Flavorful, moist, perfectly spiced, this Pumpkin Cream Cheese Bundt Cake is exactly what you need this Fall. The combination of pumpkin cake and cream cheese filling is hard to beat.
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There are so many ways to use pumpkin in the Fall and I love all the options but there is nothing better than a classic bundt cake. The cream cheese filling is what makes this pumpkin bundt cake extra special. Although I love cream cheese frosting paired with a pumpkin bundt cake, I love cream cheese filling even more. Moist in texture and full of so much flavor, this pumpkin cream cheese bundt cake will be perfect for a breakfast treat with coffee or served for dessert.
If you find yourself bundt cake obsessed after making this recipe, you should try this Apple Spice Bundt Cake next. As these Fall days get chillier, having a warm, spiced cake really is the best comfort! These kinds of recipes will also be amazing for your Thanksgiving dessert lineup.
Ingredients
- Pumpkin puree- 100% pure pumpkin puree, make sure it's not pumpkin pie filling
- Spices- Cinnamon and Ginger will liven up this cake, and additional spices like nutmeg and allspice can also be added
- Flour- Simple, all-purpose flour is great for this recipe
- Cream Cheese- The magic ingredient of the creamy filling
- Sugar- For sweetness, and to combine with cinnamon for the topping
- Baking Soda and Powder- Make sure you use both leavening agents to help the cake rise
Directions
- In a large bowl combine the flour, baking soda, baking powder, cinnamon, ginger and salt
- In a medium bowl whisk the granulated sugar, vegetable oil, eggs and pumpkin puree together
- Pour the liquid mixture into the dry mixture and whisk together until smooth; set aside
- Whisk the cream cheese, granulated sugar, egg, and vanilla until smooth and creamy
- Fill your prepared bundt pan halfway with pumpkin cake batter
- Layer the cream cheese filling evenly over the batter
- Pour the rest of the cake batter on top
- Bake for 50 to 55 minutes, or until a cake tester comes out clean
- While the cake is in the oven, mix together the sugar and cinnamon for the topping
- Once the bundt cake is baked and removed from the pan, brush the melted butter over the top of the bundt cake and immediately sprinkle the top with cinnamon sugar
- Serve and enjoy!
Tips and FAQS for Pumpkin Cream Cheese Bundt Cake
- Make sure all the ingredients are room temperature so everything combines easily
- Have the cinnamon sugar prepared before you brush the cake with butter, as it needs to be sprinkled on right over the butter to stick
Butter and flour the pan before pouring the batter in, and the cake should come out without any problems.
More Desserts You Will Love
Pumpkin Cream Cheese Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 0 hours
- Yield: 10-12 1x
Ingredients
3 Cups All Purpose Flour
2 teaspoons Baking Soda
½ teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Salt
2 ½ Cups Granulated Sugar
1 Cup Vegetable Oil
3 Eggs
1 (15-ounce can) Pumpkin Puree
Cream Cheese Filling
8 ounces Cream Cheese, softened
¼ Cup Granulated Sugar
1 Egg
1 teaspoon Vanilla Extract
Cinnamon Sugar Topping
2 Tablespoons Unsalted Butter, Melted
3 Tablespoons Granulated Sugar
1 teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350 degrees F and prepare a bundt pan with melted butter or pan spray
- In a large bowl combine the flour, baking soda, baking powder, cinnamon, ginger and salt; set aside
- In a medium bowl, whisk together the granulated sugar, oil and eggs mix until combined and fluffy
- Add the pumpkin puree into the sugar mixture and mix until fully combined
- Slowly pour the liquid ingredients over the dry ingredients and whisk until all the ingredients are combined and smooth; set aside while you prepare the cream cheese filling
- Cream Cheese Filling: Whisk together the cream cheese, granulated sugar, egg and vanilla extract until smooth and creamy
- Fill the prepared bundt pan halfway with the pumpkin cake batter
- Layer the cream cheese filling on top of the batter and spread evenly
- Add the remaining pumpkin cake batter to the bundt pan
- Place the bundt pan in the oven and bake for 50-55 minutes or until a cake tester comes out clean
- While the cake is baking, prepare the cinnamon sugar topping: in a small bowl, mix together the cinnamon and sugar
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