Ingredients
- 2 x Large eggs
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1/2 tsp salt
- 2 c. all-purpose flour
- 3 tsp baking pwdr
- 3/4 c. lowfat milk
- 1/2 tsp baking soda
- 1 c. canned pumpkin
- 1 tsp pumpkin pie spice
- 1/2 tsp cloves
- 1/2 tsp grated ginger
- 1/2 c. raisins Filling
- 8 ounce cream cheese -- softened
- 1 ctn cinnamon honey-butter (7 ounces)
Directions
- Prepare filling/frosting mix by beating cream cheese and honey butter together in a bowl. Set aside. Grease and flour a Bundt pan. Preheat oven to 325 degrees F. Cream together shortening and sugar. Add in Large eggs. Add in lowfat milk and pumpkin. Set aside. In a separate bowl, combine flour, baking pwdr, baking soda, salt and spices. Add in flour to creamed mix. Mix in raisins. Pour 1/2 of batter into prepared pan. Make a small indentation all the way around the batter. Place 1/2 of filling/frosting mix into indentation, cover with remaining batter. Bake in a preheated 325 degree F. oven for 45 to 50 min, till top springs back when touched lightly.
- When cake is done, cold on wire rack for 10 min, then invert onto serving dish. While cake is still hot, put rest of filling/frosting mix on top of cake, allowing it to drip down sides of cake.
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