This cake has everything you want in a comforting autumn dessert—fluffy pumpkin cake, rich cream cheese filling, and an eye-catching Bundt shape. It’s moist without being dense, sweet without being overpowering, and full of cozy fall spices. Best of all, it keeps well and tastes even better the next day. It’s ideal for serving at Thanksgiving, potlucks, or any occasion that calls for a show-stopping dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Granulated sugar
Brown sugar
Eggs
Canned pumpkin puree
Vegetable oil
Vanilla extract
For the cream cheese filling:
Cream cheese
Granulated sugar
Egg
Vanilla extract
Optional glaze or topping:
Powdered sugar
Milk or cream
Vanilla extract
Chopped pecans or walnuts
Directions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly.
Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mix wet ingredients: In another bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla. Mix until smooth and well blended.
Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
Prepare the cream cheese filling: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Assemble the cake: Pour about half of the pumpkin batter into the prepared Bundt pan. Spoon the cream cheese filling evenly over the batter, avoiding the edges. Top with the remaining pumpkin batter and smooth the top.
Bake: Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean. If the top browns too quickly, tent with foil in the last 15 minutes.
Cool: Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
Glaze (optional): Once cool, drizzle with a simple powdered sugar glaze or dust with powdered sugar. Garnish with nuts if desired.
Servings and timing
Servings: 12–14 slices Prep time: 20 minutes Bake time: 55–65 minutes Cool time: 1 hour Total time: Approximately 2 hours
Variations
Add-ins: Fold chopped pecans, walnuts, or chocolate chips into the pumpkin batter for extra texture and flavor.
Maple Cream Cheese Filling: Replace vanilla with maple extract and add a tablespoon of maple syrup for a fall twist.
Cranberry Pumpkin Cake: Mix dried cranberries into the batter for a tart, fruity contrast.
Spice Level: Adjust the spice quantities to suit your taste—add more cinnamon or try pumpkin pie spice for convenience.
Mini Bundts: Use mini Bundt pans for individual servings. Adjust baking time accordingly (25–30 minutes).
Storage/Reheating
Store leftover cake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 15–20 minutes before serving for best flavor and texture. To freeze, wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-cooked and pureed until smooth. Use the same amount as canned pumpkin puree.
Why did my cream cheese filling sink?
If the filling is too close to the bottom or sides, it may sink or leak. Try to keep it centered within the batter and avoid touching the edges of the pan.
Can I make this ahead of time?
Absolutely. The cake can be made a day or two ahead and stored in the refrigerator. The flavors often deepen and improve overnight.
How do I keep the Bundt cake from sticking to the pan?
Grease the pan very well with butter or nonstick spray, then dust it with flour. Pay special attention to all the grooves of the Bundt pan.
Can I add a glaze or frosting?
Yes, a simple vanilla glaze or a drizzle of cream cheese frosting works beautifully. You can also just dust with powdered sugar for a lighter touch.
Is this cake overly sweet?
No, the balance between the mildly sweet pumpkin cake and the tangy cream cheese filling keeps it from being overly sweet.
Can I use low-fat cream cheese?
For best texture and flavor, full-fat cream cheese is recommended. Low-fat versions can be used but may be less rich and creamy.
How can I tell when the cake is done?
Insert a toothpick into the cake part (not the filling). If it comes out clean or with just a few crumbs, it’s done. The top should also spring back lightly when touched.
Can I bake this in a regular cake pan?
You can bake it in two loaf pans or a 9×13-inch pan, but adjust the baking time and check for doneness earlier.
What should I serve with this cake?
This cake pairs wonderfully with coffee, chai, or a scoop of vanilla ice cream for dessert.
Conclusion
Pumpkin Cream Cheese Bundt Cake is a cozy, crowd-pleasing dessert that looks impressive but is easy to make. With its moist pumpkin crumb and luscious cream cheese center, it’s a seasonal favorite you’ll want to make again and again. Whether you’re entertaining or baking just because, this cake is sure to become a staple in your fall recipe collection.
Pumpkin Cream Cheese Bundt Cake is a moist and flavorful fall dessert featuring spiced pumpkin cake with a rich cream cheese filling, all baked into a beautiful Bundt shape.
Author:Catherine
Prep Time:20 minutes
Cook Time:55–65 minutes
Total Time:2 hours
Yield:12–14 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 (15 oz) can pumpkin puree
1 cup vegetable oil
2 teaspoons vanilla extract
Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Optional Glaze:
1 cup powdered sugar
1–2 tablespoons milk or cream
1/4 teaspoon vanilla extract
Chopped pecans or walnuts (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth to make the filling.
Pour half of the pumpkin batter into the prepared Bundt pan. Spoon the cream cheese filling evenly over the batter, keeping it away from the edges. Top with the remaining pumpkin batter and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the cake part (not the filling) comes out clean. Tent with foil if browning too quickly.
Let the cake cool in the pan for 15–20 minutes. Then invert onto a wire rack to cool completely.
Optional: Mix powdered sugar, milk/cream, and vanilla to make a glaze. Drizzle over the cooled cake and top with chopped nuts if desired.
Notes
Ensure the cream cheese filling stays away from the edges to prevent sinking or leaking.For best results, use full-fat cream cheese.Let the cake cool completely before glazing or slicing.This cake tastes even better the next day after chilling.
