I’ve always loved pumpkin, and I enjoy incorporating it into various dessert recipes for its incredible flavor and texture. This Pumpkin Cream Cheese Bundt Cake is moist, rich, and bursting with flavor.
I adore the vibrant color pumpkin adds to cakes, and the cream cheese filling in this one is a fantastic addition. With its creamy interior, this Bundt cake doesn’t even need icing, though you can certainly add some if you prefer.
How to prepare pumpkin cream cheese Bundt cake
Begin with preparing the pumpkin cake batter and then prepare the cream cheese filling. Assemble the Bundt cake and bake for about 1 hour.
How to prepare the pumpkin cake batter
Start by preheating your oven to 350°F (180°C). Butter and dust with flour a 9 or 10 inch (23-25 cm) Bundt pan.
Next, in a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside.
In another bowl, mix the butter with the sugar until creamy. Incorporate the eggs one at a time, then add the vanilla extract and pumpkin puree. With the mixer on low, alternate gradually adding the buttermilk and the flour mixture until everything is well combined.
How to prepare the cream cheese filling
In a large bowl, mix the cream cheese until smooth. Add the sugar, egg, and vanilla extract, and mix until well combined.
How to assemble the pumpkin cream cheese Bundt cake
Pour about one third to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center of this ditch. Gently cover the cream cheese filling with the remaining pumpkin batter, making sure to cover the edges as well.
Bake the cake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly in the pan on a rack for about 20 minutes, then invert it and let it cool completely.
Before serving, dust with powdered sugar or your desired icing. Keep any leftovers refrigerated.
This Pumpkin Cream Cheese Bundt Cake is one of the best desserts for pumpkin season. Hope you will try this flavorful and delightful cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how this cake turns out for you. Enjoy!
For more similar recipes check our full collection of Bundt, Loaf and Pound Cakes.
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Marbled Chocolate Pumpkin Cheesecake
Pumpkin Muffins
Pumpkin Roll
Pumpkin Cream Cheese Bundt Cake
Ingredients
- 1 cup (226g) unsalted butter , softened
- 1 ¼ cups (250g) sugar
- 3 eggs
- 3 cups (375g) all-purpose flour
- 2 tsp (8g) baking powder
- 1 tsp (6g) baking soda
- 1 ½ tsp (4g) cinnamon
- 1/2 tsp (1g) ground ginger
- 1/2 tsp (2g) ground nutmeg
- 1/4 tsp (1g) ground cloves
- 1/2 tsp (3g) salt
- 14 oz (400g) pumpkin puree
- 3/4 cup (200g) buttermilk
- 1 tsp (5g) vanilla extract
Cream Cheese Filling
- 12 oz (350g) cream cheese , room temperature
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1 tsp (5g) vanilla extract
Instructions
- Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.
Prepare the pumpkin cake batter.
- In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree.
- With the mixer on low, alternate adding gradually buttermilk and flour mixture until all is well incorporated.
Prepare the cream cheese filling.
- In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.
Assemble the cake.
- Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges.
- Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely.
- Before serving dust with powdered sugar or desired icing.
- Keep the leftovers refrigerated.
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Okay, this is beyond gorgeous AND looks absolutely deelish. Love love love a good bundt cake recipe… totally adding this one to my list of favorites!
Dear;
Thank you so much for sharing your tasty recipes .
wish you a great day
just made it and the smell is fantastic 😀 your recipes are fenomenal! think i made a mistake – though i covered cheese filling very carefully, the crust on the top cracked in one place and some of the filling came out….just don’t know why that happend. i hope the cake will not fall apart when turned… can’t wait to see and try it 🙂 thank you ones again for all your fantastic recipes 🙂
This is a beautiful recipe. I made it. Thank you for sharing your expertise. To be honest… there is nothing for me to tweak. The flavors are spot on. This will surely become one of my most favorite cakes to make. Take care, my friend.
This is the best Bundt cake I have cooked so far. It smells like autumn. And I don’t even like sweet:)
Just one comment-the two layers (cake and the cheese) got separated, there was a hall between them. Anyways, it was still phenomenal!
So glad you enjoyed this Bundt Cake Bella. It is indeed very flavorful and a great combo.