Description
Pumpkin Cream Cheese Bundt Cake is a moist and spiced pumpkin cake filled with a rich cream cheese center, perfect for fall gatherings. The warm spices and creamy texture make it a crowd-pleasing dessert.
Ingredients
Scale
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 (15-ounce) can pumpkin puree
- 1 cup packed light or dark brown sugar
- 3/4 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 12 ounces full-fat brick cream cheese
- 1 large egg (for filling)
- 1/3 cup granulated sugar (for filling)
- 1/2 teaspoon pure vanilla extract (for filling)
- Optional: salted caramel sauce
- Optional: flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter or cooking spray.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
- In another large bowl, combine pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Whisk until smooth.
- Gradually mix the wet ingredients into the dry mixture until just combined. Do not overmix.
- In a medium bowl, beat cream cheese until smooth. Add 1 egg, 1/3 cup sugar, and 1/2 teaspoon vanilla. Mix until creamy and lump-free.
- Spread half the pumpkin batter into the Bundt pan. Add the cream cheese layer evenly over the batter. Top with remaining pumpkin batter. Swirl gently with a knife or skewer.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 2 hours. Invert onto a wire rack and cool completely before serving.
- Optional: drizzle with salted caramel sauce and sprinkle with flaky sea salt before serving.
Notes
- Do not overmix the batter to avoid a dense cake.
- Ensure your Bundt pan is well greased to prevent sticking.
- Use room-temperature ingredients for smoother batter and filling.
- The cake can be made ahead and stored in the fridge or freezer.
- Variations include adding chocolate chips or nuts, or using maple syrup for added flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: pumpkin cake, bundt cake, fall dessert, cream cheese filling, spiced cake, Thanksgiving dessert, pumpkin bundt cake