Shelly's Recipe

FILLED PUMPKIN BUNDT CAKE

Category: Cakes

2 eggs
1/2 cup shortening
1 1/2 cups sugar
1/2 tsp salt
2 cups flour
3 tsp baking powder
3/4 cup milk
1/2 tsp baking soda
1 cup canned pumpkin
1 tsp pumpkin pie spice
1/2 tsp cloves
1/2 tsp grated ginger
1/2 cup raisins

Filling:
8 oz cream cheese, softened
7 oz carton cinnamon honey-butter

Prepare filling/frosting mixture by beating cram cheese and honey butter together in a bowl; set aside.

Cream together shortening and sugar, add eggs. Add milk and pumpkin; set aside. In a separate bowl, combine flour, baking powder, baking soda, salt and spices. Add flour to creamed mixture; fold in raising.

Pour 1/2 of batter into prepared greased bundt pan; make a small indentation all the way around the batter. Place 1/2 of filling/frosting mixture into indentation, cover with remaining batter.

Bake at 325 for 45 to 50 minutes, until top springs back when touched lightly. When cake is done, cool on wire rack for 10 minutes, then invert onto serving dish. While cake is still warm, put rest of filling/frosting mixture on top of cake, allowing it to drip down sides of cake.