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Pumpkin Cream Cheese Bundt Cake Recipe

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★★★★★

4.7 from 147 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool in Pan: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours.
  8. Unmold: After cooling, invert the Bundt cake onto a cooling rack or serving plate/cake stand.
  9. 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.
  10. 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

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