 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
Very easy; also gets compliments Ingredients:
1 (8 ounce) package cream cheese, softened |
1 egg, beaten |
1/4 cup sugar |
1 3/4 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup canned pumpkin |
1 egg, beaten |
1 1/2 cups sugar |
1 1/2 teaspoons pumpkin pie spice |
1/2 cup margarine, melted |
1/3 cup water |
Directions:
1. Combine dry ingredients.
2. Add combined pumpkin, margarine, egg and water, mixing until moistened.
3. Reserve 2 cups batter.
4. Pour remaining into a greased and floured bundt pan.
5. Pour cream cheese filling over pumpkin batter.
6. Top with reserved pumpkin batter.
7. Cut through batters with a knife several times for a swirled effect.
8. Bake at 350 degrees for 1 hour and 10 minutes.
|
|