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Pumpkin Cream Cheese Bundt Cake - Sweet pumpkin cream cheese bundt cake recipe with pumpkin and cream cheese in one decadent cake. Cheesecake lovers would love this amazing cake.
Summer is slowly creeping away from us.
I am a summer kind of person but I do love Fall, with its balmy weather and crispy cooler air.
Fall produce such as pumpkins are cropping up everywhere now in the supermarkets.
On social media, you can’t help but seeing a ton of fall recipes using pumpkin, and I have just the best pumpkin cream cheese bundt cake recipe for you.
Contributor: Baked by Joanna
Cooler weather is just around the corner, so we knew it was the perfect time to bake a fall cake.
We stumbled a across this recipe from Bright-Eyed Baker and was instantly intrigued.
While the original recipe comes topped with a cinnamon brown sugar glaze, we decided to go with a simple white sugar icing because the bundt cake itself had so much flavor already.
The white icing also makes the cake a perfect transition from summer foods to autumn treats.
If you want, you can always add a 1/4 teaspoon to the white icing for a bit of warm flavor.
Frequently Asked Questions
This recipe is only 395 calories per serving.
What To Serve With Pumpkin Cream Cheese Bundt Cake
For a delightful after meal treat, I recommend the following recipes:
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Pumpkin Cream Cheese Bundt Cake
Ingredients
Cream Cheese Filling Ingredients:
- 8 oz (230 g) cream cheese, room temperature
- 1/2 cup (100 g) sugar, granulated
- 1 egg
- 1/4 teaspoon (1.5 ml) cinnamon
- 1/4 teaspoon (1.5 ml) vanilla extract
Pumpkin Bundt Cake Ingredients:
- 3 cups(360 g) all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1 1/2 teaspoons (7.5 ml) baking soda,
- 1 teaspoon (5 ml) salt
- 1 1/2 teaspoons(7.5 ml) cinnamon
- 1/4 teaspoon (1.5 ml) ground all spice
- 1/4 teaspoon (1.5 ml) ground cloves
- 1/4 teaspoon (1.5 ml) ground ginger
- 1/8 teaspoon (0.75 ml) ground nutmeg
- 1/4 cup (80 g) unsalted butter, softened
- 1/2 cups (90 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar,
- 2 eggs
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (350 ml) canned pumpkin
- 1/2 cup (120 ml) low fat vanilla yogurt
- 1 1/2 teaspoons (7.5 ml) vanilla extract
Icing Ingredients:
- 1 tablespoon (15 g) unsalted butter
- 4 teaspoons milk, plus another 1/4 teaspoon (1.5 ml) if needed, 20 ml
- 1 cup (100 g) powdered sugar, plus extra if needed
Instructions
- Preheat the oven to 350°F (176°C). Spray a 12-cup Bundt pan with nonstick cooking spray and set aside.
To make the Cream Cheese Filling:
- In a stand mixer, beat the cream cheese with the granulated sugar until smooth and light in texture. Add the egg, cinnamon, and vanilla; beat until smooth. Transfer the filling to a separate bowl and refrigerate while preparing the cake batter.
To make the Pumpkin Bundt Cake:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In the bowl of a stand mixer, cream together the butter and sugars. Beat in the eggs one at a time. Add the vegetable oil, pumpkin, yogurt, and vanilla; beat until the mixture is smooth. Mix in the dry ingredients on the lowest speed, just until evenly incorporated.
- Assemble by pouring half of the pumpkin batter into the prepared Bundt pan, ensuring that the batter covers the bottom and fills every crevice. Smooth the top with the back of a spatula. Add the cream cheese filling, making sure it covers the first layer of batter and reaches every crevice, smoothing it on top.
- Repeat with the remaining pumpkin batter, covering the cream cheese completely. Tap the pan firmly against the counter to ensure that the batter settles into the pan without any empty pockets.
- Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the Bundt cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
To make the Icing:
- Make the icing by microwaving the butter and milk in a heat-safe bowl for 40 seconds, or until the butter has melted. Add the powdered sugar and stir until the mixture is smooth. If a thicker icing is desired, add more powdered sugar to achieve the preferred consistency. Conversely, add milk to create a thinner icing. The icing should be somewhat thick but still runny enough to flow easily over the Bundt cake.
- Pour the icing carefully over the top of the cooled cake, focusing on the peak and allowing it to drizzle down the sides. Work quickly, as the glaze will set fast.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
looks delicious! How should I adjust this recipe for high altitude?
I am not too sure but I think you will be fine.
Thank you so much by using metric equivalent to ounce. I do not need to use special app to know how much grams I will need.
I like everything on your website.
Lena
Thanks Lena.
I made this today. I was not sure it would turn out. It came out of the bundt pan very nicely and the aroma through the house was intoxicating (we love pumpkin). I cut it in half. I have had a small slice already without the glaze. it is delicious that way as well. I know that others will enjoy this also.
Hi Maureen, so glad that you tried the pumpkin cream cheese bundt cake recipe and like it. :)
Thank you Bee for the lovely recipe.
I love pumpkin flavored cookies and cakes, and would love to try this recipe! I see that your recipe calls for the use of a stand mixer….could I substitute it with a hand-held mixer? Will the effect be the same?
Thanks for advice.
Hi there, just like to say i love your blog and your recipes.
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Melanie Booth
Love those warm spices. I somehow never think of combining pumpkin and cream cheese… but this looks really wonderful. Bookmarking to try soon. Thanks for sharing!