@brighteyes847: Pumpkin Caramel Cream Cheese Bundt CAKE-COOKING WITH BRIGHT EYES Ingredients Pumpkin Cake * 1 box (15.25 oz) Duncan Hines Spice Cake Mix * 1 can (15 oz) Libby’s 100% Pure Pumpkin * 3 large eggs * ½ cup vegetable oil * ½ cup whole milk * 1 tsp vanilla extract * 1 tsp ground cinnamon Cream Cheese Filling * 1 package (8 oz) Philadelphia Cream Cheese, softened * ⅓ cup granulated sugar * 1 large egg * 1 tsp vanilla extract Caramel Topping * ½ cup Smucker’s Caramel Flavored Topping * ½ cup chopped pecans, optional Directions 1. Preheat oven to 350°F. Generously grease and flour a 10–12 cup Bundt pan. 2. Add cake mix, pumpkin, 3 eggs, vegetable oil, milk, vanilla, and cinnamon to a large bowl. Beat for about 2 minutes, until smooth. 3. In another bowl, beat softened cream cheese, sugar, 1 egg, and vanilla until creamy. 4. Pour half of the pumpkin batter into the prepared Bundt pan. 5. Spoon the cream cheese filling evenly around the center, keeping it away from the edges. 6. Carefully cover the filling with the remaining pumpkin batter. 7. Bake for 45–55 minutes, or until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. 8. Cool in the pan for 15 minutes, then invert onto a serving plate and allow to cool completely. 9. Drizzle generously with caramel topping and finish with chopped pecans. Yield: About 12 servings

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Tuesday 25 August 2026 13:06:57 GMT