Irresistible Pumpkin Cream Cheese Bundt Cake: Your Ultimate Fall Dessert

A symphony of flavors and textures awaits with this homemade pumpkin bundt cake, boasting a luscious cream cheese filling and finished with a delicate vanilla glaze. This Pumpkin Cream Cheese Bundt Cake isn’t just a dessert; it’s the quintessential treat for fall, perfect for cozy gatherings and festive celebrations alike.

Bundt cakes hold a special place in the world of baking, not just for their delightful flavors, but for their inherent elegance. They are truly one of my favorite desserts to create because they consistently emerge from the oven looking utterly stunning. There’s absolutely no need for intricate cake decorating skills; a simple dusting of powdered sugar or a quick pour of glaze is all it takes to transform a Bundt cake into an impressive centerpiece. This makes them a fantastic choice for bakers of all skill levels, ensuring a beautiful result every time without the stress.

Among the myriad of Bundt cake recipes, this Pumpkin Bundt Cake with its irresistible cream cheese swirl truly stands out. It’s a dessert that may just “take the cake” (pun absolutely intended!) because it marries the best of two beloved worlds: the comforting warmth of a pumpkin spice cake and the rich, tangy decadence of cheesecake. The result is a moist, tender pumpkin cake generously layered with a creamy, dreamy cream cheese filling, creating an unforgettable sensory experience.

Beyond its incredible taste and charming appearance, this pumpkin cream cheese bundt cake offers another fantastic advantage: it’s ideal for making ahead. Thanks to the delightful cream cheese layer, this cake is best served chilled. This means you can bake it a day or two in advance, allowing the flavors to meld and deepen beautifully in the refrigerator. In fact, many believe this cake tastes even better on the second day, making it the perfect stress-free dessert for dinner parties, holiday gatherings, or simply to enjoy throughout the week.

Why You’ll Fall in Love with This Pumpkin Cream Cheese Bundt Cake

This isn’t just another pumpkin cake recipe; it’s a culinary masterpiece that brings together the best elements of fall baking. Here’s why this Pumpkin Cream Cheese Bundt Cake is destined to become your new favorite:

• Double the Delight: You get the comforting spice of a classic pumpkin cake combined with the rich, creamy tang of a cheesecake swirl. It’s truly the best of both worlds in every bite.
• Effortlessly Elegant: Bundt pans do all the work, creating a stunning presentation without any fancy decorating skills. Just a simple glaze or a dusting of sugar is enough to make it look spectacular.
• Perfectly Moist Texture: The combination of pumpkin puree, oil, and brown sugar ensures an incredibly moist crumb that stays fresh for days. The cream cheese layer adds another dimension of lusciousness.
• Rich Autumnal Flavors: A carefully balanced blend of cinnamon, ginger, nutmeg, and cloves provides that quintessential warm, cozy pumpkin spice flavor that everyone craves during the fall season.
• Fantastic Make-Ahead Dessert: Since it’s best served chilled, this cake is perfect for preparing in advance, freeing up your time on the day of your event. The flavors only improve with a little time in the fridge!
• Simple Vanilla Glaze: An easy-to-make vanilla glaze adds a touch of sweetness and a beautiful finish, though the cake is delicious even without it.

Essential Recipe Ingredients for Your Perfect Pumpkin Bundt Cake

While the ingredient list for this delightful pumpkin spice bundt cake recipe might appear extensive at first glance, don’t be intimidated! Each component plays a vital role in achieving the cake’s exceptional flavor and texture, and I promise the process isn’t as difficult as it seems. Let’s explore the key ingredients and why they are so important:

• Cream Cheese: For that irresistible, velvety filling, always opt for brick-style cream cheese. Full-fat cream cheese is highly recommended here, as it provides the best flavor, richness, and structural integrity for the filling. Low-fat varieties might lead to a runnier filling. Ensure it’s softened to room temperature for a smooth, lump-free mixture.
• Sugar (Brown & Granulated): This recipe intelligently uses a blend of both brown sugar and granulated sugar for the pumpkin cake batter. Granulated sugar provides sweetness and contributes to the cake’s structure, while brown sugar is a game-changer. Its molasses content adds a deeper, more complex caramel-like flavor and, crucially, introduces extra moisture, resulting in a wonderfully tender crumb.
• Eggs: Eggs are essential for binding the ingredients, adding moisture, and contributing to the cake’s rise and overall structure. It’s critical that your eggs are at room temperature before incorporating them into the batter. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a lighter, airier cake texture.
• Vanilla Extract: Pure vanilla extract is a flavor enhancer, adding warmth and depth to both the cream cheese filling and the cake batter. Don’t skimp on good quality vanilla; it makes a noticeable difference.
• All-Purpose Flour: The foundation of our cake. The correct measurement of flour is paramount for the cake’s texture. Always be sure to “spoon and level” your flour – spoon the flour into your measuring cup until overflowing, then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to an excess amount and a dense, dry cake.
• Spices: This recipe calls for a specific blend of ground cinnamon, ginger, nutmeg, and cloves, which creates a rich, nuanced pumpkin spice profile that is superior to many pre-mixed pumpkin pie spice blends. While store-bought pumpkin pie spice works in a pinch, following the individual spice ratios listed in the recipe yields a more vibrant and authentic autumnal flavor. These spices are the heart of the pumpkin cake’s warmth and aroma.
• Baking Powder and Baking Soda: These are our leavening agents, working in tandem to give the cake its beautiful rise and light texture. Baking soda reacts with the acidic ingredients (like pumpkin puree and brown sugar), while baking powder provides additional lift, ensuring a well-aerated crumb.
• Salt: A small but mighty ingredient, salt doesn’t just add flavor; it balances out the sweetness of the batter and enhances all the other flavors, making the pumpkin and spice notes pop.
• Oil (Canola or Vegetable): Using oil instead of butter contributes to a wonderfully moist cake. Both canola oil and vegetable oil are neutral in flavor, allowing the pumpkin and spices to shine, and they keep the cake tender for longer.
• Pumpkin Puree: This is a crucial distinction! Make absolutely certain you are using 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin puree contains only pureed pumpkin (as the sole ingredient listed on the can), providing natural pumpkin flavor and moisture. Pumpkin pie filling, on the other hand, is pre-sweetened and spiced, and using it would throw off the flavor balance and sweetness of this specific recipe. Always double-check the label!

How to Masterfully Create Your Pumpkin Cream Cheese Bundt Cake

Crafting this incredible Pumpkin Cream Cheese Bundt Cake is a rewarding process, and I find it easiest to tackle the cream cheese filling first. This way, it’s ready to go once the cake batter is prepared, making the layering process seamless. Follow these steps for a perfect bake:

Preparing the Cream Cheese Filling

To begin your journey to a delectable dessert, start with the heart of this cake – the rich cream cheese filling. In a spacious mixing bowl, combine your softened brick-style cream cheese, granulated sugar, and pure vanilla extract. Using an electric mixer, beat these ingredients together on medium speed for about 1 to 2 minutes. Your goal is a perfectly smooth, lump-free mixture. Once creamy, add in the single large room-temperature egg. Mix on low speed just until it’s incorporated, being careful not to overmix. Overmixing the egg can introduce too much air, which might cause the filling to puff up excessively during baking. Don’t forget to scrape down the sides of the bowl with a spatula to ensure everything is thoroughly combined. Set this luscious mixture aside while you prepare the cake batter.

Crafting the Pumpkin Bundt Cake Batter

Now, let’s create the moist and fragrant pumpkin cake batter. This process involves two main stages: combining your dry ingredients and mixing your wet ingredients, then bringing them together.

1. Combine Dry Ingredients: In a large mixing bowl, whisk together your carefully measured all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, baking powder, baking soda, and salt. Whisking ensures these dry components are evenly distributed, which is crucial for a consistent rise and flavor throughout the cake. Set this bowl aside.
2. Combine Wet Ingredients: In a separate, equally large mixing bowl, whisk together the canola or vegetable oil, pumpkin puree, light brown sugar (packed), granulated sugar, room-temperature eggs, and pure vanilla extract. Whisk vigorously until all these wet ingredients are fully combined and the sugars have mostly dissolved. This creates a vibrant, smooth pumpkin base.
3. Bring Wet and Dry Together: Gently add your whisked dry ingredients into the wet ingredients bowl. Using a spatula or an electric mixer on low speed, mix the two together until they are just combined. The key here is to avoid overmixing. Overmixing flour develops the gluten too much, which can lead to a tough, dense cake. A few streaks of flour are perfectly fine; mix just until no dry pockets remain.

Assembling and Baking Your Bundt Cake

With both components ready, it’s time for assembly!

1. Prepare the Pan: First, ensure your 10-inch Bundt pan is thoroughly greased and floured. This is a critical step to prevent sticking and ensure your beautiful cake releases easily. A nonstick baking spray with flour or a thorough coating of butter and a dusting of flour works best.
2. Layer the Batter: Pour approximately half of your pumpkin cake batter evenly into the prepared Bundt pan. Then, carefully and gently spoon the cream cheese filling over the cake batter. Try to distribute it somewhat evenly, though a perfect circle isn’t necessary as it will swirl naturally. Finally, pour the remaining pumpkin cake batter on top of the cream cheese layer, gently spreading it to cover the filling.
3. Bake to Perfection: Place your filled Bundt pan into a preheated oven at 350°F (177°C) and bake for 60 to 70 minutes. Baking times can vary slightly depending on your oven, so start checking around the 60-minute mark. The cake is done when a toothpick inserted into the thickest part of the pumpkin cake (avoiding the cream cheese layer) comes out clean or with moist crumbs attached.
4. Cooling Process: Once baked, remove the cake from the oven and allow it to cool in the Bundt pan on a wire rack for 25 to 30 minutes. This cooling period is crucial for the cake to set and firm up before unmolding. After this time, carefully invert the Bundt cake onto the wire rack, lift the pan, and allow the cake to cool completely to room temperature before glazing. Attempting to glaze a warm cake will result in a runny, absorbed glaze.

The Optional Vanilla Glaze

Once your magnificent pumpkin bundt cake has cooled completely, you have the option to add a simple yet elegant vanilla glaze. This glaze is entirely optional, but it adds a lovely touch of extra sweetness and a beautiful sheen that complements the cake perfectly. To make it, whisk together powdered sugar, milk, and pure vanilla extract in a small bowl until smooth. Adjust the consistency as needed: if it’s too thick, add a tiny bit more milk; if it’s too thin, a spoonful more powdered sugar will do the trick. Drizzle or pour the glaze over the cooled cake and allow it to set for 10 to 15 minutes before slicing and serving. This final flourish will make your homemade pumpkin cream cheese bundt cake truly irresistible!

Frequently Asked Questions (FAQ’s) About Your Pumpkin Bundt Cake

How to Properly Store This Delicious Bundt Cake?

Absolutely! This cake freezes beautifully, making it perfect for preparing far in advance or saving leftovers. For best results, allow the cake to cool completely, then wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn. Store it in a large freezer bag or an airtight freezer-safe container. It will maintain its quality for up to 3 months. To thaw, simply transfer the wrapped cake to the refrigerator overnight. Once thawed, you can add the vanilla glaze just before serving.

What About Using Mini Bundt Pans for This Recipe?

While I haven’t personally tested this specific recipe using mini Bundt pans, it’s a wonderful idea for individual servings or gifting! Generally, when adapting recipes for smaller pans, the baking time needs to be significantly reduced. I would estimate that mini Bundt cakes would require baking for approximately 25 to 30 minutes. However, this can vary based on the exact size and depth of your mini pans. Keep a close eye on them; look for golden edges and test for doneness with a toothpick. Start checking around the 20-minute mark to avoid overbaking.

Can I Make This Cake Gluten-Free or Dairy-Free?

While this recipe is developed with standard ingredients, you can experiment with substitutions. For a gluten-free version, try using a 1:1 gluten-free all-purpose flour blend. Be aware that the texture might differ slightly. For dairy-free, you would need to use a dairy-free cream cheese alternative (ensure it’s brick-style and suitable for baking) and a dairy-free milk alternative for the glaze. I recommend choosing products specifically designed for baking for the best outcome.

My Cake Stuck to the Bundt Pan! What Went Wrong?

Bundt cakes can be notorious for sticking if the pan isn’t properly prepared. The most common culprits are insufficient greasing, not flouring after greasing, or trying to remove the cake from the pan too soon. Always grease every crevice of your pan thoroughly with butter or baking spray, then dust with flour, tapping out any excess. Allow the cake to cool in the pan for the recommended 25-30 minutes, but no longer, as it can sometimes stick if it cools completely in the pan.

More Decadent Pumpkin Desserts with Cream Cheese You’ll Love!

If you’re a fan of the delightful pairing of pumpkin and cream cheese, you’re in for a treat! This dynamic duo creates some of the most comforting and satisfying fall desserts. Here are a few more recipes to inspire your autumn baking adventures, all featuring that irresistible cream cheese element:

• Pumpkin Roll: A classic fall dessert, featuring a delicate spiced pumpkin cake rolled around a fluffy, sweet cream cheese frosting. It’s as visually impressive as it is delicious!
• Pumpkin Cupcakes with Cream Cheese Frosting: Perfectly portioned, moist pumpkin cupcakes crowned with a generous swirl of tangy, sweet cream cheese frosting. Ideal for parties or a delightful individual treat.
• Pumpkin Cheesecake: For the true cheesecake aficionado, this rich and creamy pumpkin cheesecake offers a smooth texture and deep pumpkin spice flavor, often nestled on a graham cracker crust.
• Pumpkin Cake with Cream Cheese Frosting: A traditional layer cake version, this recipe delivers a tender pumpkin cake frosted with a luscious cream cheese frosting, perfect for any celebration.
• Mini Pumpkin Cheesecakes: All the joy of a pumpkin cheesecake in a bite-sized format! These individual cheesecakes are easy to make, elegant, and perfectly satisfying.

Pumpkin Cream Cheese Bundt Cake

4.93 from 14 ratings

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Total Time: 1 hour hr 35 minutes mins

A homemade pumpkin bundt cake filled with cream cheese and topped with an easy vanilla glaze. This Pumpkin Cream Cheese Bundt Cake is a perfect dessert for fall, combining moist pumpkin spice cake with a tangy cream cheese swirl!

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Ingredients

Yields: 12 slices

For the Cream Cheese Filling:

• ▢ 1 (8-ounce) package brick-style cream cheese , softened to room temperature
• ▢ 1/4 cup (50 grams) granulated sugar
• ▢ 1 large egg , room temperature
• ▢ 1 teaspoon pure vanilla extract

For the Pumpkin Bundt Cake:

• ▢ 3 cups (375 grams) all-purpose flour , spooned and leveled
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground cloves
• ▢ 1 teaspoon baking powder
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 cup (240 ml) canola or vegetable oil
• ▢ 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• ▢ 1 cup (200 grams) light brown sugar packed
• ▢ 3/4 cup (150 grams) granulated sugar
• ▢ 4 large eggs , room temperature
• ▢ 2 teaspoons pure vanilla extract

For the Vanilla Glaze:

• ▢ 1 cup (120 grams) powdered sugar
• ▢ 1-2 tablespoons (15-30 ml) milk (use more as needed)
• ▢ 1/2 teaspoon pure vanilla extract

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Instructions

 

• Preheat your oven to 350°F (177°C). Prepare a 10-inch Bundt pan by thoroughly spraying it with nonstick cooking spray or greasing it with butter and dusting evenly with flour. Ensure every crevice is coated to prevent sticking. Set the prepared pan aside.

To make the Cream Cheese Filling:

• In a medium mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese, granulated sugar, and 1 teaspoon of vanilla extract for approximately 1 to 2 minutes, or until the mixture is completely smooth and free of lumps. Add in the large room-temperature egg and mix on low speed until just combined, being careful not to overmix. Stop to scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is incorporated. Set this creamy filling aside.

To make the Pumpkin Bundt Cake:

• In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, baking powder, baking soda, and salt until all dry ingredients are thoroughly combined and evenly distributed. Set this dry mixture aside.
• In a separate large mixing bowl, whisk together the canola or vegetable oil, pumpkin puree, packed light brown sugar, granulated sugar, room-temperature eggs, and 2 teaspoons of vanilla extract. Whisk until the mixture is smooth and all ingredients are fully combined. Then, gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand with a spatula until just combined. Avoid overmixing; a few streaks of flour are acceptable.
• Carefully pour half of the prepared pumpkin cake batter into the greased and floured Bundt pan, spreading it as evenly as possible. Then, gently spoon the cream cheese filling over this first layer of batter. Finally, pour the remaining pumpkin cake batter on top of the cream cheese layer and gently smooth it out with a spatula to cover the filling.
• Bake the cake in the preheated oven at 350°F (177°C) for 60 to 70 minutes. The cake is ready when a wooden skewer or toothpick inserted into the pumpkin cake portion (avoiding the cream cheese layer) comes out clean or with a few moist crumbs attached. Once baked, remove the Bundt pan from the oven and place it on a wire rack to cool for 25 to 30 minutes. After this initial cooling, carefully invert the cake onto the wire rack, lift the pan off, and allow the cake to cool completely to room temperature before proceeding with the glaze.

To make the Vanilla Glaze:

• In a small mixing bowl, combine the powdered sugar, 1/2 teaspoon of vanilla extract, and 1 to 2 tablespoons of milk. Whisk until the glaze is smooth and free of lumps. If the glaze appears too thick, add a tiny bit more milk, one teaspoon at a time, until you reach your desired drizzling consistency. If it’s too thin, gradually add a little more powdered sugar. Drizzle or pour the glaze evenly over the completely cooled pumpkin bundt cake. Allow the glaze to set for 10 to 15 minutes before slicing and serving.

Notes

Storage: For optimal freshness and safety, store this pumpkin cream cheese bundt cake in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, making it an excellent dessert to prepare ahead of time for any fall gathering.

Freezing Instructions: This cake is highly freezer-friendly! Once the cake has completely cooled, wrap it tightly first with plastic wrap, then with a layer of aluminum foil to prevent freezer burn. Store it in a large freezer bag or an appropriate freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw the cake overnight in the refrigerator. Apply the vanilla glaze just before serving for the best presentation.

Pumpkin Selection: It is absolutely essential to use 100% pure pumpkin puree for this recipe, not pumpkin pie filling. Always check the ingredient list on the back of the can; pumpkin puree will list only “pumpkin” as its sole ingredient. Using pie filling will alter the flavor, sweetness, and consistency of your cake due to its added sugars and spices.

Eggs Temperature: Room temperature eggs are crucial for creating a smooth, cohesive batter and a lighter cake texture. If you forget to take your eggs out in advance, a quick trick is to place them in a bowl of warm (not hot) water for 5 to 10 minutes before use.

Cuisine: American

Course: Dessert

Author: Danielle

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