If you want a scrumptious pumpkin cream cheese bundt cake that makes you feel all warm and cozy, this recipe is just what you need. It’s a perfect treat for fall, filled with rich pumpkin flavor and spices that fill your home with delicious aromas.
This pumpkin cream cheese Bundt cake recipe addresses sticking issues, uneven baking, layering challenges, and lack of guidance for cooling, ingredient substitutions, and serving ideas.
I’ve had my share of baking mishaps, especially when trying to layer ingredients without them mixing too much. Thankfully, this recipe tackles common challenges, making those layers stand out beautifully rather than becoming a messy mix. It’s nice knowing I can whip this up on a busy weeknight and impress my friends.
What I love about this cake is how easy it is to make. In just about 25 minutes of prep and 60 minutes in the oven, you’ll have a lovely dessert ready to cool for a bit before serving.
If you love pumpkin desserts, you might want to check out my Gluten Free Apple Bundt Cake next!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the batter.
- The recipe contains cream cheese and milk, so it is unsuitable for dairy-free diets.
- The recipe includes eggs and cream cheese, making it not vegan friendly.
- This recipe does not meet keto or low-carb diets due to the sugar and flour content.
- The recipe is nut-free as it contains no nuts or nut-based ingredients.
Why You Will Love This Recipe
- Rich Texture You’ll love how the pumpkin cream cheese bundt cake is moist and tender, thanks to the pumpkin puree and a generous amount of oil. The combination guarantees a cake that’s perfectly soft and enjoyable with every slice.
- Warm Spice Profile The blend of cinnamon, ginger, and nutmeg brings in that cozy, autumnal flavor. As it bakes, your kitchen fills with the inviting aroma that just makes you want to cozy up and enjoy some hot cider.
- Creamy Center The cream cheese filling adds a delightful tanginess that complements the sweetness of the pumpkin batter. This layer provides a lovely contrast that elevates each bite to something truly special.
- Great for Making Ahead This bundt cake keeps well, making it an excellent option for preparing ahead of time. Just store it properly, and you’ll have a tasty treat ready whenever you want to share it with friends or family.
How to Make Pumpkin Cream Cheese Bundt Cake
- Prep Time: 25 minutes
- Cool Time: 2 hours
- Cook Time: 60 minutes
- Total Time: 4 hours, 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Pumpkin Cream Cheese Bundt Cake with a moist pumpkin batter and creamy filling. Perfect for fall gatherings!
Ingredients
- 2 3/4 cups (345 g) all-purpose flour, fresh and good quality
- 2 teaspoons baking soda, fresh
- 1/2 teaspoon salt
- 1 (15 ounce) can (425 g) 100% pure pumpkin puree, without additives
- 1 cup (220 g) packed light brown sugar
- 3/4 cup (150 g) granulated sugar (do not substitute brown sugar here)
- 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
- 1 teaspoon ground cinnamon, high-quality
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg, freshly ground if possible
- 1/4 teaspoon ground allspice
- 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
- Step 1: Set oven to 350°F (177°C) and allow it to warm completely to ensure even baking and proper rise.
- Step 2: Generously grease a 10-inch Bundt pan with cooking spray or oil. Even if labeled nonstick, grease very well to prevent sticking and ensure clean release.
- Step 3: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined. This distributes leavening and spices thoroughly.
- Step 4: In a separate bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract until smooth and combined.
- Step 5: Pour wet ingredients into dry ingredients. Whisk until completely combined; batter will be thick. Small lumps are acceptable. For smoother batter, whisk about 1 minute until lumps disappear.
- Step 6: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat softened cream cheese on high speed until no lumps remain, approximately 1 minute. Scrape bowl sides. Add 1 egg, 1 teaspoon vanilla extract, powdered sugar, and milk. Beat until smooth and creamy. If filling is too thick, add an additional tablespoon of milk to reach desired consistency.
- Step 7: Spread half of the pumpkin batter evenly in the prepared Bundt pan. Spread all of the cream cheese filling evenly over the batter layer. Carefully spread remaining pumpkin batter on top. Use a knife to gently swirl through the layers once to create marbled effect without overmixing.
- Step 8: Place pan in oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick in several spots; it should come out clean. Because Bundt cakes have uneven shapes, check multiple areas for even baking.
- Step 9: Allow cake to cool in the pan on a wire rack for 2 hours. This cooling period helps the cake set, preventing cracks and promoting easier release.
- Step 10: Carefully invert cake onto wire rack. Let cool completely before slicing and serving.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain moisture and flavor.
- Refrigeration: Place in airtight container in refrigerator for up to 7 days to keep cream cheese layer firm.
- Freezing: Wrap tightly in plastic wrap, place in freezer-safe container, freeze up to 3 months. Thaw at room temperature before serving.
- Ensure cream cheese is softened before beating to avoid lumps in the filling.
- For the best swirl effect, gently run a knife once through layered batter without overmixing.
- Do not skip thorough greasing of Bundt pan; this prevents sticking of the heavy cake.
- Check cake for doneness at 55 minutes by inserting toothpick in multiple spots to avoid undercooked centers.
- If batter has lumps, whisk an additional minute until smooth.
- If cream cheese filling is too thick, incorporate an extra tablespoon of milk to reach creamy consistency.
- If cake sticks to pan, ensure it has cooled a full 2 hours before inverting.
- Serve slices with whipped coconut cream or vanilla yogurt.
- Pair well with warm apple cider or freshly brewed chai tea.
- Use cake pieces to create autumn-inspired trifle by layering with spiced whipped cream and poached pears.
- Add a drizzle of maple syrup or a dusting of powdered sugar for extra presentation.
- Offer alongside candied pecans or cream cheese frosting as a topping.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Pumpkin puree: Go for 100% pure pumpkin without additives. It gives moisture and rich flavor, making the cake wonderfully fall-inspired.
- Granulated sugar: A good-quality granulated sugar is key for sweetness and structure. Don’t use brown sugar here; it alters the batter’s texture!
- Brown sugar: Light brown works well, adding depth and moisture. Its molasses content boosts flavor, so don’t skip it!
- Large eggs: Use two eggs at room temperature to ensure a smoother batter. They bind everything and help the cake rise beautifully.
- Vegetable oil: Opt for a neutral oil here. It keeps the cake moist but doesn’t interfere with the pumpkin’s flavor. Avoid olive oil; it can be overpowering.
- All-purpose flour: Use a good quality all-purpose flour for the right texture. Make sure it’s fresh for the best results!
- Baking soda: This is your leavening agent, making the cake fluffy. Using fresh baking soda matters for proper rising.
- Ground cinnamon: A staple for pumpkin flavors! Go for high-quality ground cinnamon; it adds that warm spice you crave.
- Ground nutmeg: Freshly ground is best if you can swing it. It complements the pumpkin with a lovely hint of earthiness.
- Vanilla extract: Use pure vanilla extract for the best flavor, imitation just doesn’t cut it. It rounds out the sweetness nicely.
- Cream cheese: Full-fat cream cheese offers a rich, tangy element for the icing. Make sure it’s softened to spread easily.
- Powdered sugar: Use this for a smooth cream cheese frosting. It mixes well without the grittiness of granulated sugar.
- Milk: A splash of milk in the frosting helps achieve a spreadable consistency. Whole milk works best; it adds creaminess!
Recipe Tips
- If you notice the batter is lumpy, whisk until smooth for about 1 minute before proceeding to baking.
- When the cream cheese filling is too thick, beat in an additional tablespoon of milk to achieve a creamy consistency before adding to the cake.
- If the cake sticks to the bundt pan, allow it to cool for at least 2 hours before inverting to help it release properly.
- For an evenly baked cake, check for doneness at 55 minutes by inserting a toothpick in multiple spots of the cake.
- If you want a beautiful swirl, gently run a knife through the batter only once before baking to create a marbled effect.
Serving Suggestions
Serve slices of pumpkin cream cheese bundt cake with a side of whipped coconut cream or vanilla yogurt. Pair with warm apple cider or a glass of freshly brewed chai tea.
Use to make autumn-inspired trifle by layering chunks of the cake with spiced whipped cream and poached pears. Add to a dessert buffet alongside mini cheesecakes or chocolate mousse cups.
Top with a drizzle of maple syrup or a sprinkle of powdered sugar for an extra touch. Serve with candied pecans or a dollop of cream cheese frosting if desired.
Recipe variations
- You can use canned pumpkin puree as stated in the recipe or substitute with homemade pumpkin puree measured at 1 ½ cups for freshness and consistency.
- Add 1 teaspoon of ground cardamom to the existing spice combination to introduce a subtle floral note that pairs well with cinnamon and nutmeg in the batter.
- Either vegetable oil or canola oil works well for moisture; if using avocado oil, keep the amount at 1 cup to maintain the cake’s texture.
- Scaling up to serve 18 requires increasing flour to 4 cups, sugars to 1 ½ cups brown and 1 ⅛ cups granulated, and eggs from 4 to 6 large for structure.
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How to Store?
To keep your pumpkin cream cheese bundt cake fresh and delicious, follow these storage tips:
Room Temperature: Place the cake in an airtight container at room temperature for up to 2 days to maintain moisture and flavor.
Refrigeration: Store the cake in an airtight container in the refrigerator for up to 7 days, ensuring the cream cheese layer stays firm.
Freezing: Wrap the cake tightly in plastic wrap, place in a freezer-safe container, freeze up to 3 months, thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Cream Cheese Bundt Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
