CREAM CHEESE FILLING BUNDT CAKE RECIPES

Steps:

• For the cake, combine the cake mix, cinnamon, nutmeg, oil, egg, and pumpkin in the Classic Batter Bowl.Whisk the filling ingredients in the Small Batter Bowl until well combined.Place the Quick Cooker Fluted Cake Pan on the wire stand and brush it with the oil. Pour ½ cup (125 mL) of the cake batter into the pan and spread along the bottom. Pour the filling on top of the batter and top with the remaining cake batter.Pour 1 cup (250 mL) of water into the inner pot of the Quick Cooker and lower the pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 20 minutes and press START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Carefully lift the pan out and remove it from the wire rack.* Let the cake cool in the pan for 10 minutes before releasing. Use the Cake Tester & Releaser to loosen the cake from the pan. Carefully invert the pan onto a cooling rack.While the cake is cooling, prepare the glaze by combining the powdered sugar and milk in a small bowl.Drizzle the glaze over the cake and top with the walnuts.

Steps:

• Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
• Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
• Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
• Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.