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
Scale
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
