Pumpkin Cream Cheese Bunt Cake

I made this for Halloween. It turned out so yummy! It was also super easy to make! It's two bunt cakes, one on top of the other to make a pumpkin. I didn't get a picture of the inside, because it got eaten pretty quickly. But I promise it looked just like the recipe! My icing didn't turn out as thick, and my bunt cake pan whole was a little too big to put a candy bar stem. But it was delicious, and that's all that matters!

Josh Rating: 3 1/2 (he said he gave it this rating because he's not a big pumpkin fun)

I rate it a 5! I thought it was very yummy!

INGREDIENTS

  *the recipe below is for ONE bunt cake.

For a single layer cake

    1 box yellow cake mix

    1/2 teaspoon baking soda

    2 eggs

    1 3/4 cup pumpkin

    1/2 teaspoon ginger

    1 teaspoon vanilla

    1 teaspoon cinnamon

    1/4 teaspoon ground cloves

    1 cup sugar

For the cream cheese filling

    8 oz cream cheese, softened

    1/2 cup sugar

    1 egg

    1/4 teaspoon cinnamon

    1/4 teaspoon vanilla

Icing

    3 1/2 cups powdered sugar

    5-6 tablespoons milk

    red and yellow food coloring

    optional candy bar stem

INSTRUCTIONS

1. Preheat oven to 350. Grease a round bunt cake pan and set aside.

2.In a large bowl combine cake mix, baking soda, ginger, cinnamon, cloves and sugar and whisk to mix well. Mix in eggs, pumpkin and vanilla. In another bowl beat cream cheese, sugar, and egg until creamy. Mix in cinnamon and vanilla.

3. Pour half of cake batter into prepared bunt cake pan. Next, spread on cream cheese mixture. top with remaining cake batter. Bake 50-60 minutes or until inserted knife comes out clean.

4. **To make full pumpkin, you will need to make the above cake twice. Do not double the recipe and split between two cake pans. Make the cake two times. Flip one cake upside down, set second cake on top.

5. Make the icing by mixing together powdered sugar and milk in a mircrowave safe bowl. Stir in 1/2 teaspoon yellow food coloring. and red coloring 2-3 drops at a time until desired shade of orange is reached. Warm icing in microwave (20-30 seconds) until pourable consistency is reached. Pour icing over cake. Allow to cool and set. Top with optional pumpkin stem.