Combine the sugar and cream cheese in a stand mixer and mix it until it is nice and smooth. Add the extract and egg and mix slowly until thoroughly combined. Pour into a small bowl and set aside. Clean out your mixing bowl and paddle.

Mix the moist ingredients together in the bowl of your stand mixer. Combine them until they are all nicely mixed together and look something like this:

Sift the dry ingredients into a separate bowl and add them right to the wet ingredients. Stir gently until the ingredients are fully combined.

Thoroughly spray your pan with Bakers' Joy being sure to get ALL the nooks and crannies.

Finally, carefully put the rest of the pumpkin batter on top and smooth it out so no cream cheese filling is showing.

Bake it for one hour. While that is happening, you can make the glaze.

Combine all the ingredients in a small pot and cook until it comes to a boil. Take it off the heat. Set it aside until the cake is ready.

Remove the cake from the oven and insert a long skewer, toothpick, or paring knife into the tallest part of the Bundt cake to test if it's done. When the tester comes out clean, place the Bundt pan on a cooling rack to rest for 15 minutes.

Line a cake rack with parchment paper and foil. Put the rack on a half sheet pan to catch drips. Remove the cake from the pan and put it on top of the foil parchment paper. You want to do this so you can easily transport the cake to a nice cake plate, but first, you're going to be painting it with the glaze and you want to make sure the glaze drips onto a tray, not your cake plate.

Paint the cake with the glaze until all the glaze is used up. Let it sit for a bit then carefully move it to a cake plate and decorate it as desired.

Happy Halloween!