This pumpkin cream cheese Bundt cake can be our little secret – for more than one reason. First of all, I don’t like pumpkin. BUT… I love this cake. Please don’t tell anyone – you’ll ruin my “I don’t like pumpkin” reputation. Secondly, this cake is not only gorgeous because of the Bundt pan in which it bakes, but also because of the tunnel of cream cheese that runs through the center of every piece. It’s a decadent surprise for every guest, but no-one needs to know how easy it is to put together. You don’t need a special filling pan – just a Bundt pan (a pan with a hole in the center that makes every cake bake in a doughnut shape). The trick to getting the cream cheese center is in creating a tunnel for it to sit in and then simply covering it with more batter. Both the batter and the cream cheese filling are firm enough for you to be able to do this very easily using a spoon. See the photos below for a visual step-by-step.
The first step is to fill the pan half full with pumpkin batter. Then, create a trench in the batter using the back of a spoon all the way around the cake.