• Preheat the oven to 350°. Grease and flour the bundt cake pan, ensuring that all surfaces and crevices have been oiled. Set Aside.

Cream Cheese Filling

• Put all ingredients for the cream cheese filling into a high-speed blender or food processor. Mix thoroughly till the silken tofu is quite smooth. Set aside.

Flax Egg

• In another mixing bowl, make the flax egg with hot water and let sit for about five minutes. I do this while I am getting the dry ingredients together. As it sits, it will begin to gell up a bit.

Pumpkin Cake Dry Ingredients

• In a third mixing bowl, add all the dry ingredients. Stir well fully incorporate all ingredients and to break up the chunks of brown sugar.

Pumpkin Cake -Wet Ingredients

• To the bowl with the flax egg mixture, add in all the wet ingredients. Mix well for about 2 minutes with an electric mixer till all are mixed.
• Add the mixed flour mixture, about one half at a time and mix well with an electric mixer - for about 3-5 minutes.

Baking

• Into the prepared bundt pan, pour about 1/2 of the pumpkin cake mixture. Smooth around with the back of a spoon so that it is even.
• Spoon the cream cheese filling on top, trying to keep it in the center - not touching the sides of the pan.
• Spoon the remaining pumpkin mix cake mixture on top and spread to cover the cream cheese.
• Place bundt filled bundt cake pan on a baking sheet and put in the oven. Cook for a total of 50-60 minutes.
• Check after 50 minutes. The cake should spring back with lightly touched and a toothpick when inserted should come out clean.
• Set on a rack and allow to cool for about 10 minutes until you can handle the pan. Carefully turn onto a cooling rack to finish cooking.

Icing

• When the cake has just about cooled, mix together the icing ingredients. Pour onto the top of the cake or use a pastry bag to place the icing where you want it. Add sprinkles if desired.