Ingredients
Units
Scale
- 2/3 cup butter
- 3/4 cup white sugar
- 1 cup brown sugar (packed)
- 1–1/2 cup GF all purpose flour blend (I used Pamela’s)
- 2 cups GF Baking mix (I used Pamela’s)
- 1/2 cup walnuts (chopped (optional))
- 4 eggs
- 1 can pumpkin
- 2/3 cup water
- 2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- Cream Cheese Filling:
- 8 oz cream cheese (room temp)
- 1/2 cup sugar
- 3 T flour
- 2 eggs
- 1/2 tsp vanilla
Instructions
- Cream the butter and gradually add the sugar.
- Beat in the eggs, one at a time.
- Add the pumpkin and water, mix well.
- Combine the flour and other dry ingredients.
- Add the dry ingredients to the creamed mixture.
- Add the nuts, if desired and set aside.
- FILLING:
- Cream 8 oz of room temperature cream cheese.
- Add in sugar, flour, vanilla and eggs. Mix well.
- Grease and flour a bundt pan.
- Pour half of the batter into the pan and make a well around the middle.
- Pour the cream cheese mixture into the center and gently cover with the remainder of the batter.
- Bake at 350 for approx 45-55 minutes. Be careful not to overcook. Testing will be somewhat difficult because of the filling.
- If it starts to brown too much on top (before it’s done cooking) lay a piece of aluminum over the top and continue cooking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
