Another gorgeous fall wedding checked off the list! My friend for nearly 20 years, Katy, got married this weekend in the poconos. The wedding was at Skytop Lodge, a completely luxurious resort with surreal views and serious mountain lodge vibes. If you live anywhere on the east coast, Skytop is a must-see. From the warm apple cider to regal fireplaces, cushy couches, lakeside walking paths, and breathtaking scenery– you have to experience this! I told Kevin… like at least 304 times… I want to come back for a weekend getaway.
The whole weekend, most specifically the bride and groom, was picture-perfect. Kevin built their wedding arch (did you see on my Instagram story?) and their wedding dessert was an ice cream sandwich bar. You chose your cookie and your ice cream. I skipped the chocolate chip cookies and opted for a giant peanut butter cookie with pumpkin ice cream and sprinkles on top. Clearly this was the best wedding ever.
- 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)1
- 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable or canola oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 12 ounces (336g) full-fat block cream cheese, softened to room temperature
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a large bowl. Set aside.
- Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
- Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
You can find complete recipes of this Pumpkin Cream Cheese Bundt Cake in sallysbakingaddiction.com