Pumpkin Cream Cheese Bundt Cake Recipe
Introduction
This Pumpkin Cream Cheese Bundt Cake is a moist, spiced dessert perfect for cozy fall gatherings. The rich cream cheese filling swirled through soft pumpkin batter makes every bite delightfully irresistible.
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 (dark preferred)
- 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, for drizzling (optional)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Step 1: Preheat your oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Even if it’s nonstick, extra greasing helps prevent sticking with this heavy cake.
- Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.
- Step 3: In another large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Step 4: Pour the wet ingredients into the dry ingredients and whisk until fully combined. The batter will be thick. Set aside.
- Step 5: Using a mixer, beat the cream cheese on high speed for about 1 minute until smooth and lump-free. Scrape the bowl, then add the remaining egg, granulated sugar, and vanilla extract. Beat on medium-high speed until creamy, about 1 minute.
- Step 6: Spread half of the pumpkin batter evenly into the prepared Bundt pan. Carefully spread all of the cream cheese filling over the pumpkin layer. Then spread the remaining pumpkin batter on top. Use a knife to gently swirl the layers together for a marbled effect.
- Step 7: Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean with just a few moist crumbs. Because this cake is large and heavy, 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 for about 2 hours in the pan on a wire rack. Then invert the Bundt cake 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, then slice and serve.
Tips & Variations
- For best results, use full-fat brick cream cheese that’s fully softened to avoid lumps in the filling.
- If you can’t find pumpkin puree, canned butternut squash puree is a good substitute.
- Adding a drizzle of salted caramel and a sprinkle of flaky sea salt balances the sweetness with a pleasant contrast.
- Use room temperature eggs for smoother batter and better rise.
Storage
Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving, bring refrigerated cake to room temperature for the best texture. Reheat individual slices gently in the microwave if desired, but avoid overheating to prevent dryness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree as pumpkin pie filling contains added sugar and spices that may alter the flavor and texture of the cake.
Do I need to grease the Bundt pan if it’s nonstick?
Yes, it’s important to generously grease even nonstick pans to ensure the heavy and dense Bundt cake releases easily without sticking.
PrintPumpkin Cream Cheese Bundt Cake Recipe
This Pumpkin Cream Cheese Bundt Cake is a moist, richly spiced fall dessert featuring a luscious cream cheese filling swirled inside a dense pumpkin batter. The cake is baked in a Bundt pan for a beautiful presentation and finished with an optional drizzle of salted caramel sauce and flaky sea salt, making it a perfect festive treat for autumn gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 to 16 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 (dark preferred)
- 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
Optional Topping
- 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 to prevent sticking, even if the pan is nonstick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set this mixture aside.
- Mix Wet Ingredients and Combine: In another large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until combined. Pour this wet mixture into the dry ingredients bowl and whisk until fully combined into a thick batter. Set aside.
- Prepare Cream Cheese Filling: Using a handheld or stand mixer with paddle or whisk attachment, beat the cream cheese on high speed until smooth and lump-free, about 1 minute. Scrape the sides of the bowl. Then add the egg, granulated sugar, and vanilla extract. Beat on medium-high speed until creamy and evenly combined, about 1 minute.
- Layer Batter and Filling: Spread half of the pumpkin batter evenly into the prepared Bundt pan. Then spread all of the cream cheese filling on top, followed by the remaining pumpkin batter. Use a knife to gently swirl the layers together for a marbled effect.
- Bake the Cake: Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean with just a few moist crumbs. The cake is large and dense, so baking time may vary; typically takes about 60 minutes.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours.
- Unmold: After cooling, invert the Bundt cake onto a cooling rack or serving plate/cake stand.
- Final Cooling and Serving: Allow the cake to cool completely before drizzling with optional salted caramel sauce and sprinkling with flaky sea salt. Serve and enjoy.
- Storage: Store leftover cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Use pumpkin puree, not pumpkin pie filling, to ensure correct texture and flavor.
- Vegetable oil keeps the cake moist, but you can substitute with a neutral oil if preferred.
- Make sure eggs and cream cheese are at room temperature for best mixing results.
- Even if your Bundt pan is labeled nonstick, greasing it generously will prevent sticking.
- For added flavor, consider topping with salted caramel sauce and flaky sea salt before serving.
- This cake is best enjoyed within a few days but can be frozen for longer storage.
Keywords: Pumpkin Bundt Cake, Cream Cheese Filling, Fall Dessert, Holiday Cake, Pumpkin Cake Recipe, Moist Pumpkin Cake
