• Preheat oven to 350℉ (180℃)
• Prepare Bundt cake pan by spraying generously with baking spray.

Filling

• Using a handheld or stand mixer, mix cream cheese until smooth
  1 ½ Cups Cream Cheese (full fat)
• Add granulated sugar and egg. Continue to mix until well combined. Stir in the pecans. Set bowl aside for later.
  1 Cup Granulated Sugar, 1 Large Egg, ¾ Cup Toasted Pecans

Bundt Cake

• In a large bowl combine flour, baking soda, salt, cinnamon, ginger, nutmeg. Whisk to combine ingredients. Set bowl aside for later.
  2 ¾ Cups All-purpose flour (sifted), 2 teaspoon Baking Soda, 1 teaspoon Salt, 1 Tablespoon Ground Cinnamon, 1 teaspoon Ground Ginger, ½ teaspoon Nutmeg
• In a separate bowl add the pumpkin puree, oil, brown sugar and eggs. Whisk until well combined.
  15 Ounce Canned Pumpkin Puree, 1 Cup Light Brown Sugar, 1 Cup Vegetable Oil, 4 Large Eggs
• Pour the pumpkin mixture into the flour mixture. Stir until all ingredients are combined.
• Pour half of the cake batter into the prepared Bundt cake pan. Spread evenly.
• Use the back of a spoon to gently create a small “well” or indentation in the center of the cake batter.
• Pipe or spoon the filling into the well you just created in the cake batter.
• Add remaining cake batter and smooth the top.
• Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.
• Place the cake on a wire rack and let it cool for 10 minutes. Afterward, flip the pan upside down onto the wire rack, keeping the pan resting on the cake.
• Allow the cake to cool for one hour. Remove the Bundt pan and move cake to a serving platter.

Glaze (optional)

• Stir together the powdered sugar, cinnamon and water. Slowly spoon the glaze over the Bundt cake. Add more powdered sugar if you prefer a thicker icing.
  2 Cups Powdered Sugar, 1 teaspoon Ground Cinnamon, 3 Tablespoons Water