Ingredients

• Filling:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 cup sweetened flaked coconut (optional)
• 1 egg
• 1 teaspoon vanilla extract
• Cake:
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup brown sugar
• 1/3 cup shortening
• 3 eggs
• 1 cup pumpkin puree
• 1/2 cup raisins (optional)
• 1/2 cup chopped pecans (optional)

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt(R)).
2. Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
3. Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
4. Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.