The best Pumpkin Cream Cheese Bundt Cake is a moist, warmly spiced pumpkin cake baked around a rich cream cheese filling and finished with a simple vanilla glaze. This dependable dessert makes 12–16 servings, bakes in a 10- to 12-cup Bundt pan at 350°F (175°C), and takes about 2 1/2–3 1/2 hours when cooling time is included.
Every slice delivers tender pumpkin crumb, cinnamon, ginger, nutmeg, and cloves, followed by a smooth cheesecake-like center. It is beautiful enough for Thanksgiving, simple enough for a weekend bake, and especially delicious with coffee, tea, or a scoop of vanilla ice cream.
Jump to RecipeWhy You’ll Love This Recipe
This pumpkin cream cheese Bundt cake has the generous shape and impressive presentation of a celebration dessert, but the preparation is straightforward. The oil keeps the crumb moist, while pumpkin purée gives the cake a soft texture and deep autumn flavor.
The filling adds a creamy contrast without requiring a separate frosting layer. Because it is baked inside the cake, every slice has a beautiful ribbon of sweet cream cheese surrounded by fragrant pumpkin spice.
The optional vanilla glaze is quick to whisk together and adds just enough sweetness. If you prefer a richer fall finish, a maple glaze made with confectioners’ sugar, 1–2 tablespoons maple syrup, and a little milk is also a lovely choice.
If you enjoy pumpkin desserts with a cream cheese center, you may also like these cream cheese filled pumpkin cupcakes, which offer the same comforting flavor in individual portions.
Ingredients You’ll Need
Gather the ingredients before beginning, and bring the eggs and cream cheese to room temperature. Softened dairy blends more smoothly, while room-temperature eggs incorporate into the batter without making the oil mixture seize.
- Flour: All-purpose flour creates a sturdy but tender Bundt cake that can support the filling.
- Pumpkin purée: Use one 15-ounce can of plain pumpkin purée. Do not use pumpkin pie filling, which already contains sugar and spices.
- Oil: Choose a neutral vegetable oil so the pumpkin and spices remain the main flavors.
- Sugars: Granulated sugar sweetens the cake, while light brown sugar contributes moisture and a gentle caramel note.
- Spices: Cinnamon, ginger, nutmeg, and cloves create a balanced pumpkin-spice profile.
- Cream cheese: Full-fat brick-style cream cheese gives the filling body. Tub-style spread contains more moisture and may produce a loose filling.
- Glaze ingredients: Confectioners’ sugar, milk or cream, and vanilla create a simple pourable topping.
For another dessert built around a creamy filling, try these blueberry cream cheese egg rolls. They are a fun option when you want fruit instead of pumpkin.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan immediately before adding the batter, making sure the center tube, ridges, and decorative grooves are thoroughly coated. Baking spray containing flour also works well.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, fine salt, cinnamon, ginger, nutmeg, and cloves. Whisking distributes the leaveners and spices evenly, so the finished cake has consistent flavor and texture from edge to center.
Step 3: In a separate large bowl, whisk the neutral oil, granulated sugar, and packed brown sugar until combined. Beat in the four eggs one at a time, then add the vanilla and pumpkin purée, mixing until the wet ingredients look uniform.
Step 4: Add the dry mixture to the pumpkin mixture in two or three additions. Stir only until no dry streaks remain, because overmixing can develop too much gluten and make the cake dense instead of tender.
Step 5: Prepare the filling in a clean bowl by beating the softened block cream cheese with the sugar until smooth. Beat in the egg yolk, vanilla, and flour until creamy, scraping down the sides of the bowl if needed.
Step 6: Spoon approximately half of the pumpkin batter into the prepared Bundt pan. Use the back of a spoon to form a shallow channel in the center of the batter, keeping the channel away from the pan’s outer edge and inner tube so the filling remains enclosed.
Step 7: Spoon the cream cheese mixture into the channel and spread it gently without pressing it into the sides of the pan. Cover the filling completely with the remaining pumpkin batter, then smooth the top so it bakes evenly.
Step 8: Bake for 55–70 minutes. Begin checking toward the later part of the baking window, and insert a skewer into the cake portion rather than directly through the cream cheese center; it should come out with a few moist crumbs.
Step 9: Let the cake cool in the pan for 20–30 minutes. Invert it onto a wire rack and allow it to cool completely for 1–2 hours before glazing or slicing, since the filling firms as it cools.
Step 10: Make the glaze by whisking the confectioners’ sugar, 1–2 tablespoons milk or cream, and vanilla until smooth and pourable. Drizzle it over the completely cooled cake, letting it fall naturally down the ridges.
Pro Tips for a Perfect Bundt Cake
A Bundt pan rewards careful preparation. Plain nonstick spray alone may not protect all the small grooves, so use baking spray with flour or coat the pan thoroughly with softened butter before dusting it with flour.
Do not fill the pan with the cream cheese mixture right against the edges. The pumpkin batter should surround the filling so the cream cheese stays inside the cake instead of sticking to the pan or leaking during baking.
Use a light touch when combining the wet and dry ingredients. A few final folds with a spatula are preferable to vigorous mixing once the flour has been added.
Every oven varies, and Bundt pans vary in material and design. Start checking at 55 minutes, but expect the cake to need as much as 70 minutes; the cake portion should be tested in an area away from the cream cheese layer.
For more inspiration with a creamy center, see this cream cheese stuffed banana bread coffee cake. The same idea of pairing a tender cake with a rich filling works beautifully in both recipes.
Glaze, Garnishes, and Serving Ideas
The vanilla glaze should be thin enough to drizzle but thick enough to remain visible on the cake’s ridges. Add the milk or cream gradually, because one extra teaspoon can change the glaze from thick and opaque to very fluid.
Serve slices at cool room temperature for the clearest contrast between pumpkin cake and cream cheese filling. A small spoonful of whipped cream, a dusting of cinnamon, or a few toasted pecans can make each serving feel special without hiding the cake’s decorative shape.
Chopped pecans or walnuts are a common variation. You can add a small amount to the batter or sprinkle them over the glaze, although the base recipe is complete and flavorful without nuts.
If you are assembling a dessert table, pair this cake with a familiar favorite such as the best ever banana Bundt cake. Two Bundt cakes with different flavors create an inviting display for a family gathering.
Storage and Make-Ahead Advice
Because the cake contains a cream cheese filling, store leftovers covered in the refrigerator. Once fully cooled and glazed, place the cake in an airtight cake container or wrap it carefully so it does not absorb refrigerator odors.
For the best texture, let refrigerated slices sit at room temperature briefly before serving. The cake may also be prepared a day ahead, which gives the spices time to settle and makes it convenient for holiday meals.
Unfrosted cake can be wrapped once completely cool, then glazed shortly before serving. Avoid unmolding the cake while it is hot, since the delicate filling and tender crumb are more likely to crack or stick before they have set.
For another small, cream cheese-based treat to serve alongside coffee, browse these cream cheese cookies. Their soft texture makes them a pleasant companion to a slice of pumpkin Bundt cake.
The Best Pumpkin Cream Cheese Bundt Cake
Ingredients
Method
- Heat the oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan, carefully coating the center tube and every decorative groove.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a medium bowl.
- In a large bowl, whisk the oil, granulated sugar, and brown sugar. Beat in the eggs one at a time, then whisk in the vanilla and pumpkin purée.
- Add the dry ingredients to the pumpkin mixture in two or three additions, mixing only until no dry streaks remain.
- Beat the softened cream cheese and sugar until smooth. Beat in the egg yolk, vanilla, and flour until the filling is creamy and evenly combined.
- Spoon approximately half of the pumpkin batter into the prepared pan. Make a shallow channel in the center, keeping it away from both the outer wall and inner tube.
- Spoon the cream cheese mixture into the channel. Cover it completely with the remaining pumpkin batter and gently smooth the top.
- Bake for 55–70 minutes, or until a skewer inserted into the cake portion comes out with a few moist crumbs. Do not test directly through the cream cheese center.
- Cool the cake in the pan for 20–30 minutes, then invert it onto a wire rack. Let it cool completely for 1–2 hours before glazing and slicing.
- For the glaze, whisk the confectioners’ sugar, milk or cream, and vanilla until pourable. Drizzle over the cooled cake and allow the glaze to set briefly before serving.
Notes
Final Thoughts
This is the pumpkin Bundt cake to make when you want a dessert that looks festive, slices beautifully, and satisfies both pumpkin-cake and cheesecake cravings. The moist spiced crumb, creamy filling, and simple vanilla glaze work together without requiring complicated decorating.
Give the pan plenty of attention, keep the cream cheese filling inside its channel, and allow the cake to cool completely before turning it out. With those few details in place, you will have a generous 12–16 serving dessert that is ready for brunches, potlucks, Thanksgiving dinners, and cozy fall afternoons.