Pumpkin Cream Cheese Bundt Cake Recipe

If you are searching for a fall dessert that combines rich flavors with moist, tender crumb, this Pumpkin Cream Cheese Bundt Cake Recipe is an absolute winner. Imagine the warm spices of cinnamon, nutmeg, ginger, and cloves blending seamlessly with the smooth cream cheese layer nestled inside a tender pumpkin-infused cake. This recipe delivers a gorgeous marbled Bundt cake that tastes like autumn in each heavenly bite. If you love cozy, comforting desserts that impress both in taste and appearance, get ready to make this pumpkin and cream cheese masterpiece your new favorite!

Ingredients You’ll Need

This Pumpkin Cream Cheese Bundt Cake Recipe uses simple, pantry-friendly ingredients that come together to create a symphony of flavors and textures. Each ingredient plays a crucial role—from the spices that awaken your senses to the cream cheese that adds luscious creaminess—making this cake truly unforgettable.

• All-purpose flour (2 3/4 cups): The sturdy base that gives the cake its perfect structure and moist crumb.
• Baking soda (2 teaspoons): Helps the cake rise beautifully and keeps it light.
• Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
• 100% pure pumpkin puree (1 can, 15 ounces): Brings that vibrant orange color and silky moisture, essential for pumpkin lovers.
• Light brown sugar (1 cup): Adds depth and a subtle molasses flavor that complements the spices.
• Granulated sugar (3/4 cup): Sweetens the cake batter without overpowering the spices.
• Vegetable oil (1 cup): Keeps the cake moist and tender with a neutral flavor that lets pumpkin shine.
• Large eggs (4, room temperature): Three go into the batter, and one into the cream cheese filling, ensuring a rich texture.
• Pure vanilla extract (2 teaspoons): Enhances all the flavors with a warm, sweet aroma.
• Ground cinnamon (1 teaspoon): The star spice that brings classic pumpkin pie warmth.
• Ground ginger (1/2 teaspoon): Adds a subtle zing that wakes up the palate.
• Ground cloves (1/4 teaspoon): Offers a delicate warmth and complexity.
• Ground nutmeg (1/4 teaspoon): Ideally freshly ground for peak fragrance and flavor.
• Ground allspice (1/4 teaspoon): Complements the spice blend with its unique profile.
• Full-fat block cream cheese (12 ounces, softened): The creamy heart of the cake, providing luscious tang.
• Powdered sugar (1/2 cup): Sweetens the cream cheese layer gently and smooths texture.
• Milk (1 tablespoon, preferably whole): Balances the cream cheese filling to just the right consistency.

How to Make Pumpkin Cream Cheese Bundt Cake Recipe

Step 1: Preheat the Oven

Start by setting your oven to 350°F (177°C) and let it warm up completely. A fully preheated oven is key for even baking and ensuring your cake rises beautifully without any hiccups. Trust me, this little detail makes a big difference!

Step 2: Prep the Bundt Pan

Next, generously grease a 10-inch Bundt pan using cooking spray or oil—don’t rely on the nonstick label alone. A well-greased pan ensures your gorgeous cake will release cleanly, preserving those beautiful ridges and swirls intact for a stunning presentation.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, salt, and all the aromatic spices—cinnamon, ginger, cloves, nutmeg, and allspice. Combining these dry ingredients thoroughly helps to evenly distribute leavening agents and spice flavors throughout the cake, making every bite packed with warmth.

Step 4: Whisk the Wet Ingredients

In a separate bowl, whisk the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, three eggs, and vanilla extract until smooth and unified. The sugars and oil blend seamlessly with the pumpkin for a moist, velvety batter base.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mix into the dry ingredients and whisk until everything is combined. The batter will be thick and a little lumpy—that’s okay! If you prefer a smoother batter, keep whisking for about a minute until lumps disappear. Just don’t overdo it, or the cake could turn dense.

Step 6: Prepare the Cream Cheese Filling

Using a handheld or stand mixer, beat the softened cream cheese on high speed until smooth and lump-free, about one minute. Scrape down the bowl, then add the remaining egg, vanilla extract, powdered sugar, and milk. Beat again until creamy and smooth. If it feels too thick, add a bit more milk, one tablespoon at a time, until it spreads easily.

Step 7: Layer the Batter and Cream Cheese

Spread half of the pumpkin batter evenly into the prepared Bundt pan. Carefully layer the entire cream cheese filling on top, smoothing it out. Then add the remaining pumpkin batter over the cream cheese layer. To achieve that irresistible marbled effect, gently swirl through the layers once with a knife—don’t overmix, or you’ll lose those lovely layers.

Step 8: Bake Your Cake

Place the cake in the oven and bake for 55 to 65 minutes. Since Bundt pans are uniquely shaped, test doneness by inserting a toothpick in several spots—it should come out clean. Checking multiple areas helps ensure even baking throughout the cake’s curves.

Step 9: Cool Before Removing

Once out of the oven, let the cake cool in the pan on a wire rack for about 2 hours. This resting time helps the cake set and prevents cracks, plus it makes flipping the cake out of the pan much easier without sticking or breaking.

Step 10: Invert and Cool Completely

Carefully invert the cake onto a wire rack and let it cool fully before slicing or serving. This final cooling step ensures the cake holds its shape perfectly and the flavors meld beautifully.

How to Serve Pumpkin Cream Cheese Bundt Cake Recipe

Garnishes

This cake is stunning on its own, but adding a dusting of powdered sugar or a drizzle of vanilla glaze elevates it instantly. For that autumn flair, sprinkle chopped toasted pecans or a pinch of cinnamon on top. Fresh whipped cream on the side never hurts either!

Side Dishes

Pairing this Pumpkin Cream Cheese Bundt Cake Recipe with a warm cup of spiced chai tea or freshly brewed coffee makes a cozy fall afternoon complete. For a special gathering, a scoop of cinnamon ice cream or a dollop of mascarpone adds a luscious contrast to the rich cake.

Creative Ways to Present

If you want to wow your guests, serve this cake sliced on individual plates with a drizzle of caramel sauce and a sprig of rosemary. You can even turn leftovers into mini trifle cups by layering chunks of the cake with whipped cream and pumpkin spice pudding for a playful dessert twist.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pumpkin Cream Cheese Bundt Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Keeping it well covered preserves the moist texture and prevents it from drying out.

Freezing

This cake freezes beautifully. Wrap it securely in plastic wrap and then a layer of aluminum foil before placing it in the freezer. For best flavor and texture, enjoy within 2 months. Thaw overnight in the fridge to maintain its creamy filling and tender crumb.

Reheating

To enjoy a slice as if freshly baked, warm individual pieces in the microwave for 15 to 20 seconds. This slight warmth brings back the softness and enhances those comforting spice aromas without melting the cream cheese layer.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can! If using fresh pumpkin, steam or roast it until tender, then puree until smooth. Measure an equal amount to replace canned pumpkin, but keep in mind fresh pumpkin may be a little wetter, so you might need to adjust baking time slightly.

What can I substitute for vegetable oil?

Neutral oils like canola or light olive oil work well. Avoid strong-flavored oils as they will compete with the warm spices. You can also use melted coconut oil for a subtle tropical hint, but it may slightly alter the flavor.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum for structure. Keep in mind texture may vary slightly, but this cake’s moisture from pumpkin and oil helps keep it tender.

How do I prevent the cream cheese layer from leaking?

Be sure your cream cheese filling is smooth but thick enough to hold its shape. Avoid adding too much milk, and spread it evenly over the first layer of batter. The final baked cake is less likely to leak if you follow the swirling instructions gently without overmixing.

Can I add nuts or chocolate chips?

For sure! Chopped walnuts or pecans folded into the batter add a wonderful crunch. Mini chocolate chips also pair beautifully with pumpkin spice flavors. Just fold them in gently before pouring batter into the pan to maintain your cake’s texture.

Final Thoughts

This Pumpkin Cream Cheese Bundt Cake Recipe is an absolute joy to bake and share with loved ones. It perfectly captures the essence of cozy autumn days with its tender pumpkin cake and dreamy cream cheese swirl. Whether for a holiday gathering or an everyday treat, I promise this cake will become a beloved part of your recipe collection. So grab your Bundt pan, gather your spices, and get ready to fill your kitchen with the warm, inviting scent of fall magic!

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