Pumpkin Cream Cheese Bundt Cake Recipe
Introduction
This Pumpkin Cream Cheese Bundt Cake is a moist and flavorful autumn treat that combines warm spices with a luscious cream cheese swirl. Perfect for holiday gatherings or cozy weekend indulgence, it’s sure to become a seasonal favorite.
Ingredients
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 1 large egg, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- Salted caramel sauce (optional)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Step 1: Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Even if your pan is labeled nonstick, grease it well to prevent sticking.
- Step 2: In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.
- Step 3: In another large bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and whisk until fully combined. The batter will be thick.
- Step 4: To make the cream cheese filling, beat the softened cream cheese on high speed for about 1 minute until smooth and lump-free. Scrape down the bowl sides.
- Step 5: Add the remaining egg, granulated sugar, and vanilla extract to the cream cheese and beat on medium-high speed until creamy and combined, about 1 minute.
- Step 6: Spread half of the pumpkin batter evenly into the prepared Bundt pan. Spread the entire cream cheese filling over the pumpkin layer, then top with the remaining pumpkin batter. Use a knife to gently swirl the layers.
- Step 7: Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean with a few moist crumbs. Because this cake is large and dense, it may take the full time or slightly longer depending on your oven.
- Step 8: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours. Then invert onto a cooling rack or serving plate.
- Step 9: Allow the cake to cool completely before drizzling with salted caramel sauce and sprinkling flaky sea salt, if desired. Serve and enjoy.
Tips & Variations
- Make sure your cream cheese is fully softened to avoid lumps in the filling.
- Use dark brown sugar for a richer, deeper flavor in the cake.
- Swirling the batter gently helps create a pretty marbled effect without mixing the layers too much.
- For a different twist, add chopped pecans to the batter or sprinkle them on top.
- If you don’t have all the spices listed, pumpkin pie spice blend can be used as a convenient substitute.
Storage
Store leftover cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for the best texture. Reheat individual slices gently in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sweeteners that can affect the taste and texture. Use plain pumpkin puree for the best results.
How do I prevent the Bundt cake from sticking to the pan?
Grease your Bundt pan generously with butter or nonstick spray, making sure to get into every crevice. You can also lightly dust it with flour after greasing to help release the cake smoothly.
PrintPumpkin Cream Cheese Bundt Cake Recipe
This Pumpkin Cream Cheese Bundt Cake is a moist, warmly spiced dessert perfect for fall gatherings. Featuring a rich pumpkin batter layered with a creamy, smooth cream cheese filling, this cake is beautifully swirled and finished with optional salted caramel sauce and flaky sea salt for an indulgent touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes plus 2 hours cooling
- Yield: 12 to 14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed light or dark brown sugar (preferably dark)
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 1 large egg, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon pure vanilla extract
Topping (Optional)
- Salted caramel sauce
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Generously grease a 10-inch Bundt pan thoroughly, even if it’s nonstick, to prevent the large, heavy cake from sticking.
- Make Dry Mixture: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined. Set aside.
- Make Wet Mixture: In another large bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until fully combined. The batter will be thick; set this aside.
- Prepare Cream Cheese Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on high speed until smooth and lump-free, about 1 minute. Scrape down the bowl. Next, add the egg, granulated sugar, and vanilla extract, and beat on medium-high speed until creamy and smooth, about 1 minute.
- Layer the Batter and Filling: Spread half of the pumpkin batter evenly into the prepared Bundt pan. Carefully spread all of the cream cheese filling on top. Then spread the remaining pumpkin batter over the cream cheese layer. Using a knife, gently swirl the layers together to create a marbled effect.
- Bake the Cake: Bake for 55–65 minutes, checking doneness by inserting a toothpick—when it comes out clean with just a few moist crumbs, it’s done. Due to the cake’s density, it may take the full time.
- Cool the Cake: Remove from oven and cool in the pan on a wire rack for 2 hours. Then invert the Bundt cake onto a cooling rack or serving plate and allow it to cool completely.
- Add Toppings and Serve: Once cooled, drizzle with salted caramel sauce and sprinkle with flaky sea salt if desired. Slice and serve.
- Storage: Cover leftover cake tightly and store at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
Notes
- Use pumpkin puree, not pumpkin pie filling, to ensure proper texture and flavor balance.
- Vegetable oil keeps the cake moist; avoid substituting with butter as it may alter texture.
- Allow cream cheese to soften completely for a smooth filling without lumps.
- Grease the Bundt pan very well; the cake is heavy and prone to sticking despite nonstick coatings.
- The swirling technique creates a beautiful marbled look but do it gently to maintain distinct layers.
- Room temperature eggs help the batter blend evenly.
- If you don’t have salted caramel sauce, you can serve the cake plain or with a simple glaze or powdered sugar.
- Storing the cake in the refrigerator is best after two days to keep it fresh longer.
Keywords: pumpkin cake, cream cheese filling, bundt cake, autumn dessert, spiced cake, fall baking
