Pumpkin Bundt Cake with Cream Cheese Swirl

This Pumpkin Bundt Cake with cream cheese filling is moist, tender, full of fall flavor, and a total showstopper. It’s drizzled with cream cheese glaze and has a layer of cheesecake swirl baked into it, making it impossible to resist.
If you’re looking for a truly delicious, equally impressive, yet super simple dessert for your holiday feast, give this Pumpkin Bundt Cake a try. While bundt cakes are always beautiful, this one seriously takes the cake. Not only does it have a pretty cream cheese glaze drizzled over the top, it also has a layer of cheesecake swirl baked right through it.
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⭐️ Gingersnap Crust Ingredients ⭐️
2½ cups All-Purpose Flour
¾ teaspoon Baking Powder
1 teaspoon Baking Soda
1 Tablespoon Pumpkin Pie Spice
¾ teaspoon Salt
1 15-ounce can of Pumpkin Puree
½ cup Sour Cream
¼ cup Butter, melted
1½ cups Sugar
3 large Eggs
1 teaspoon Vanilla Extract
⭐️ Cream Cheese Filling ⭐️
8 ounces of Cream Cheese at room temperature
12 ounces White Chocolate Chips
2 large Eggs
1 teaspoon Vanilla Extract
⭐️ Cream Cheese Glaze ⭐️
2 cups Powdered Sugar
2 Tablespoons Milk
4 ounces of Cream Cheese at room temperature
2 Tablespoons Butter at room temperature
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[@moroccanfoodwithamina]

Yummy looks so delicious