You know its fall when you start seeing pumpkin spice lattes, Halloween decorations and warm colors all over. Although I am sad that summer is over, I am excited for the culinary pleasures that fall brings. It’s only fitting that my first recipe of the fall season is a pumpkin cream cheese Bundt cake. It’s the type of cake you want to enjoy with a cup of hot tea or creamy coffee on a cool day. The smell off cinnamon, nutmeg, allspice and cloves is so warm and inviting. Certainly one of those small things that make life worth living.
This Pumpkin Cream Cheese Bundt Cake is absolutely delicious and you will savor every bite. The cake batter is made with flour, pumpkin puree and pumpkin pie spice and the filling with Bruegger’s pumpkin cream cheese, egg and sugar. Bruegger’s Bagels always has fun cream cheese flavors and the fall favorite is definitely the pumpkin cream cheese! I highly recommend a visit to any of their locations to try it out.
The beauty of this recipe is that the filling is added before the cake is baked. That means no cutting and icing after baking which is a score in my book. Another thing to love about this Bundt cake is that it is not overly sweet and the pumpkin cream cheese filling is the perfect creamy layer. This is one recipe that will stay in my rotation and will be featured in many Thanksgiving dinners to come.
Sponsored post written by me in collaboration with Bruegger’s Bagels. The opinions and text are all mine.