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Chocolate Pumpkin Cheesecake Bundt Cake Recipe



INGREDIENTS:


For the Cake
  • 1 Pillsbury Purely Simple Chocolate Cake mix
  • 3 eggs
  • 1/2 cup butter, melted
  • 1 cup milk
For the Cheesecake
  • 1 - 8 ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1/2 cup pumpkin puree
  • 2 Tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 egg
For the Frosting
  • 1 Pillsbury Purely Simple Chocolate Buttercream Frosting mix
  • 8 Tablespoons butter, softened
  • 3 Tablespoons caramel ice cream topping
  • 6 Tablespoons heavy cream
  • pecans and chocolate curls
Chocolate Pumpkin Cheesecake Bundt Cake Recipe

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Spray a bundt pan with a non-stick spray with flour.
  2. Beat the cake mix, eggs, butter, and milk on low speed for 1 minute. Increase speed and beat for 2 minutes. Spread half the cake batter in the prepared pan. Set the other half aside.
  3. Beat the cream cheese and sugar until creamy. Add the pumpkin, flour, and spices and beat again until mixed in.
  4. Add the egg and beat again. Spread the cheesecake batter in the very center of the cake batter in the pan. Do not let the cheesecake touch the sides of the pan. Use the remaining cake batter to fill in along the sides of the pan. Cover the top of the cheesecake with cake batter as well. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool in the pan for 15 minutes, and then flip out onto a plate. Cool completely.
  5. Beat the frosting mix and butter together. Slowly add the heavy cream and caramel topping and beat again until light and fluffy. Spread on top of the cooled cake. Top with desired amount of pecan chips and chocolate curls. Store in a sealed container in the refrigerator.

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Chocolate Pumpkin Cheesecake Bundt Cake Recipe Chocolate Pumpkin Cheesecake Bundt Cake Recipe Reviewed by kuji hara on 8:43 PM Rating: 5

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