Gingerbread Pumpkin Cream Cheese Bundt Cake

• FOR THE CAKE:
• 1/2 cups Butter, At Room Temperature
• 1 cup Granulated Sugar
• 1/4 cups Dark Molasses
• 2 Eggs At Room Temperature
• 1 cup Plus 2 Tablespoons Pumpkin Puree
• 1/2 cups Half-and-half
• 1-2/3 cup Flour
• 1/2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Cloves
• 1 teaspoon Ground Ginger
• 1 teaspoon Nutmeg
• FOR THE ICING:
• 1 cup Cream Cheese, Softened
• 1 Tablespoon Flour
• 1 teaspoon Vanilla Extract
• 1 cup Powdered Sugar

1. Preheat oven to 350u0b0F. Grease and flour a bundt cake pan. Set pan aside.
2. To make the bundt cake:
3. In a large mixing bowl, combine the butter and granulated sugar. Mix well. Add molasses and mix. Add eggs one at a time and mix. Add pumpkin puree and half-and-half; mix.
4. In a separate bowl, combine the flour, baking powder, baking soda, and the remaining dry ingredients. Mix well.
5. Add the dry ingredients to the wet, mixing well. Set aside.
6. To make the cream cheese filling:
7. In a medium bowl, cream together the cream cheese, flour, vanilla extract, and powdered sugar. Set aside.
8. Fill the prepared bundt cake pan with the gingerbread pumpkin mixture. With a knife, carve a well in a circle through the bundt pan. Pour the cream cheese mixture into the well. Use your knife to swirl the cream cheese mixture with the pumpkin mixture.
9. Bake for 1 hour. Top bundt cake with powdered sugar or cream cheese icing.
10. (Recipe from Promise2Me.)

cake, butter, sugar, ubc, eggs at, pumpkin puree, flour, baking powder, baking soda, salt, cinnamon, ground cloves, ground ginger, nutmeg, cream cheese, flour, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/gingerbread-pumpkin-cream-cheese-bundt-cake/ (may not work)