Another gorgeous fall wedding checked off the list! My friend for nearly 20 years, Katy, got married this weekend in the poconos. The wedding was at Skytop Lodge, a completely luxurious resort with surreal views and serious mountain lodge vibes. If you live anywhere on the east coast, Skytop is a must-see. From the warm apple cider to regal fireplaces, cushy couches, lakeside walking paths, and breathtaking scenery– you have to experience this! I told Kevin… like at least 304 times… I want to come back for a weekend getaway.
The whole weekend, most specifically the bride and groom, was picture-perfect. Kevin built their wedding arch (did you see on my Instagram story?) and their wedding dessert was an ice cream sandwich bar. You chose your cookie and your ice cream. I skipped the chocolate chip cookies and opted for a giant peanut butter cookie with pumpkin ice cream and sprinkles on top. Clearly this was the best wedding ever.
I sort of want to extend the party into today! And that party has just 5 words:
What’s more than this? Over 100 fellow bloggers are joining me today and sharing their newest pumpkin recipes too! (You can find all of those recipes linked on my friend Sara’s page.) You ready for this pumpkin extravaganza?
I’m being 100% real when I say that this pumpkin cream cheese bundt cake couldn’t be easier. It’s just like my cheesecake swirl carrot bundt cake. And also my pumpkin cake cheesecake. Step 1: make a really easy pumpkin batter. Step 2: make a 4 ingredient cream cheese filling. Step 3: layer them. Step 4: bake it!
The pumpkin batter combines a few kitchen staples like canned pumpkin, eggs, oil, cinnamon, spices, flour, and brown sugar. Oil, brown sugar, and pumpkin make this one of the moistest bundt cakes to come outta your oven! I love that about pumpkin cakes! It is unbelievably rich in flavor from all the spices, pumpkin, and brown sugar, too.
The cream cheese batter combines cream cheese, egg, sugar, and vanilla. That’s it! The filling is not overly sweet, which I love– and I think you’ll appreciate too. Real flavors shine through today!
Now, let’s layer:
Then bake for a good hour or so. This is a huge, thick bundt cake so it has to hang out inside the oven for awhile. The best size bundt pan is a 10-incher. Here is the bundt pan I own and love– I’ve used it hundreds of times over the years and it’s still good as new. I love the rubber grip handles.
This pumpkin bundt cake is so grand that it doesn’t even need an icing, glaze ganache, frosting, etc. And I can’t believe I’m saying that! The cream cheese layer inside sort of fills that “void.” 🙂
Listen to how weird this is. My parents came to the wedding this weekend as well and along with the wedding arch, our fancy clothes, and overnight bags– I packed the truck with a tupperware of pumpkin cream cheese bundt cake to give to my parents. Who does that! It was so good I had to get half of the cake out of the house… or else I’d be the size of a house.
Let’s get this party started!
PS: adorable “eat dessert first” fork from etsy!
Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.
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Here are some items I used to make today’s recipe.
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