Cake batter:
3 cups flour
1/2 sugar
1/2 light brown sugar, firmly packed
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
3 eggs
1 cup vegetable oil
1 (15oz) can pumpkin puree
Cream cheese filling:
1 (8oz) cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla
2 tbsp flour
Praline topping:
3/4 cup light brown sugar
1/4 cup unsalted butter
2/3 cup pecans, chopped
1/4 tsp pumpkin pie spice
Directions:
Preheat oven to 350. Generously butter and flour bundt pan and set aside.
In the standing mixer with a paddle attachment add cream cheese, butter, sugar, egg and vanilla. Beat everything together until creamy. Add flour slowly and beat until smooth. Set aside.
In a large bowl mix together flour, sugar, baking powder, baking soda, salt and spices. In the standing mixer add wet ingredients; egg, vegetable oil and pumpkin puree. Mix until well combined, at least a minute. Next, add dry ingredients slowly into wet ingredients.
Pour about 2/3 of the pumpkin batter into the bundt pan. Layer the cream cheese mixture on top of that and spread it evenly throughout. Try to leave an inch of the pumpkin batter bordering the sides. (Note: you can take a butter knife and give the cream cheese a little swirl in the batter. Do not over do the swirl though!) Lastly pour the remainder of the pumpkin batter on the top!
Bake for 50-60 minutes!
While it's baking, heat butter on low for the praline topping in a small sauce pan. Once butter has melted add the brown sugar. Whisk constantly for about a minute or until the mixture starts to thicken. Add pecans and pumpkin spice. Give it one last quick stir and remove from heat.
Pour over the cake once it's cooled and removed from the bundt pan. And ENJOY!
