How to make: pumpkin Bundt cake cream cheese filling|| パンプキンバントケーキ クリームチーズフィリング

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🎼 Music Composition by Starry Attic
🎈Song: 샛별 - Sugar cookie /    • ✨샛별 - Sugar cookie🍪✨(Royalty Free Music)  ​

❤️❤️Thank you to @daystar for the beautiful music!! Here is a link to her channel    / @starryattic  

🎈Song : Daystar - Lemon Cake /    • ✨샛별 - 🍋Lemon Cake🍰✨ (Royalty Free Music)  ​
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Ingredients 10 inch Bundt pan

For the filling
•8oz or 226g cream cheese
•1 egg
•1/3cup or 66g granulated sugar
•1tsp vanilla extract

For the cake batter
•3 cup or 375g all purpose flour
(Spooned and leveled)
•11/2tsp baking powder
•1 tsp baking soda
•1 tsp salt
•1 tsp ground ginger
•1/4 tsp nutmeg
•1/4 tsp ground clove
•2 Tbsp cinnamon
•3 eggs
•15oz or 425g pumpkin purée (unsweetened)
•2/3cup or 132g brown sugar
•1/2cup or 100g granulated sugar
(If you are sweet tooth add extract 1/2cup of sugar)😋
•240ml oil (vegetable oil, avocado oil, canola oil)

Cream cheese Frosting
•4 oz or 113g cream cheese
•2 Tbsp salted butter
•1cup to 11/2cup or 110g to 165g powder sugar
•2 to 3 Tbsp heavy cream
•1/4tsp cinnamon

I used American measuring cups