Flavorful, moist, perfectly spiced and filled with cream cheese, this Pumpkin Cream Cheese Bundt Cake is all you need this fall.
The best combination of pumpkin and cream cheese but the cream cheese is layered on the inside instead of iced on top. 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. 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. 
How To Make Pumpkin Cream Cheese Bundt Cake
This bundt cake could not be easier to make. No mixer required combine the dry ingredients, flour, baking soda, baking powder, cinnamon, ginger and salt, in one bowl and the granulated sugar, vegetable oil, eggs and pumpkin puree in another bowl. Whisk together the dry ingredients with the liquid ingredients until the batter is smooth and creamy. The cream cheese filling is the next best thing that 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. Fill half of the bundt pan with the pumpkin cake batter and then evenly spread the cream cheese filling over the batter. Finish layering with the remainder of the pumpkin bundt cake batter to create a perfectly moist and flavor cake. 
Cinnamon Sugar Topping
Added texture and flavor, cinnamon sugar topping gives a slight crunch and a perfect sparkle to finish this bundt cake off. Once the bundt cake is baked and removed from the bundt cake, brush the melted butter over the top of the bundt cake and then immediately sprinkle the top with cinnamon sugar.
More Pumpkin Desserts You Will Love
Pumpkin Roll
Cinnamon Sugar Pumpkin Muffins
Pumpkin Nutella Tart
Pumpkin Creme Brûlée
Pumpkin Whoopie Pies
Pumpkin Cream Cheese Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 3 minute
- 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
Keywords: Pumpkin Cream Cheese Bundt Cake
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