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The Best Pumpkin Cream Cheese Bundt Cake Recipe

The Best Pumpkin Cream Cheese Bundt Cake

A moist pumpkin Bundt cake with warm autumn spices, a creamy cream cheese ribbon, and an optional vanilla glaze. This generous cake serves 12–16 people and is perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Cake
  • 3 cups (360 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1 cup (240 ml) Neutral vegetable oil
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 4 Large eggs, room temperature
  • 1 teaspoon Pure vanilla extract
  • 15 ounces (425 g) Pumpkin purée, not pumpkin pie filling
Cream Cheese Filling
  • 8 ounces (226 g) Full-fat block cream cheese, softened
  • 1/4 cup (50 g) Granulated sugar
  • 1 Large egg yolk
  • 1 teaspoon Vanilla extract
  • 2 tablespoons All-purpose flour
Optional Vanilla Glaze
  • 1 cup (115 g) Confectioners’ sugar
  • 1-2 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. 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.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a medium bowl.
  3. 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.
  4. Add the dry ingredients to the pumpkin mixture in two or three additions, mixing only until no dry streaks remain.
  5. 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.
  6. 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.
  7. Spoon the cream cheese mixture into the channel. Cover it completely with the remaining pumpkin batter and gently smooth the top.
  8. 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.
  9. 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.
  10. 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

Use full-fat brick-style cream cheese, not tub-style spread. Use pumpkin purée rather than pumpkin pie filling. For best results, grease the Bundt pan immediately before adding the batter, and cool the cake completely before unmolding or slicing.