Here's a nice pumpkin Bundt cake I invented almost thirty years ago. It's not from scratch or anything, but it's quick and easy and egg-free, and I love it:
* 1 box Duncan Hines yellow cake mix
* 1 can Libby's pumpkin pie filling
* 3 large bricks of Philadelphia plain cream cheese
* Fresh oranges
* Sugar (or Splenda)
* Confectioner's sugar
* Pecan halves (optional)
Let the cream cheese come to room temperature, then stir it in a bowl until smooth. Add about a tablespoon of sugar or Splenda and some fresh-squeezed orange juice, and stir again. If the consistency stays thick and creamcheesey, you can probably get by with adding a little more orange juice -- but don't let it get too thin. Taste it to be sure you're happy with the level of sweetness (I like it a little tangy, myself). Stir again until smooth, cover, and refrigerate.
In a large bowl, stir together the cake mix and the canned pie filling. When all the mix has been incorporated, you may need to add a little milk to achieve a thick cake-batter consistency. (Do not
add any of the things the cake mix package calls for -- they are being replaced by the pumpkin pie filling and milk.)
Coat the Bundt pan with Crisco and if you like, place some pecan halves neatly in the bottom, upside down, so they'll be pretty on top of the cake when it comes out.
Gently pour about half of the cake batter into the pan (so as not to disturb the pecan placement). Smooth it with a spoon, making a little bit of a valley all the way around.
Carefully place the cream cheese mixture in the "valley" spoonful by spoonful, so it doesn't sink in too much. Don't let it touch the sides of the pan.
Pour in the rest of the cake batter, covering the cream cheese mixture completely.
Bake in a preheated oven at around 375F until it's done -- which will probably be a little sooner than the time indicated for Bundt cake on the package. When the edges crisp up and start to pull away from the sides, you're probably there.
Let it cool for five minutes or so, then place your cake plate upside down over it, hold the whole thing together with a towel, and turn it over quickly. If the pan doesn't lift off easily, place the whole thing back in the still-warm oven for thirty seconds or so. That will warm the pan again and make it easy to lift off.
Once the cake is cool, dust it with confectioner's sugar and serve. Refrigerate any leftovers (so the cream cheese inside will stay good).
This is really luscious, and perfect for fall. One year for a party, I left off the pecans and instead made a white sugar glaze to drip over the whole cake, and then I placed those little maple-sugar autumn-leaf-shaped candies all around the top! Oh my goodness...