As an Amazon Associate I earn from qualifying purchases.
A flavored pumpkin ring dessert filled with a luxurious cream center and topped with a silky sweet glaze. This luscious pumpkin indulgence is the perfect fall delicacy!
Circular cakes rank among my preferred delights to make, as they emerge looking stylish with minimal effort. There’s no requirement for elaborate decorating methods—simply pour on a glaze, and the outcome is consistently stunning.
This fall-flavored pumpkin ring cake could be the top contender, owing to its delightful swirl of cream cheese hidden within. It’s fundamentally a fusion of a damp cake and a rich cheesecake.
Due to the cool cream cheese filling, this treat is most delightful when served directly from the fridge, which makes it perfect for pre-preparation. In all honesty, I believe the taste intensifies and becomes even more incredible after sitting overnight!
What You’ll Need
Even though the ingredient list for this flavored pumpkin ring cake may seem somewhat extensive, there’s no need to be concerned—it’s quite manageable.
- Choose a solid block of cream cheese instead of the spreadable container, and selecting the full-fat variety will yield the most indulgent results.
- Sweeteners – An optimal mix of light tan and white granules is ideal. The brown type adds a rich, caramel flavor and a more tender texture.
- Eggs – Let them sit at room temperature prior to mixing; this promotes a more even blend.
- Authentic vanilla extract – Blend into both the batter and the filling to enhance the overall taste.
- All-purpose flour – To measure, spoon it into the measuring cup and then level it off. Steer clear of scooping directly from the container, as this can lead to packing it too tightly and resulting in excess weight.
- Spices – Create a personalized mixture of cinnamon, ginger, nutmeg, and cloves. While pre-packaged pumpkin pie spice works, adjusting the specific quantities on your own results in a more vibrant and intricate flavor profile.
- Leavening agents – A combination of baking soda and baking powder provides the cake with its rise and light, fluffy consistency.
- Salt – A dash balances the sweetness.
- Neutral oils like canola or vegetable oil provide hydration while maintaining the original taste.
- Pumpkin puree – Ensure the label specifies just “pumpkin.” Avoid mixing it up with pie filling, which contains added sugars and spices.
Pumpkin Spice Donut Cake with Velvety Filling
As I prepare this sweet treat, I prefer to begin with the rich filling before combining the cake components. This approach allows for a swift assembly process. To make the filling, combine softened cream cheese, sugar, and a hint of vanilla in a spacious bowl. Then, incorporate one egg, mixing until the mixture is smooth and consistent.
Once the filling is prepared, you can focus on the cake batter. Start by mixing the dry components—flour, aromatic spices, baking powder, baking soda, and a pinch of salt—whisking them until they are well combined. In another bowl, combine the wet components: vegetable oil, pumpkin puree, sugar, eggs, and vanilla extract. Carefully incorporate the dry mixture into the wet ingredients, stirring just until they are combined.
Coat a 10-inch Bundt pan with grease and pour in half of the pumpkin mixture. Evenly distribute the cream cheese filling on top, then layer the rest of the batter over it. Bake in an oven that has been preheated for approximately 60 to 70 minutes, or until a toothpick inserted comes out clean.
Once the sponge has cooled down and is no longer warm, you can pour a delicate sugar-vanilla glaze over the top if you like. This final addition is optional, so don’t hesitate to omit it if you prefer a simpler presentation.
Components
Yield: 12 portions
Rich, smooth cheese filling:
- A single package (8 oz) of unflavored cream cheese, allowed to reach room temperature.
- ¼ cup (approximately 50 grams) granulated white sugar
- 1 entire egg, at ambient temperature
- 1 teaspoon of pure vanilla extract
Components for Fall Flavored Ring Cake:
- 3 ¼ cups (approximately 370 g) unbleached wheat flour, carefully scooped and leveled off.
- 1 ½ teaspoons of ground cassia (cinnamon)
- ½ teaspoon of ground dried ginger root
- ½ tsp nutmeg powder
- ¼ teaspoon ground clove seasoning
- 1 teaspoon of baking powder
- ¾ teaspoon baking soda
- ½ tsp fine sea salt
- 1 cup (about 240 ml) of oil with a mild flavor, like sunflower or canola.
- 1 can (15 oz) pureed pumpkin (unsweetened, not for pie)
- 1 cup (200 g) firmly packed dark brown sugar
- ¾ cup (150 g) fine white sugar
- Four entire large eggs, at ambient temperature.
- 2 teaspoons of pure vanilla extract
To create the sugary topping:
- 1 cup (approximately 120 grams) powdered sugar
- 1–2 big tablespoons (15–30 ml) of cow’s milk, adding more if needed.
- ½ teaspoon pure vanilla extract
Kitchen Assist
Prevent your screen from losing brightness.
Steps
- Preheat the oven to 175°C (approximately 347°F). Gently apply cooking spray to a 25 cm circular baking pan, or spread butter and dust with flour. Set it aside for later use.
Making the cheesecake filling:
- Put softened cream cheese into a mixing bowl and whip it using a hand or stand mixer until it becomes smooth. Gradually add white sugar and vanilla extract, mixing for approximately one minute or until the mixture is free of lumps. Add the egg and blend on low speed, scraping the bowl’s sides as needed, until fully combined. Set this mixture aside.
Preparing the batter for the pumpkin cake:
In a mixing container, combine the all-purpose flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and a small amount of salt, mixing thoroughly until well blended. Set this dry mixture aside.
In a separate bowl, blend the pumpkin purée with vegetable oil, a combination of brown and white sugars, eggs, and vanilla until the blend appears smooth and consistent. Gently incorporate the dry ingredients into the wet mixture, mixing just until the flour is fully absorbed.
Combining and cooking in the oven:
Pour half of the mixture into a greased bundt pan. Carefully dollop the cream cheese filling over the surface, then layer it with the remaining batter, using a spatula to even out the top.
Preheat your oven to 350°F (175°C) and bake for approximately 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the middle emerges clean without any moist crumbs. Once done, let the cake sit in the pan on a cooling rack for around 30 minutes, then carefully turn it out onto the rack. Allow it to cool completely before cutting or serving.
For the icing:
Combine powdered sugar, a hint of vanilla extract, and a little milk in a medium-sized bowl. Mix thoroughly until the blend is even. If the icing seems too thick, add an additional teaspoon of milk. Conversely, if it is too watery, incorporate a small amount of powdered sugar. Pour it over the cooled pumpkin ring cake, and then let it sit for about ten to fifteen minutes to allow it to set.
