Ingredients
14
14 servings
- •1 (8 ounce) package cream cheese, softened
- •0.5 cup confectioners' sugar
- •0.5 cup sweetened flaked coconut
- •1 egg
- •1 teaspoon vanilla extract
- •1.75 cups all-purpose flour
- •2 teaspoons baking powder
- •0.5 teaspoon salt
- •0.5 teaspoon ground ginger
- •0.25 teaspoon ground cloves
- •1 cup brown sugar
- •0.33333334326744 cup shortening
- •3 eggs
- •1 cup pumpkin puree
- •0.5 cup raisins
- •0.5 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt).
- Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
- Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
- Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
Nutritional Facts
Per 14 servings
- Calories: 318
- Carbohydrate: 41g
- Fat: 16g
- Fiber: 2g
- Protein: 6g
- Sugar: 25g
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