If you have a soft spot for cozy fall flavors and irresistible creamy textures, then this Pumpkin Cream Cheese Bundt Cake Recipe is about to become your new obsession. It combines the rich warmth of fragrant pumpkin spices with a luscious, tangy cream cheese swirl all baked into a stunning Bundt cake shape. Perfect for holiday gatherings, afternoon tea, or just a weekend treat, this cake delivers moist, tender bites that melt in your mouth and fill your kitchen with the most comforting aroma. Trust me, once you try this Pumpkin Cream Cheese Bundt Cake Recipe, it will quickly climb to the top of your go-to dessert list.
Ingredients You’ll Need
This Pumpkin Cream Cheese Bundt Cake Recipe is delightfully simple because every ingredient plays a key role in building its luscious flavor and texture. From the fresh spices that bring autumn magic to the creamy filling that adds a sophisticated layer of indulgence, these ingredients work in perfect harmony.
- 2 3/4 cups all-purpose flour: The foundation of your cake that provides structure and softness when fresh and good quality.
- 2 teaspoons baking soda: Your rising agent to make the cake airy, so make sure it’s fresh for the best lift.
- 1/2 teaspoon salt: Enhances all the flavors beautifully and balances the sweetness.
- 1 (15 ounce) can pumpkin puree: 100% pure goodness with no additives, giving the cake its moist texture and natural pumpkin flavor.
- 1 cup packed light brown sugar: Adds deep molasses notes and moisture, perfectly complementing the pumpkin.
- 3/4 cup granulated sugar: Provides sweetness and helps create a tender crumb.
- 1 cup vegetable oil: A neutral-flavored oil that keeps the cake unbelievably moist without overpowering the other flavors.
- 4 large eggs: Adds richness and helps bind the ingredients; room temperature eggs blend more easily.
- 1 teaspoon pure vanilla extract: Brings warmth and enhances every other note in the cake.
- 1 teaspoon ground cinnamon: The star spice that gives this cake its signature fall character.
- 1/2 teaspoon ground ginger: Adds a gentle peppery zest that brightens the spices.
- 1/4 teaspoon ground cloves: Offers a subtle, aromatic depth to the blend.
- 1/4 teaspoon ground nutmeg: Freshly ground if possible, for the best fragrance and flavor punch.
- 1/4 teaspoon ground allspice: Rounds out the spice profile with its complex warmth.
- 12 ounces full-fat cream cheese: Softened to create that dreamy, creamy layer everyone adores.
- 1 large egg: For the cream cheese filling, making it silky and smooth.
- 1 teaspoon vanilla extract (for filling): Keeps the cream cheese layer sweet and aromatic.
- 1/2 cup powdered sugar: Adds sweetness and silky texture to the filling.
- 1 tablespoon milk: Preferably whole milk, to adjust the filling’s consistency perfectly.
How to Make Pumpkin Cream Cheese Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by setting your oven to 350°F (177°C), making sure it’s fully preheated so your Bundt cake bakes evenly and rises perfectly. While the oven warms, generously grease a 10-inch Bundt pan with cooking spray or oil. Even if your pan says nonstick, don’t skimp on this step — it ensures a clean release every time, preserving the beautiful shape of your cake.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, salt, and all the warm spices — cinnamon, ginger, cloves, nutmeg, and allspice. This step evenly distributes your leavening agents and spices, giving every bite a consistent, cozy flavor that this Pumpkin Cream Cheese Bundt Cake Recipe is known for.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the pumpkin puree with both sugars, vegetable oil, 3 of the eggs, and the vanilla extract until you have a smooth, uniform mixture. The blend of light brown sugar with granulated sugar creates a moist, tender crumb with just the right amount of sweetness.
Step 4: Combine Wet and Dry
Now, pour the wet mixture into the bowl with your dry ingredients. Whisk just until combined — the batter will be thick and slightly lumpy, which is perfectly fine. If you prefer a smoother batter, whisk for about a minute more, but don’t overmix or you’ll lose some of the cake’s lovely texture.
Step 5: Prepare the Cream Cheese Filling
Using a handheld or stand mixer, beat the softened cream cheese on high speed until it’s completely smooth with no lumps. Then add in the remaining egg, vanilla extract, powdered sugar, and milk. Beat again until the filling is creamy and luscious. If it feels too thick, add a little more milk to achieve that silky texture.
Step 6: Layer and Swirl
Spread half of your pumpkin batter evenly into the bottom of the Bundt pan. Then, carefully spread all the cream cheese filling over that layer, followed by the remaining pumpkin batter on top. Use a butter knife to gently swirl the layers once — this swirl creates the signature marbled effect without overmixing, so handle it with care!
Step 7: Bake and Cool
Bake your cake for 55 to 65 minutes, checking doneness by inserting a toothpick into several places. When it comes out clean, your cake is ready. Bundt pans can bake unevenly due to their intricate shape, so be sure to check multiple spots for doneness. Once out of the oven, let the cake cool in the pan for 2 hours on a wire rack to allow it to set and reduce cracking and sticking.
Step 8: Unmold and Chill
After the cooling period, carefully invert the cake onto a wire rack to release it from the pan. Allow the cake to cool completely before slicing to enjoy the full creamy, spiced experience.
How to Serve Pumpkin Cream Cheese Bundt Cake Recipe
Garnishes
One of the best parts about serving this Pumpkin Cream Cheese Bundt Cake Recipe is how beautifully it pairs with simple garnishes. A light dusting of powdered sugar adds a snowy elegance, while a drizzle of warm caramel sauce can take the flavor to the next level. Toasted pecans or a sprinkle of chopped walnuts add a delightful crunch that complements the creamy filling.
Side Dishes
This cake stands wonderfully on its own but also pairs amazingly with warm beverages like spiced chai tea, freshly brewed coffee, or a glass of cold milk. For a more indulgent twist, serve alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to elevate the homemade sophistication.
Creative Ways to Present
If you’re looking to impress at a special occasion, try slicing the cake into thick wedges and serving it on pretty dessert plates garnished with cinnamon sticks or fresh cranberries for a pop of color. You could also cut bite-sized squares as part of a dessert platter featuring seasonal fruits and nuts — it’s a guaranteed crowd-pleaser that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Once your cake has completely cooled, store any leftovers in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration is best to preserve the cream cheese filling and maintain freshness for up to 5 days.
Freezing
This Pumpkin Cream Cheese Bundt Cake Recipe also freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge to keep the integrity of the creamy layers intact.
Reheating
If serving chilled, the cake is perfect just as is. For a warm slice, gently reheat a piece in the microwave for 10 to 15 seconds, but don’t overdo it as the cream cheese layer can melt and lose its structure. Warmed slightly, it’s heavenly with the spices coming alive even more!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If using fresh pumpkin, roast and puree it first, making sure it’s smooth and not watery. You may need to adjust the moisture slightly, but it will give your Pumpkin Cream Cheese Bundt Cake Recipe a bright, fresh flavor that’s delightful.
Do I need to use all the spices listed in the recipe?
The combination of spices in this recipe creates that perfect balance of warmth and depth. While you can adjust to your liking, reducing or omitting some spices will change the classic flavor that makes this Pumpkin Cream Cheese Bundt Cake Recipe so special.
What if my cream cheese filling is too runny?
If your filling feels too thin, add a little more powdered sugar to help thicken it up. Alternatively, chill it briefly before spreading in the cake layers to ensure it holds its shape during baking.
How do I know when the Bundt cake is fully baked?
Use a toothpick or cake tester inserted into the thickest part of the cake in multiple spots. It should come out clean or with just a few moist crumbs attached, but no wet batter. Keep in mind the uneven shape means checking various areas is important.
Can I make this cake gluten-free?
You can substitute the flour with a gluten-free all-purpose blend, but results may vary in texture. Make sure to use a blend that includes xanthan gum or another binder to replicate the structure needed for this Pumpkin Cream Cheese Bundt Cake Recipe.
Final Thoughts
I can’t recommend this Pumpkin Cream Cheese Bundt Cake Recipe enough if you crave a dessert that feels both familiar and indulgent. It’s straightforward to make, filled with cozy autumn spices, and features that irresistible creamy surprise inside. Whether for a holiday celebration or a simple weekend treat, it will bring warmth and joy to your table. Go ahead, bake it, share it, and savor every bite of this delightful Bundt cake!
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Pumpkin Cream Cheese Bundt Cake Recipe
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Cream Cheese Bundt Cake is a moist and flavorful autumn treat combining spiced pumpkin batter with a rich, creamy cream cheese layer. Perfectly marbled and baked to golden perfection, it offers a delicious balance of warm spices and sweet creaminess that is ideal for seasonal gatherings or cozy desserts.
Ingredients
Dry Ingredients
- 2 3/4 cups (345 g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Wet Ingredients
- 1 (15 ounce) can (425 g) 100% pure pumpkin puree
- 1 cup (220 g) packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 1 cup (240 ml) vegetable oil, neutral flavor
- 4 large eggs, room temperature (3 for cake batter, 1 for cream cheese layer)
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 12 ounces (340 g) full-fat block cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) powdered sugar
- 1 tablespoon milk, preferably whole
Instructions
- Preheat Oven: Set the oven to 350°F (177°C) and allow it to warm completely to ensure even baking and proper rise of the cake.
- Prepare Pan: Generously grease a 10-inch Bundt pan with cooking spray or oil to prevent sticking and ensure the cake releases cleanly after baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined to distribute the leavening agents and spices thoroughly.
- Mix Wet Ingredients: In a separate bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, 3 eggs, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
- Combine Batters: Pour the wet ingredients into the dry ingredients and whisk together until fully combined. The batter will be thick with small lumps; whisk about 1 minute if you prefer a smoother batter.
- Prepare Cream Cheese Filling: Using a mixer, beat softened cream cheese on high speed for about 1 minute until smooth. Add 1 egg, 1 teaspoon vanilla extract, powdered sugar, and milk. Beat until creamy and smooth, adding an additional tablespoon of milk if necessary.
- Layer Batter and Filling: Spread half of the pumpkin batter evenly in the prepared Bundt pan, then spread the cream cheese filling over it. Finally, spread the remaining pumpkin batter on top. Use a knife to gently swirl the layers once for a marbled effect without overmixing.
- Bake: Place the Bundt pan into the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick in several places; it should come out clean. Since Bundt pans have uneven shapes, test multiple spots.
- Cool in Pan: Allow the cake to cool in the pan on a wire rack for 2 hours to help the cake set and prevent cracks when removing.
- Invert and Serve: Carefully invert the cake onto a wire rack and let it cool completely before slicing and serving to enjoy the full flavor and texture.
Notes
- Use fresh spices for the best flavor impact in your pumpkin spice blend.
- Grease the Bundt pan very well, even if it claims to be nonstick, to avoid sticking and tearing of the cake.
- Allow all ingredients like eggs and cream cheese to come to room temperature for easier mixing.
- Check the cake in multiple spots when testing for doneness due to the uneven shape of the Bundt pan.
- If the cream cheese filling is too thick, add an extra tablespoon of milk to make it easier to spread.
- Let the cake cool fully before slicing to maintain its shape and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
