Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake is a moist, spiced pumpkin cake filled with a creamy, sweet cream cheese center. It’s like having pumpkin pie and cheesecake all in one delicious dessert! This beautiful bundt cake is made with cozy fall spices like cinnamon, nutmeg, and cloves, making it smell and taste just like autumn. The soft pumpkin cake and smooth cream cheese filling create a perfect balance of sweetness and creaminess that melts in your mouth with every bite.

Bundt cakes are famous for their ring shape, and this one is extra special because when you slice it, you’ll find a pretty swirl of cream cheese hiding inside! It’s great for family gatherings, fall parties, or even as a Thanksgiving dessert. The best part? It looks fancy but is actually simple to make.

You Should Try the Pumpkin Cream Cheese Bundt Cake

If you love pumpkin desserts, this cake is a must-try! It’s super moist, flavorful, and impressive enough to make you feel like a professional baker. Plus, the cream cheese layer adds a rich surprise that makes everyone smile when they take their first bite.

This recipe is also fun to bake with kids. They can help mix the batter, pour layers into the pan, or sprinkle powdered sugar on top when it’s done. The smell that fills the kitchen while baking is incredible warm pumpkin spice and sweet vanilla together! Whether you’re making it for breakfast, dessert, or a fall celebration, this Pumpkin Cream Cheese Bundt Cake will definitely become one of your favorite seasonal recipes.

Ingredients for Pumpkin Cream Cheese Bundt Cake

Here’s everything you’ll need to make this Pumpkin Cream Cheese Bundt Cake

For the Pumpkin Cake Batter

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup canned pumpkin puree not pumpkin pie filling
• ½ cup vegetable oil
• ¼ cup milk
• 3 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 8 oz 1 block cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Optional Glaze or Topping

• ½ cup powdered sugar
• 1–2 tablespoons milk for glaze consistency
• A sprinkle of cinnamon or chopped nuts for decoration

How to Make Pumpkin Cream Cheese Bundt Cake

Step One

The first thing you need to do: Preheat and prepare the oven. Heat the oven to 175°C (350°F). Grease and lightly dust your Bundt pan with flour to ensure easy release after baking.

Step Two

Now, mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. This ensures all the dry ingredients are evenly mixed and prevents clumping.

Step Three

Then mix the wet ingredients. In another bowl, whisk together the pumpkin puree, oil, milk, eggs, sugar, and vanilla extract until smooth and creamy. The mixture should be bright orange and thick. Mix the wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, stirring until fully combined. Be careful not to overmix this keeps the cake soft and fluffy.

Step Four

Prepare the cream cheese filling. In a small bowl, whisk together the softened cream cheese, sugar, eggs, and vanilla until smooth and creamy. This delicious surprise will be in the middle of your cake!

Step Five

Now, prepare the cake. Pour half of the pumpkin mixture into the Bundt pan and smooth it out. Gently spoon the cream cheese mixture over it, keeping it away from the edges of the pan so it stays hidden inside. Then pour the remaining pumpkin mixture over the filling and smooth it out again.

Step Six

Now, it’s time to bake the cake. Bake in the preheated oven for 50-60 minutes, or until a toothpick not the filling inserted into the cake comes out clean. The top should be golden brown and slightly springy.

Step Seven

Finally, cool the cake and frost it. Let it cool in the pan for about 15 minutes, then carefully invert it onto a wire rack. Once completely cool, drizzle with optional frosting or dust with powdered sugar.

Kitchen Equipment Needed :

To make these Pumpkin Cream Cheese Bundt Cake, you’ll need:

• Bundt cake pan 10-inch
• Two mixing bowls one for batter, one for filling
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Toothpick or skewer for testing doneness
• Wire rack for cooling

Tips for the Perfect Pumpkin Cream Cheese Bundt Cake

Don’t overmix the batter it keeps your cake light and moist.

Drizzle with a cream cheese glaze for a bakery style finish.

Tap the bundt pan gently before baking to release air bubbles.

Let the cake cool completely before slicing to keep the filling intact.

Serving Suggestion

I like to enjoy this cake with hot drinks, so I like to serve it to my family with hot cocoa or warm tea. Sometimes I like to serve it with cold drinks such as fruit juice or lemonade, especially in hot weather.

Frequently Asked Question

Can I freeze Pumpkin Cream Cheese Bundt Cake ?

Absolutely. Wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I add nuts to the batter ?

Yes, you can mix in about ½ cup of chopped pecans or walnuts for added crunch and flavor.

Can I use melted butter instead of oil ?

You can, but the texture will be slightly denser. Oil makes the cake softer and more moist.

How can I make the cake more flavorful ?

Add a teaspoon of orange zest or a tablespoon of maple syrup to the batter for a bright, sweet touch.

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