This Pumpkin Cream Cheese Bundt Cake is a showstopper that blends rich, spiced pumpkin with velvety cream cheese for a dessert that’s as indulgent as it is comforting. The moist, tender crumb is perfectly balanced by a tangy swirl of cream cheese, creating a harmony of flavors that feels like autumn in every bite.
With just 25 minutes of prep and an hour in the oven, it’s surprisingly simple to make yet looks impressively elegant. Let it cool and set for a couple of hours, and you’ll have a cake that’s ready to wow at any gathering.
The warm aroma of cinnamon, nutmeg, and pumpkin will fill your kitchen, promising a treat that’s both cozy and decadent. Each slice offers a delightful contrast of textures—smooth cream cheese, fluffy cake, and a hint of crispness from the outer crust. Perfect for serving 12, it’s ideal for holiday feasts or a sweet weekend indulgence. This cake isn’t just a dessert; it’s a celebration of fall flavors that will leave everyone reaching for seconds.
Ingredients for Pumpkin Cream Cheese Bundt Cake
- Cake:
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed light or dark brown sugar (dark recommended)
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Cream Cheese Filling:
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 1 large egg, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- Optional Topping:
- Salted caramel sauce
- Flaky sea salt, for sprinkling
Step-by-Step Instructions
- Preheat the oven to 350°F (177°C). Generously grease a 10-inch Bundt pan (even if nonstick).
- Make the cake batter: In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside. In another bowl, whisk pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until combined. Pour wet ingredients into dry ingredients and whisk until fully combined. Batter will be thick. Set aside.
- Make the cream cheese filling: Using a handheld or stand mixer, beat cream cheese on high speed until smooth (about 1 minute). Scrape down the bowl, then beat in egg, sugar, and vanilla on medium-high speed until creamy (about 1 minute).
- Assemble the cake: Spread half of the pumpkin batter into the prepared pan. Spread all of the cream cheese filling evenly on top. Add the remaining pumpkin batter. Use a knife to gently swirl the layers together.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean with a few moist crumbs. (This is a large cake, so baking time may vary.)
- Cool: Remove from the oven and let cool in the pan for 2 hours on a wire rack. Invert the slightly cooled cake onto a cooling rack or serving plate.
- Serve: Allow to cool completely. Drizzle with salted caramel sauce and sprinkle with flaky sea salt, if desired.
- Store: Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Perfect Pairings: Sauce and Topping Ideas
While the optional salted caramel sauce and flaky sea salt are delicious, you can also try drizzling the cake with cream cheese glaze (mix 4 oz softened cream cheese, 1 cup powdered sugar, and 2-3 tbsp milk) or a spiced maple glaze (combine 1 cup powdered sugar, 2 tbsp maple syrup, and a pinch of cinnamon). For a festive touch, sprinkle with chopped pecans or toasted pumpkin seeds.
Storage Secrets: Keeping Your Cake Fresh
This cake stays moist for days! Store it tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 30 minutes before serving for the best texture. You can also freeze slices wrapped in plastic wrap and foil for up to 3 months—thaw overnight in the fridge.
Time-Saving Tips for Busy Bakers
To streamline the process, measure out all your ingredients before starting (mise en place is your friend!). Use a pre-made pumpkin spice blend (2 1/2 tsp total) instead of individual spices. If you’re short on time, skip the cream cheese filling swirl and simply fold 8 oz of softened cream cheese into the batter for a marbled effect.
Equipment Essentials: Bundt Pan Tips
For a flawless release, use a nonstick Bundt pan and grease it thoroughly with butter or nonstick spray, making sure to get into every crevice. Dusting the pan with flour after greasing adds extra insurance. If your cake sticks, let it cool for 10 minutes, then gently run a thin knife around the edges before inverting.
Recipe Variations: Make It Your Own
Swap the vegetable oil for melted coconut oil for a hint of tropical flavor, or use applesauce for a lighter version. For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter. If you’re not a fan of cream cheese, try a streusel filling (mix 1/2 cup brown sugar, 1/4 cup flour, 1 tsp cinnamon, and 2 tbsp melted butter).
Pumpkin Cream Cheese Bundt Cake Recipe
Ingredients
Cake
- 2 and 3/4 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 can pumpkin puree (not pumpkin pie filling)
- 1 cup packed light or dark brown sugar (I prefer dark here)
- 3/4 cup granulated sugar
- 1 cup vegetable oil (see Note)
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 12 ounces full-fat brick cream cheese, softened to room temperature
- 1 large egg, at room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
Optional Topping
- salted caramel sauce
- flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. (Even if your pan is labeled nonstick, still grease it very well to prevent the big heavy cake from sticking.)
- Make the cake batter: In a large bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together. Set aside. In another large bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter is thick. Set aside.
- Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain, about 1 minute. Scrape down the sides of the bowl with a silicone spatula. Beat in the remaining ingredients on medium-high speed until combined and creamy, about 1 minute.
- Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top. Use a knife to gently swirl the layers together.
- Bake for 55–65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Mine usually takes 60 minutes exactly.
- Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a cooling rack or serving plate/cake stand.
- Allow to cool completely before drizzling with optional topping and serving.
- Cover leftover cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.