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.
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
Instructions
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.
Mix Dry Ingredients
In a large bowl, whisk flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
Mix Wet Ingredients
In another bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
Prepare Cream Cheese Filling
Beat cream cheese until smooth. Add egg, sugar, and vanilla; beat until fully combined and creamy.
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).
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.
Cool & Invert
Cool in pan for 2 hours on a wire rack.
Carefully invert onto a serving dish and cool completely before topping.
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: -