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Pumpkin Cake with Ginger Cream Filling

Recipe courtesy of Nordic Ware  Pumpkin cake with Ginger Cream Filling - adding filling

Cake

Cream together:
  • 1 cup unsalted butter, softened
  • 3 cups sugar

Add and blend well:

  • 15 oz canned pumpkin puree, reserving 2 tablespoons in a separate bowl
  • 4 large eggs, lightly beaten
 
Blend together:
  • 3 cups all-purpose flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 2 teaspoon baking soda Pumpkin cake with Ginger Cream Filling - filling batter
  • 1 teaspoon salt
Add flour mixture to pumpkin mixture alternately with:
  • 2/3 cup buttermilk
Set aside.

Filling

In a separate bowl, combine:
  • 8 oz cream cheese, softened
  • ½ teaspoon ground ginger
  • 4 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
Preheat oven to 350°F (176°C). 
In a greased and floured Bundt cake pan add 2/3 of your cake batter.
Spoon cream cheese filling onto batter in a ring, careful to not let filling touch the sides of the pan.
Pumpkin cake with Ginger Cream Filling
Cover with remaining cake batter.
Bake for 65 - 70 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 10 minutes then invert onto a cooling rack and allow it to cool completely.

Glaze

Combine to form a thick glaze and drizzle over cooled cake:
  • 1 ½ cups confectioners’ sugar
  • 3 tablespoons heavy cream
  • reserved pumpkin puree
Sprinkle over top:
  • ½ cup pecans, chopped and toasted
Pumpkin cake with Ginger Cream Filling














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