Pumpkin Cream Cheese Bundt Cake
This Pumpkin Cream Cheese Bundt Cake features a delightful blend of spiced pumpkin cake and creamy cheesecake, making it a perfect fall dessert that will impress any crowd.
Prep Time
25 minutes
Cook Time
60 minutes
Total Time
4 hours, 30 minutes
Yield
12 servings
Ingredients
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 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 (not pumpkin pie filling)
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 12 ounces (339g) full-fat brick cream cheese, softened
- 1 large egg, at room temperature (for the filling)
- 1/3 cup (67g) granulated sugar (for the filling)
- 1/2 teaspoon pure vanilla extract (for the filling)
- Optional: salted caramel sauce, flaky sea salt for topping
Instructions
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan.
- In a large bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
- In another large bowl, combine the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until well mixed.
- Pour the wet ingredients into the dry ingredients and whisk until fully combined. The batter will be thick.
- For the cream cheese filling, beat the cream cheese until smooth, then mix in the egg, sugar, and vanilla until creamy.
- Spread half of the pumpkin batter in the Bundt pan, followed by the cream cheese filling, and then the remaining pumpkin batter. Swirl gently with a knife.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean with a few moist crumbs.
- Let the cake cool in the pan on a wire rack for 2 hours. Then invert onto a serving plate and cool completely.
- Drizzle with optional toppings before serving and store leftovers at room temperature for up to 2 days, or in the fridge for up to 5 days.
Nutritional Information
This section can be filled with specific nutritional values if available.
