Description

This Pumpkin Cream Cheese Bundt Cake combines the warm spices of fall with a moist pumpkin batter and a rich, creamy cheesecake swirl. Baked to perfection in a Bundt pan, this cake is perfect for holidays, gatherings, or cozy afternoons, featuring a tender crumb and a beautiful marbled cream cheese layer that adds a luscious texture and flavor contrast.

Ingredients

Scale

Dry Ingredients

2 3/4 cups (345 g) all-purpose flour, fresh and good quality
2 teaspoons baking soda, fresh
1/2 teaspoon salt
1 teaspoon ground cinnamon, high-quality
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg, freshly ground if possible
1/4 teaspoon ground allspice

Wet Ingredients

1 (15 ounce) can (425 g) 100% pure pumpkin puree, without additives
1 cup (220 g) packed light brown sugar
3/4 cup (150 g) granulated sugar (do not substitute brown sugar here)
1 cup (240 ml) vegetable oil, neutral flavor
4 large eggs, room temperature (3 for cake batter, 1 for cream cheese layer)
1 teaspoon pure vanilla extract (for cake batter)

Cream Cheese Layer

12 ounces (340 g) full-fat block cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup (60 g) powdered sugar
1 tablespoon milk, preferably whole (plus additional tablespoon if needed)

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Instructions

Preheat Oven: Set oven to 350°F (177°C) and allow it to warm completely to ensure even baking and proper rise.
Prepare Bundt Pan: Generously grease a 10-inch Bundt pan with cooking spray or oil. Even if labeled nonstick, grease very well to prevent sticking and ensure clean release.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined. This distributes leavening and spices thoroughly.
Mix Wet Ingredients: In a separate bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract until smooth and combined.
Combine Wet and Dry: Pour wet ingredients into dry ingredients. Whisk until completely combined; batter will be thick. Small lumps are acceptable. For smoother batter, whisk about 1 minute until lumps disappear.
Prepare Cream Cheese Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat softened cream cheese on high speed until no lumps remain, approximately 1 minute. Scrape bowl sides. Add 1 egg, 1 teaspoon vanilla extract, powdered sugar, and milk. Beat until smooth and creamy. If filling is too thick, add an additional tablespoon of milk to reach desired consistency.
Layer the Batter and Filling: Spread half of the pumpkin batter evenly in the prepared Bundt pan. Spread all of the cream cheese filling evenly over the batter layer. Carefully spread remaining pumpkin batter on top. Use a knife to gently swirl through the layers once to create marbled effect without overmixing.
Bake the Cake: Place pan in oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick in several spots; it should come out clean. Because Bundt cakes have uneven shapes, check multiple areas for even baking.
Cool in Pan: Allow cake to cool in the pan on a wire rack for 2 hours. This cooling period helps the cake set, preventing cracks and promoting easier release.
Remove and Cool Completely: Carefully invert cake onto wire rack. Let cool completely before slicing and serving.

Notes

Use fresh baking soda and fresh spices for the best flavor and proper rise.
Room temperature eggs ensure better batter texture and incorporation.
Do not substitute granulated sugar in place of the required amount – the balance between brown and granulated sugar is important for texture and moisture.
Grease the Bundt pan very well, even if it is nonstick, to ensure easy cake release.
Check the cake for doneness in multiple spots as Bundt pans bake unevenly.
Allow the cake to cool completely before slicing so the cream cheese layer sets properly.