Pumpkin Cream Cheese Bundt Cake – 7 Heavenly Reasons to Bake

🍂 Introduction: Fall’s Favorite Cake with a Creamy Surprise

Fall is the season of cozy gatherings, warm spices, and pumpkin everything — and nothing captures that spirit quite like a Pumpkin Cream Cheese Bundt Cake. This moist, spiced beauty wraps a ribbon of tangy cream cheese filling inside a golden pumpkin cake, creating a dessert that’s as stunning to serve as it is irresistible to eat.

Whether you’re hosting Thanksgiving dinner, attending a potluck, or simply craving something sweet with your chai latte, this cake delivers bakery-level results without the fuss. The real magic? That swirl of cream cheese in every slice, offering the perfect contrast to the warmly spiced pumpkin base.

And with just one pan and a few pantry staples, this recipe proves that impressive desserts don’t have to be complicated. Once you try this Pumpkin Cream Cheese Bundt Cake, it might just become your favorite fall tradition.

❓ What Is Pumpkin Cream Cheese Bundt Cake?

A Pumpkin Cream Cheese Bundt Cake is a stunning, spiral-shaped dessert that combines two favorites in one decadent bite: warmly spiced pumpkin cake and a rich, tangy cream cheese swirl. It’s the kind of cake that doesn’t just sit on the table—it steals the show.

Unlike traditional pumpkin bread or plain Bundt cakes, this version features a luscious cheesecake-like filling baked right into the center. The result? Every slice offers a perfect balance of soft pumpkin spice and creamy indulgence. It’s like enjoying pumpkin cake and cheesecake at the same time—without needing two separate desserts.

Perfect for holidays or cozy weekends, this cake is dense yet moist, bold in flavor, and endlessly versatile. Add a drizzle of salted caramel, a dusting of powdered sugar, or even a brown sugar glaze, and it’s instantly elevated to centerpiece status.

Whether served warm with whipped cream or chilled from the fridge, Pumpkin Cream Cheese Bundt Cake is a dessert you’ll want on repeat all autumn long.

🛒 Ingredients Breakdown (with Smart Substitutions)

Creating the perfect Pumpkin Cream Cheese Bundt Cake starts with quality ingredients and a few expert tips. Here’s a detailed look at what you’ll need—and how to tweak it to match your pantry or preferences.

🎃 For the Pumpkin Cake Batter

• All-Purpose Flour (2¾ cups)
  Provides structure to the cake. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.
• Baking Soda (2 tsp)
  Gives the cake rise and prevents it from becoming too dense.
• Salt (½ tsp)
  Balances the sweetness and enhances the spice.
• Ground Cinnamon (2 tsp)
  The star spice—adds that warm, cozy fall flavor.
• Ground Ginger, Cloves, Nutmeg, Allspice (½ tsp each)
  These spices build depth. Short on time? Use 2 tsp pumpkin pie spice as a shortcut—just don’t skip the cinnamon.
• Pumpkin Puree (15 oz can)
  Choose canned pumpkin puree (not pumpkin pie filling). Libby’s is a trusted favorite for consistency and flavor.
• Brown Sugar (1 cup, packed)
  Adds moisture and a hint of molasses. Dark brown sugar provides deeper flavor.
• Granulated Sugar (¾ cup)
  Balances sweetness and texture.
• Vegetable Oil (1 cup)
  Keeps the cake ultra-moist. You can substitute with canola, avocado, or even ½ cup oil + ½ cup applesauce for a lighter version.
• Eggs (4 large)
  Room-temperature eggs create a smoother batter and even baking.
• Pure Vanilla Extract (1 tsp)
  Enhances all the warm flavors without overpowering.

🍥 For the Cream Cheese Filling

• Full-Fat Brick Cream Cheese (12 oz)
  Skip the tub—brick-style is essential for structure and flavor.
• Granulated Sugar (⅓ cup)
  Sweetens the cream cheese without overpowering its tang.
• Large Egg (1)
  Helps the filling set into a creamy layer.
• Pure Vanilla Extract (½ tsp)
  Adds richness and depth to the filling.

🔁 Pro Tip: Let cream cheese and egg come to room temperature for the smoothest swirl.

🍯 Optional Toppings

• Salted Caramel Sauce – Drizzle for an extra layer of indulgence.
• Flaky Sea Salt – A touch of salt brings out the sweetness beautifully.
• Other Options: Brown butter icing, cream cheese glaze, chocolate ganache, or whipped cream.

👩‍🍳 How to Make Pumpkin Cream Cheese Bundt Cake (Step-by-Step)

Making a Pumpkin Cream Cheese Bundt Cake may look impressive, but the process is surprisingly simple. Follow these step-by-step instructions to bake like a pro—complete with helpful tips and troubleshooting advice.

🔧 Step 1: Prep Your Bundt Pan (Don’t Skip This!)

Generously grease a 10-inch Bundt pan with butter or nonstick spray. Even if your pan is labeled “nonstick,” thorough greasing is essential—this is a dense cake, and nothing’s worse than a beautiful swirl stuck to the pan.

🧼 Pro Tip: Use a pastry brush to coat every nook and cranny of the pan.

🥣 Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• 2¾ cups flour
• 2 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp each of ground ginger, cloves, nutmeg, and allspice

This spice blend gives the Pumpkin Cream Cheese Bundt Cake its classic fall flavor.

🧁 Step 3: Combine the Wet Ingredients

In a separate bowl, whisk until smooth:

• 1 (15 oz) can pumpkin puree
• 1 cup dark brown sugar
• ¾ cup granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract

Mix until fully combined and glossy.

🌀 Step 4: Make the Cream Cheese Filling

With a handheld or stand mixer, beat together:

• 12 oz softened full-fat brick cream cheese
• ⅓ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Beat on high until smooth and creamy—no lumps!

🧱 Step 5: Layer the Batter and Filling

• Spread half the pumpkin batter into your prepared Bundt pan.
• Spoon the cream cheese filling evenly over the batter (don’t mix).
• Top with the remaining pumpkin batter.
• Gently swirl with a knife—1 or 2 light figure-eights will do. Avoid overmixing!

🔥 Step 6: Bake

Bake at 350°F (177°C) for 55–65 minutes, or until a toothpick inserted comes out with just a few moist crumbs.

Note: Because it’s a dense cake, baking may take slightly longer. Check at the 55-minute mark and tent with foil if the top darkens too quickly.

❄️ Step 7: Cool and Invert

• Cool the cake in the pan for 2 hours on a wire rack.
• Carefully invert onto a serving plate or cake stand.
• Let it cool completely before adding any toppings.

🧊 Tip: A completely cooled cake ensures clean slices and helps toppings stay put.

💡 Tips for a Perfect Bundt Every Time

Even the best recipes can go sideways without a few kitchen secrets. Use these pro tips to master your Pumpkin Cream Cheese Bundt Cake and impress every guest (or just yourself).

✅ 1. Grease Every Inch of the Pan

A well-greased pan is your insurance policy. Use softened butter or baking spray with flour to get into every ridge of your Bundt pan. Don’t forget the center tube!

🧽 Tip: A pastry brush or paper towel helps reach every crevice.

✅ 2. Bring Ingredients to Room Temperature

Cold eggs, cream cheese, or pumpkin puree can cause batter separation or lumpy filling. Let everything sit out for at least 30 minutes before starting.

🌡️ Why it matters: Room temp ingredients blend more evenly, resulting in smoother batter and even baking.

✅ 3. Don’t Over-Swirl the Filling

When layering the cake and cream cheese, gently swirl the filling just enough to create a ribboned effect. Too much swirling = blended batter and lost visual appeal.

🌀 Visual tip: 1 or 2 slow figure-eight swirls is all you need.

✅ 4. Tent with Foil to Prevent Over-Browning

If the top browns too quickly, loosely tent the pan with aluminum foil about 40 minutes into baking. This protects the surface while the inside continues to cook.

✅ 5. Be Patient When Cooling

Letting the cake cool in the pan for 2 hours is essential. It allows the structure to set so the cake releases cleanly when inverted. Rushing this step risks breaking the swirl.

⏳ Bonus Tip: Cool on a wire rack to avoid condensation buildup under the pan.

✅ 6. Chill Before Slicing (Optional, but Smart)

Want super-clean slices with a well-defined cream cheese layer? Refrigerate the fully cooled cake for 1–2 hours before slicing. It firms up the swirl without drying the cake.

✅ 7. Make It Ahead (It Actually Tastes Better!)

This cake stores beautifully. Make it a day in advance—the flavors deepen overnight. Cover tightly and refrigerate, then bring to room temperature before serving.

🔄 Creative Variations & Smart Swaps

The beauty of Pumpkin Cream Cheese Bundt Cake lies in its adaptability. Whether you’re adjusting for dietary needs, experimenting with flavor twists, or baking with what you have on hand, these variations will keep your fall baking fresh and exciting.

🍏 1. Healthier Twist: Applesauce Swap

Cut back on fat by replacing ½ cup of the oil with unsweetened applesauce. You’ll retain the cake’s moist texture while reducing calories—without sacrificing flavor.

🥄 Pro Tip: Don’t replace all the oil or the texture may become rubbery.

🌾 2. Make It Gluten-Free

Use a 1:1 gluten-free flour blend (with xanthan gum) in place of all-purpose flour. The cake remains tender and flavorful with the same beautiful swirl.

📌 Note: Let the batter rest for 10 minutes before baking to hydrate the GF flour fully.

🍫 3. Add Chocolate Chips

For pumpkin-chocolate lovers, add ¾ cup mini chocolate chips to the pumpkin batter before layering. The bittersweet chocolate contrasts beautifully with the sweet and spiced cake.

🍪 Tip: Toss chips in flour first to prevent sinking.

🧁 4. Make Mini Bundts or Loaves

Don’t have a Bundt pan? No problem! This recipe works great in:

• Two 9×5-inch loaf pans
• Mini Bundt pans (adjust baking time to ~30–35 minutes)

🎂 Bonus: Mini cakes are perfect for gifting!

🥥 5. Use Coconut Oil for Subtle Flavor

Substitute vegetable oil with melted coconut oil for a slightly tropical twist. Just ensure all other ingredients are at room temperature, as cold ingredients can cause the coconut oil to solidify.

🌡️ Baker’s Tip: Bake immediately after mixing to avoid batter thickening.

🍓 6. Top with Fruit or Nuts

Add chopped pecans, walnuts, or even dried cranberries to the batter for added texture and flavor. Or serve with fresh berries on the side for a vibrant contrast.

🙋‍♀️ Frequently Asked Questions About Pumpkin Cream Cheese Bundt Cake

Got questions before baking your Pumpkin Cream Cheese Bundt Cake? You’re not alone! Here are answers to the top questions home bakers ask when making this seasonal favorite.

🧁 Serving & Presentation Tips for Pumpkin Cream Cheese Bundt Cake

Once your Pumpkin Cream Cheese Bundt Cake is perfectly baked, it’s time to make it shine on the table. This isn’t just a dessert—it’s a showpiece. These serving and styling tips will make your cake even more irresistible.

🍽️ Slice and Show Off That Swirl

Use a sharp serrated knife to cut clean slices of your Pumpkin Cream Cheese Bundt Cake. Each piece should reveal that signature swirl of creamy filling. Wipe your knife clean between cuts to keep those layers defined and beautiful.

🍂 Autumn Vibes on Your Cake Stand

For stunning fall presentation, serve your Pumpkin Cream Cheese Bundt Cake on a white or rustic cake stand. Dress it up with:

• A drizzle of salted caramel or cream cheese glaze
• A light snowfall of powdered sugar
• Decorative garnishes like cinnamon sticks, pumpkin seeds, or sugared cranberries

📸 Your Pumpkin Cream Cheese Bundt Cake will be as photogenic as it is flavorful.

🍨 Pair It With Something Cozy

To elevate the experience, serve each slice of Pumpkin Cream Cheese Bundt Cake with:

• A scoop of vanilla or cinnamon ice cream
• Whipped cream with a dash of nutmeg
• A mug of chai tea, espresso, or hot apple cider

🎃 The tangy swirl in the Pumpkin Cream Cheese Bundt Cake balances beautifully with these cozy pairings.

🥡 Leftover Magic

Turn leftover Pumpkin Cream Cheese Bundt Cake into an indulgent breakfast or snack. Lightly toast a slice and top it with maple syrup, Greek yogurt, or even a pat of butter. The flavors deepen overnight, making the second day just as delicious.

Read Also: Honeycrisp Apple Sangria: 7 Irresistible Reasons to Make This Fall Favorite

🎉 Conclusion: Bake This Pumpkin Cream Cheese Bundt Cake Today

There’s something undeniably comforting about a dessert that brings together the cozy warmth of pumpkin spice and the creamy indulgence of cheesecake. This Pumpkin Cream Cheese Bundt Cake does just that—creating a stunning centerpiece that tastes every bit as good as it looks.

Whether you’re baking for a fall gathering, a special occasion, or simply because pumpkin season is calling, this cake never fails to impress. With its tender crumb, rich cream cheese swirl, and eye-catching Bundt shape, it’s a dessert that’s as elegant as it is satisfying.

Now that you’ve got the steps, tips, and tricks, it’s your turn to bake this Pumpkin Cream Cheese Bundt Cake and make it your own. Try one of the variations, drizzle it with your favorite topping, and don’t forget to share a slice (and maybe the recipe) with someone you love.

Have you baked this Pumpkin Cream Cheese Bundt Cake ?
Leave a comment, share it with friends, and follow us on Pinterest for more bake and no-bake dessert inspiration straight to your feed!

Read Also: Brown Sugar Shortbread: 6-Ingredient Irresistible Treat

Pumpkin Cream Cheese Bundt Cake – 7 Heavenly Reasons to Bake

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• Author: Olivia Reed
• Total Time: 1 hr 25 min (default to prep + cook)
• Yield: 12 slices (serves 12)

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Description

A show‑stopping fall dessert that layers moist, spiced pumpkin cake with a rich, creamy cheesecake swirl. Easy to prepare yet impressive to serve—this Pumpkin Cream Cheese Bundt Cake is a cozy seasonal must‑bake.

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Ingredients

Pumpkin Cake Batter

• 2⅞ cups (344 g) all‑purpose flour (spooned & leveled)

• 2 tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp each ground ginger, cloves, nutmeg, allspice (or substitute with 2 tsp pumpkin pie spice)

• 1 (15 oz) can pumpkin puree (not pie filling)

• 1 cup (200 g) packed light or dark brown sugar

• ¾ cup (150 g) granulated sugar

• 1 cup (240 ml) vegetable oil (or mix with applesauce)

• 4 large eggs, room temperature

• 1 tsp pure vanilla extract

Cream Cheese Filling

• 12 oz (339 g) full‑fat brick cream cheese, softened

• 1 large egg, room temperature

• ⅓ cup (67 g) granulated sugar

• ½ tsp pure vanilla extract

Optional Toppings

• Salted caramel sauce

• Flaky sea salt

• Alternatives: brown butter icing, cream cheese glaze, chocolate ganache, whipped cream, brown sugar glaze

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat & Prep

   • Preheat oven to 350 °F (177 °C).

   • Generously grease a 10‑inch Bundt pan—use butter or nonstick spray, and a pastry brush to coat all crevices.

2. Mix Dry Ingredients

   • In a large bowl, whisk flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.

3. Mix Wet Ingredients

   • In another bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.

4. Prepare Cream Cheese Filling

   • Beat cream cheese until smooth. Add egg, sugar, and vanilla; beat until fully combined and creamy.

5. Layer & Swirl in Pan

   • Spread half of the pumpkin batter in the Bundt pan.

   • Add the cream cheese mixture evenly.

   • Top with remaining batter and gently swirl with a knife (one or two figure‑eight motions).

6. Bake

   • Bake 55–65 minutes, until a toothpick comes out clean or with a few moist crumbs. If top browns too fast, tent with foil after 40 minutes.

7. Cool & Invert

   • Cool in pan for 2 hours on a wire rack.

   • Carefully invert onto a serving dish and cool completely before topping.

8. Serve or Store

   • Drizzle toppings, slice, and serve.

   • Store at room temperature for up to 2 days or refrigerate up to 5 days. Freeze for up to 3 months.

Notes

Use brick cream cheese for structure—avoid the tub variety.

Room temperature ingredients ensure smooth batter and swirl.

Substitutions: Use oil + applesauce, or pumpkin pie spice in place of multiple spices.

Serving tips: Let the cake cool fully (or chill) for clean slices.

Pan alternatives: Works in 9×5‑inch loaf pans or mini Bundts—adjust bake time accordingly.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert / Cake
• Method: Baking
• Cuisine: American (Fall-inspired)

Nutrition

• Serving Size: ~1/3 cup (approx.): 280 kcal
• Calories: 280 kcal
• Sugar: 37 g
• Sodium: –
• Fat: 13 g
• Saturated Fat: –
• Unsaturated Fat: –
• Trans Fat: –
• Carbohydrates: 37 g
• Fiber: –
• Protein: 4 g
• Cholesterol: –