Pumpkin Cream Cheese Bundt Cake

slice of pumpkin cream cheese bundt cake



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 


  1. Preheat oven to 350 degrees F and prepare a bundt pan with melted butter or pan spray 
  2. In a large bowl combine the flour, baking soda, baking powder, cinnamon, ginger and salt; set aside 
  3. In a medium bowl, whisk together the granulated sugar, oil and eggs mix until combined and fluffy
  4. Add the pumpkin puree into the sugar mixture and mix until fully combined
  5. 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
  6. Cream Cheese Filling: Whisk together the cream cheese, granulated sugar, egg and vanilla extract until smooth and creamy
  7. Fill the prepared bundt pan halfway with the pumpkin cake batter 
  8. Layer the cream cheese filling on top of the batter and spread evenly 
  9. Add the remaining pumpkin cake batter to the bundt pan 
  10. Place the bundt pan in the oven and bake for 50-55 minutes or until a cake tester comes out clean 
  11. 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