Recipe of the week: Pumpkin Bundt Cake with Ginger Cream Filling

Recipe of the week: Pumpkin Bundt Cake with Ginger Cream Filling

Don’t get us wrong … we love pumpkin loaf and pumpkin soup, but sometimes it’s nice to try something different. This spiced Pumpkin Bundt Cake with Ginger Cream Filling from Nordic Ware will warm up your colder days and is also the perfect centrepiece dessert for your fall festivities. As Nordic Ware said,” Bakes a perfectly browned outer crust and super-moist and flavorful pumpkin cake texture on the inside. The cream filling adds a ginger spice surprise in the middle for a delicious cake.”

Prep Time: 20 minutes | Cook Time: 1h05 | Total Time: 1h25 | Servings: 10-12 servings


  • 1 cup unsalted butter, softened
  • 3 cups sugar
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 3 cups all-purpose-flour
  • 1 tsp ground cardamom
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup buttermilk


  • 8 ounces cream cheese, softened
  • 1/2 tsp ginger
  • 4 Tbsp light brown sugar
  • 2 Tbsp all-purpose-flour


  • whipped cream
  • chopped walnuts or pecans


Preheat oven to 350° F. Prepare Autumn Wreath Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

  • Cake:
    Using a stand mixer with paddle attachment, cream butter and sugar together. Add pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.
  • Filling:
    In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Fill prepared pan with pumpkin batter, filling about half of the pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with more pumpkin batter, filling the pan NO MORE THAN 3/4 full. There will be batter remaining. Bake 45-55minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely. Use remaining batter to your liking (i.e. muffins, small cakes, etc.).
  • Serving:
    If desired, serve cake slices with a dollop of whipped cream and sprinkle with chopped nuts.

For the complete recipe with instructions and pictures, click here

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*This recipe is not a creation of Ares Cuisine, it is a creation of Nordic Ware (including the photo).


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