Description
Delicious Pumpkin Cream Cheese Bundt Cake with a moist pumpkin batter and creamy filling. Perfect for fall gatherings!
Ingredients
Scale
- 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