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A spiced bundt cake with cream cheese filling.
Preheat oven to 350ºF. Grease and flour a bundt cake pan. Set pan aside.
To make the bundt cake:
In a large mixing bowl, combine the butter and granulated sugar. Mix well. Add molasses and mix. Add eggs one at a time and mix. Add pumpkin puree and half-and-half; mix.
In a separate bowl, combine the flour, baking powder, baking soda, and the remaining dry ingredients. Mix well.
Add the dry ingredients to the wet, mixing well. Set aside.
To make the cream cheese filling:
In a medium bowl, cream together the cream cheese, flour, vanilla extract, and powdered sugar. Set aside.
Fill the prepared bundt cake pan with the gingerbread pumpkin mixture. With a knife, carve a well in a circle through the bundt pan. Pour the cream cheese mixture into the well. Use your knife to swirl the cream cheese mixture with the pumpkin mixture.
Bake for 1 hour. Top bundt cake with powdered sugar or cream cheese icing.
(Recipe from Promise2Me.)
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