• Pre-heat oven to 350 and grease a bundt pan with non-stick spray.

Cream Cheese Filling

• In a small bowl, combine the cream cheese, and sugar and beat until combined. Then add in your egg, vanilla, and cinnamon and beat again.
• Set aside in the fridge until ready to use.

For the Pumpkin Cake

• In a large bowl, beat together butter and white and brown sugar until fluffy.
• Add in the eggs, oil, sour cream, pumpkin puree, and vanilla extract and beat again until smooth.
• In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice seasoning.
• Slowly add the dry ingredients to the bowl containing the wet mixture and fold gently just until it's all combined.
• Add half of the pumpkin cake batter to the greased bundt pan.
• Take your filling out of the fridge and spoon it over the first half of the pumpkin batter. Try to avoid the sides of the pan with the filling.
• Add in the remainder of the pumpkin cake and spread evenly. Try to cover all of the edges and filling as best you can. (I just used my fingers) :)
• Bake at 350 for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Let the cake cool in the pan for about 20 minutes before flipping.
• Then flip the cake over onto either a cooling rack or a plate and allow to fully cool before icing.

To Make the Icing

• In a small bowl, beat together the cream cheese, salt, and sugar. Then add in the vanilla extract and add in the milk 1 tablespoon at a time. Beat in between each tablespoon that you add and keep adding milk until you reach a consistency that you are happy with.
• Pour, spoon, or pipe the icing over the cake.
• Enjoy!!!