If cozy autumn gatherings had a dessert centerpiece, it would have to be this Pumpkin Cream Cheese Bundt Cake. Imagine the inviting warmth of spiced pumpkin cake paired with a dreamy ribbon of tangy cream cheese gently swirling through every slice. It’s gorgeously moist, beautifully aromatic, and finishes with the prettiest drizzle—all the flavors of fall in one swoon-worthy bite! Whether you’re making it for a holiday table or just a midweek treat, this Bundt cake will make you the star baker in your circle.
Ingredients You’ll Need
The magic of Pumpkin Cream Cheese Bundt Cake is all in the ingredients—each one plays a starring role in bringing color, texture, and an unmistakable depth of flavor. With a combination of pantry staples and a few special touches, you’ll find this recipe both easy and immensely rewarding to make.
- All-purpose flour: The cake’s sturdy yet tender base comes from dependable all-purpose flour—no substitutions needed for a perfect crumb.
- Baking soda and baking powder: These leaveners work together for the perfect lift, resulting in a cake that’s never dense or heavy.
- Salt: Just a touch balances sweetness and wakes up all the spices.
- Ground cinnamon, ginger, nutmeg, cloves: This cozy quartet brings unmistakable pumpkin spice magic—don’t skimp!
- Granulated sugar and light brown sugar: The combo of white and brown sugar adds sweetness and a subtle caramel-like depth that pairs perfectly with pumpkin.
- Vegetable oil: Oil keeps the cake incredibly moist, so every bite melts in your mouth, even days later.
- Eggs: Essential for structure, richness, and that gorgeous golden hue.
- Pumpkin purée: The heart of the cake! Use canned pumpkin puree (not pumpkin pie filling) for consistent flavor and texture.
- Vanilla extract: Adds warmth and rounds out all the flavors beautifully.
- Cream cheese: For the filling, go with full-fat, softened cream cheese for rich, tangy ribbons running through every slice.
- Powdered sugar, milk, and vanilla extract (for glaze): A quick, simple glaze takes the finished cake from delicious to absolutely spectacular—optional, but such a lovely touch!
How to Make Pumpkin Cream Cheese Bundt Cake
Step 1: Prep Your Pan and Oven
Getting off on the right foot is key! First, preheat your oven to 350°F (177°C) and generously coat your 10- or 12-cup Bundt pan with baking spray or a thin layer of oil and flour. This ensures your gorgeous Pumpkin Cream Cheese Bundt Cake releases cleanly after baking. No sticky disasters allowed!
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This aromatic blend is the backbone of the cake—make sure it’s evenly mixed, so you get a perfect bite every time.
Step 3: Mix the Wet Ingredients
In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin purée, and vanilla extract. Whisk until smooth and luscious! You’re looking for a glossy, well-blended mixture—this is what gives your Pumpkin Cream Cheese Bundt Cake its signature moisture and rich flavor.
Step 4: Combine Wet and Dry Mixtures
Gently add your dry ingredients to the wet bowl and mix just until combined. Don’t overmix—just stir until the last streak of flour disappears for that classic, tender crumb.
Step 5: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until silky-smooth and creamy. This thick, luscious filling is what makes every slice feel extra special.
Step 6: Layer the Batter and Filling
Pour half of your pumpkin batter into the prepared Bundt pan and smooth it out. Carefully spoon the cream cheese filling evenly over the batter, keeping it away from the pan edges to avoid leaks. Top with the remaining pumpkin batter and gently smooth the surface. Now your Pumpkin Cream Cheese Bundt Cake is ready for the oven!
Step 7: Bake to Perfection
Slide the pan into your preheated oven and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted into the cake (not the filling) emerges clean. The kitchen will smell like the best bakery in town! Let the cake cool in the pan for 15 minutes, then gently turn it out onto a wire rack to cool completely.
Step 8: Glaze (Optional, but Highly Recommended!)
Once your cake is completely cool, whisk together powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle generously over the top—the swoops and drips make every slice as pretty as it is delicious.
How to Serve Pumpkin Cream Cheese Bundt Cake
Garnishes
This cake looks stunning on its own, but a few special touches go a long way! Try finishing with a sprinkle of cinnamon, chopped toasted pecans, or a light dusting of powdered sugar. If you want to play up the autumn theme, a scattering of candied pumpkin seeds adds even more crunch and visual appeal.
Side Dishes
For a memorable dessert course, pair your Pumpkin Cream Cheese Bundt Cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re serving it as a brunch treat, a mug of hot spiced chai or a maple latte on the side is pure bliss.
Creative Ways to Present
Bundt cakes have a dramatic, festive look—display yours on a pretty cake stand for maximum impact. You can slice in advance and fan the pieces on a platter, or serve whole and let guests admire your handiwork before the big reveal. Mini Bundt pans also make adorable personal-sized cakes for parties or gift-giving!
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Cream Cheese Bundt Cake stays moist and delicious for days! Simply cover the cooled cake tightly with plastic wrap or place it in an airtight container, and store in the fridge for up to five days. The flavors actually deepen and improve if you let it rest overnight—so don’t hesitate to plan ahead.
Freezing
Bundt cakes freeze beautifully. To freeze, allow the cake to cool completely, skip the glaze, and wrap it tightly in a couple layers of plastic wrap plus a layer of foil. Freeze for up to three months. When you’re ready to indulge, thaw overnight in the fridge and glaze just before serving for the freshest results.
Reheating
If you like your cake a bit warm, simply enjoy a slice at room temperature or give it a quick 10-15 second spin in the microwave. The cream cheese center becomes extra soft and inviting—not to mention the way the spices bloom when heated!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! If you have homemade pumpkin puree, go for it—just make sure it’s thick (not watery) for the best texture. Canned pumpkin is more consistent, but homemade gives a lovely, fresh depth of flavor.
Do I need to add the glaze, or is it good without?
The cake is delicious with or without the glaze! The glaze adds a bit of extra sweetness and a beautiful finish, but the Pumpkin Cream Cheese Bundt Cake stands out on its own thanks to the creamy filling and tender crumb.
Why do I need to avoid spreading the cream cheese filling to the edge?
Keeping the filling away from the pan edges prevents it from baking into the surface, which keeps your cake beautifully layered and ensures easy removal from the Bundt pan.
How can I tell when the cake is done baking?
Insert a toothpick or skewer into the pumpkin cake (avoiding the filling). If it comes out clean or with just a few crumbs, you’re good! But if it’s wet, give it a few more minutes and check again.
Can I make this Pumpkin Cream Cheese Bundt Cake gluten-free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free baking blend. Just check for doneness a bit early, as gluten-free cakes can sometimes bake faster or have a slightly different texture.
Final Thoughts
There’s just something magical about the way Pumpkin Cream Cheese Bundt Cake brings people together—each slice is a hug on a plate. I can’t wait for you to try it and make it your own favorite family tradition. Happy baking and even happier sharing!
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Pumpkin Cream Cheese Bundt Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect fall treat with this Pumpkin Cream Cheese Bundt Cake. A moist and flavorful pumpkin cake with a ribbon of sweet cream cheese filling, all topped with a delicious glaze.
Ingredients
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin purée
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
For the pumpkin cake:
For the cream cheese filling:
Optional glaze:
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour a 10- or 12-cup Bundt pan.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk the sugars, oil, eggs, pumpkin, and vanilla until smooth. Combine the wet and dry ingredients.
- For the cream cheese filling, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the pumpkin batter into the pan. Add cream cheese mixture, then top with remaining batter.
- Bake for 55–65 minutes. Cool, then glaze if desired.
Notes
- This cake tastes even better the next day as the flavors meld together.
- Store covered in the fridge for up to 5 days. Bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 280 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
