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Pumpkin Cream Cheese Bundt Cake Recipe

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★★★★★

4.9 from 87 reviews

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.

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

  1. 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.
  2. 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.
  3. Make Wet Mixture: In another large bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until fully combined. The batter will be thick; set this aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add Toppings and Serve: Once cooled, drizzle with salted caramel sauce and sprinkle with flaky sea salt if desired. Slice and serve.
  10. 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

Find it online: https://flavorsbymaya.com/pumpkin-cream-cheese-bundt-cake-recipe/