Pumpkin Bundt Cake with Cream Cheese Filling
This Pumpkin Bundt Cake with Cream Cheese Filling is the perfect dessert for fall! Moist pumpkin cake full of cozy spices is layered with a creamy cheesecake filling to create a stunning dessert that is both beautiful and delicious.
Pumpkin Cream Cheese Cake
If there’s one thing I love adding to my pumpkin desserts, it’s cream cheese. They taste so good together! I’ve made all sorts of treats like:
- Pumpkin Cream Cheese Muffins
- A Pumpkin Roll with cream cheese frosting.
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Cream Cheese Brownies
- And Pumpkin Swirl Cheesecake Bars to name a few.
So naturally, I had to make a pumpkin cream cheese cake.
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Pumpkin Cream Cheese Bundt Cake
Instead of just throwing some cream cheese frosting on top of a pumpkin bundt cake, I wanted the cream cheese inside of the cake like my cream cheese pumpkin bread.
The hidden cream cheese layer creates a stunning surprise once the bundt cake is cut into, as well as adds the creamy taste of cheesecake inside of the cake.
This velvety pumpkin cake with warm spices and a smooth cream cheese filling makes for a great breakfast, snack cake, or dessert.
It’s a show-stopping cake that is perfect for the holidays, whether it be served with brunch or for Thanksgiving dessert.
For the Pumpkin Bundt Cake
Pumpkin cream cheese bundt cake is super easy to make and uses 1 full can of pumpkin puree.
I highly recommend using my pumpkin pie spice recipe for the perfect blend of warm, cozy spices.
NOTE: Full ingredient amounts and instructions are available in the printable recipe card at the end of the post.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a large bowl.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy.
- Add the pumpkin puree and eggs. Blend until combined. Scrape bowl.
- Slowly add the flour mixture and mix until just combined. Set cake batter aside.
For the Cream Cheese Filling
- Place the cream cheese, sugar, and flour in a large bowl. Beat together with an electric hand mixer until combined. Scrape bowl.
- Beat in the eggs one at a time, incorporating completely after each addition.
Assembling the Pumpkin Bundt Cake with Cream Cheese Filling
After you have both batters made, you can assemble the layers. You will need a 10 to 12-cup bundt pan for this recipe. I used a 10-cup Nordic Ware Heritage Bundt Pan.
- Prepare the bundt pan by coating it with non-stick baking spray. (I use Baker’s Joy.)
- Spread half of the pumpkin batter into the prepared bundt pan.
- Pour all of the cream cheese filling over the cake batter, and spread evenly with a spatula.
- Gently dollop and spread the remaining pumpkin batter on top. (NOTE: The cheesecake batter is much thinner than the pumpkin cake batter, so it may try and come to the top. You must dollop the cake batter and then gently spread it to cover the cheesecake batter the best you can. It’s ok if there is some cheesecake poking through.)
Baking and Tips
- Bake at 350˚F for 60-65 minutes. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Cover the cake with foil (around the last 10-15 minutes) if it’s starting to get too brown.
- You will know the cake is done baking when a toothpick comes out clean (test toothpick inside the soft cracks, not the outer crust) AND the cake feels firm to the touch. If it feels jiggly at all, it’s not done.
- You may want to re-position the oven rack down one slot, so the cake is not too close to the upper heating element. It does rise above the pan quite a bit.
NOTE: I actually underbaked this cake by 10 minutes the first time because my toothpick came out clean and the cake sprung back, but it was slightly jiggly. I just assumed it was the cheesecake layer and that it would set up as it cooled. I was wrong. It was actually the cake that was still under-done. My toothpick must have scraped clean from the outer crust. Combat this by testing the toothpick inside the softer cracks.)
Serving and Storage
- Allow the pumpkin cream cheese cake to cool inside of the pan for 15 minutes. Then invert the bundt cake onto a wire rack to cool completely.
- Cut into 1-inch slices.
- Since there is cream cheese/cheesecake in this cake, it’s best to store slices of cake in an airtight container in the refrigerator for up to 4 days.
No Frosting Required
This pumpkin bundt cake with cream cheese filling isn’t overly sweet, which is why it works for breakfast, brunch, or dessert.
You can dust some powdered sugar on top for looks and added sweetness.
If you really want to, you can make a powdered sugar glaze, to drizzle over the top, but I don’t think it necessarily needs it. Let me know what you think in the comments below.
Pumpkin Bundt Cake with Cream Cheese Filling
Ingredients
Pumpkin Cake:
- 2 ¾ cups (330 g) all-purpose flour, (stir, spoon & level)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 ½ tsp pumpkin pie spice
- 6 Tbsp (85 g) unsalted butter, room temperature
- ¾ cup (177 ml) oil, (canola/vegetable)
- 1 ½ cups (300 g) granulated sugar
- 15 oz (425 g) can pumpkin pureé, (not pie filling)
- 3 large eggs, room temperature
Cream Cheese Filling:
- 8 oz (226 g) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 6 Tbsp all-purpose flour
- 2 large eggs, room temperature
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- PUMPKIN CAKE: Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a large bowl. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy.
- Add the pumpkin puree and eggs. Blend until combined. Scrape bowl.
- Slowly add the flour mixture and mix until just combined. Set cake batter aside.
- CREAM CHEESE FILLING: Place the cream cheese, sugar, and flour in a large bowl. Beat together with an electric hand mixer until combined. Scrape bowl.
- Beat in the eggs one at a time, incorporating completely after each addition. Set cream cheese filling aside.
- ASSEMBLY: Prepare a 10 to 12 cup bundt pan by coating it with non-stick baking spray. (I use Baker’s Joy.)
- Spread half of the pumpkin batter into the prepared bundt pan.
- Pour all of the cream cheese filling over the cake batter, and spread evenly with a spatula.
- Gently dollop and spread the remaining pumpkin batter on top. (NOTE: The cheesecake batter is much thinner than the pumpkin cake batter, so it may try and come to the top. You must dollop the cake batter and then gently spread it to cover the cheesecake the best you can. It’s ok if there is some cheesecake poking through.)
- BAKE at 350˚F for 60-65 minutes. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Cover the cake with foil (around the last 10-15 minutes) if it’s starting to get too brown. IMPORTANT: You will know the cake is done baking when a toothpick comes out clean (test toothpick inside the soft cracks, not the outer crust) AND the cake feels firm to the touch. If it feels jiggly at all, it’s not done.
- Allow the pumpkin cream cheese cake to cool inside of the pan for 15 minutes. Then invert the bundt cake onto a wire rack to cool completely. Once cool, dust the top with powdered sugar and cut into 1-inch slices.
Notes
- Depending on your oven, you may want to re-position the oven rack down one slot, so the cake is not too close to the upper heating element. It does rise above the pan quite a bit.
- Pumpkin Pie Spice is made with cinnamon, ginger, nutmeg, cloves and allspice. Use the link to make your own if you can't find it at the store.
- Since there is cream cheese/cheesecake in this cake, it's best to store slices of cake in an airtight container in the refrigerator for up to 4 days.
Nutrition
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