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Pumpkin Ginger Tunnel Cake

Pumpkin-Ginger Tunnel Cake

This cheesecake filled Pumpkin-Ginger Tunnel Cake from Fine Cooking has so much flavor to go with the gorgeous presentation.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 servings


Ingredients for the Filling

  • 12 oz. cream cheese, softened
  • ½ cup sour cream
  • ¼ cup plus 2 Tbs. granulated sugar
  • ½ tsp. ground ginger
  • ¼ tsp. kosher salt
  • 2 large eggs
  • ½ tsp. pure vanilla extract
  • ½ cup very finely chopped crystallized ginger

Ingredients for the Cake

  • Softened unsalted butter, for the pan
  • 10 oz. (2-1/4 cups) all-purpose flour; more for the pan
  • 2 tsp. kosher salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbs. ground ginger
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1 15-oz. can pure pumpkin purée
  • 1-1/2 cups granulated sugar
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • Confectioners’ sugar, for dusting


Make the Filling

  • In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined. Add the eggs, one at a time, beating after each addition just until incorporated. Mix in the vanilla and then the crystallized ginger. Transfer to a 1-quart liquid measure and set aside.

Make the Cake

  • Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan.
  • Whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl.
  • Whisk the pumpkin, sugar, oil, eggs, and vanilla in a large bowl until smooth. In 3 or 4 additions, add the dry ingredients, whisking well between each addition.
  • Fill the prepared Bundt pan with about half of the batter. Stir the filling to redistribute the chopped ginger. While dragging a large serving spoon through the center of the batter to create a trough, pour all of the filling into the trough; it may overflow the trough a bit, which is OK. Carefully spoon the remaining batter on top and spread to cover.
  • Bake until a skewer inserted all the way to the bottom comes out clean, 40 to 50 minutes. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan. Cool completely. (If not serving the cake within a couple of hours, wrap it in plastic and refrigerate for up to 2 days; serve cold or at room temperature.) Dust the cake with confectioners’ sugar just before serving.


What I'd Do Different Next Time
I'm not sure how to solve the tunnel issue. Maybe pouring ⅔ of the batter instead of just a half would give more working room and the possibility of digging in deeper while pouring the filling. I'd up the cooking time to 65-70 minutes for sure.
Keyword Cake