Pumpkin Cream Cheese Bundt Cake

You have to try this pumpkin cream cheese bundt cake recipe! Both layers are irresistible and it's so easy! Recipe on sallysbakingaddiction.com

Another gorgeous fall wedding checked off the list! My friend for nearly 20 years, Katy, got married this weekend in the poconos. The wedding was at Skytop Lodge, a completely luxurious resort with surreal views and serious mountain lodge vibes. If you live anywhere on the east coast, Skytop is a must-see. From the warm apple cider to regal fireplaces, cushy couches, lakeside walking paths, and breathtaking scenery– you have to experience this! I told Kevin… like at least 304 times… I want to come back for a weekend getaway.

The whole weekend, most specifically the bride and groom, was picture-perfect. Kevin built their wedding arch (did you see on my Instagram story?) and their wedding dessert was an ice cream sandwich bar. You chose your cookie and your ice cream. I skipped the chocolate chip cookies and opted for a giant peanut butter cookie with pumpkin ice cream and sprinkles on top. Clearly this was the best wedding ever.

You have to try this pumpkin cream cheese bundt cake recipe! Both layers are irresistible and it's so easy! Recipe on sallysbakingaddiction.com

I sort of want to extend the party into today! And that party has just 5 words:

Pumpkin

cream

cheese

bundt

cake.

What’s more than this? Over 100 fellow bloggers are joining me today and sharing their newest pumpkin recipes too! (You can find all of those recipes linked on my friend Sara’s page.) You ready for this pumpkin extravaganza?

How to make pumpkin cream cheese bundt cake on sallysbakingaddiction.com

I’m being 100% real when I say that this pumpkin cream cheese bundt cake couldn’t be easier. It’s just like my cheesecake swirl carrot bundt cake. And also my pumpkin cake cheesecake. Step 1: make a really easy pumpkin batter. Step 2: make a 4 ingredient cream cheese filling. Step 3: layer them. Step 4: bake it!

The pumpkin batter combines a few kitchen staples like canned pumpkin, eggs, oil, cinnamon, spices, flour, and brown sugar. Oil, brown sugar, and pumpkin make this one of the moistest bundt cakes to come outta your oven! I love that about pumpkin cakes! It is unbelievably rich in flavor from all the spices, pumpkin, and brown sugar, too.

The cream cheese batter combines cream cheese, egg, sugar, and vanilla. That’s it! The filling is not overly sweet, which I love– and I think you’ll appreciate too. Real flavors shine through today!

Now, let’s layer:

How to make pumpkin cream cheese bundt cake on sallysbakingaddiction.com

How to make pumpkin cream cheese bundt cake on sallysbakingaddiction.com

How to make pumpkin cream cheese bundt cake on sallysbakingaddiction.com

Then bake for a good hour or so. This is a huge, thick bundt cake so it has to hang out inside the oven for awhile. The best size bundt pan is a 10-incher. Here is the bundt pan I own and love– I’ve used it hundreds of times over the years and it’s still good as new. I love the rubber grip handles.

You have to try this pumpkin cream cheese bundt cake recipe! Both layers are irresistible and it's so easy! Recipe on sallysbakingaddiction.com

This pumpkin bundt cake is so grand that it doesn’t even need an icing, glaze ganache, frosting, etc. And I can’t believe I’m saying that! The cream cheese layer inside sort of fills that “void.” 🙂

Listen to how weird this is. My parents came to the wedding this weekend as well and along with the wedding arch, our fancy clothes, and overnight bags– I packed the truck with a tupperware of pumpkin cream cheese bundt cake to give to my parents. Who does that! It was so good I had to get half of the cake out of the house… or else I’d be the size of a house.

You have to try this pumpkin cream cheese bundt cake recipe! Both layers are irresistible and it's so easy! Recipe on sallysbakingaddiction.com

Let’s get this party started!

PS: adorable “eat dessert first” fork from etsy!

Pumpkin Cream Cheese Bundt Cake

Ingredients:

  • 2 and 3/4 cups (345g) all-purpose flour (spoon & 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 (15 ounce) can pumpkin puree (not pumpkin pie filling)1
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) vegetable or canola oil
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 12 ounces (336g) full-fat block cream cheese, softened to room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon pure vanilla extract

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
  3. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
  4. Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
  5. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
  6. Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep will stored in the refrigerator for a few days.

Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. You'll need a tad less than 2 cups of pumpkin puree, which is a standard 15 ounce can. I prefer canned pumpkin in this bundt cake as opposed to fresh puree.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Whisk | Kitchenaid Hand MixerNonstick Fluted Pan | Eat Dessert First Fork |

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

You have to try this pumpkin cream cheese bundt cake recipe! Both layers are irresistible and it's so easy! Recipe on sallysbakingaddiction.com
You have to try this pumpkin cream cheese bundt cake recipe! Both layers are irresistible and it's so easy! Recipe on sallysbakingaddiction.com

96 comments

  1. So pretty! I love bundt cakes…their texture and appearance! And added a cream-cheese layer is even better 😀 Your fall pictures are beautiful! I’m surprised at how long it is taking for fall to take off down here in NC. Things are still mostly green, and it’s practically November!

  2. Ah, woah Sally! This cake not only sounds amazing but it looks like perfection!

  3. Everytime I see a recipe for bundt cake it just reminds me of “My Big Fat Greek Wedding”, aka my favorite movie ever! This looks fantastic too! I can’t believe Kevin built the arch for your friend’s wedding, how special. 🙂 I’m definitely doing that ice cream cookie bar for my wedding, your Instagram story inspired me. 😉

  4. This looks so good! I love how moist pumpkin makes things! There’s something great about bundt cakes–the simplicity I think. That wedding sounds incredible–as does the dessert! I’m definitely going to look into Skytop Lodge too!

  5. Sally, did you have to post this on the day I decided to do a no-processed-sugar week??????????????????????????????????????? Can next week come fast enough?

  6. Hi Sally,

    Can you use 9×13 inch pan?

  7. I’ve never been to SkyTop but the Poconos aren’t far so I’ll have to check it out! And this bundt cake? Yum!

  8. That ‘eat dessert first’ fork is so cute, Sally! I always love your baking accessories and serving extras. I haven’t made a bundt cake in such a long time – my famous bundt dessert is a chocolate bundt cake with chocolate glaze; but I agree that this bundt cake looks so good it doesn’t need a glaze. Hope to make it soon, probably not before the end of October but like I’ve been saying just because October will be over doesn’t mean Fall is. Still got a month and a half to go before winter, why not bake as much pumpkin, apple and cinnamon desserts as we can? 😉

    • The fork was a gift from a friend, but aren’t they adorable? I only have one and am tempted to buy 3 more to have a little set. November is still very much fall, so hopefully you can find the opportunity in a few weeks 🙂

  9. Sally, I’m so glad that you’ve had so many adventures lately! Love that you’re starting to find a true work life balance. 🙂 Your friend Katy’s wedding sounds amazing. Um… can I have one of those PB + pumpkin ice cream sandos like now? 😉 I absolutely love the shot of you slicing the bundt–perfect action shot. The tupperware of bundt: I do that too! Haha. People certainly learn to bring their appetites when they’re hanging out with us! 😉 P.S. The site redesign is beyond wonderful. I especially love the recipe formatting! xo

    • Thanks Demeter! We’re still working out a few website kinks, so hopefully it will be all set next week or so. I appreciate it! 

  10. I kid you not, yesterday (after much deliberation) my fiancée finally decided that for his birthday cake this year he wanted pumpkin bundt cake. How incredible that I wake up to this today! Your recipes never disappoint and now it appears you are psychic too. What can’t you do, Sally?! 🙂

    Just a question, he’s not a huge cream cheese fan, can this be made the same way just without the filling? I was considering just a light dripped glaze on top instead.

  11. I LOVE these cute dessert forks and spatulas of yours with the funny sayings (like “Life is Short, Eat Dessert First!”) 😀

    This Pumpkin Creamcheese Bundt Cake looks dreamy, perfect for a gray fall afternoon with a hot mug of latte or chai.

    Wow, it must have been a pretty scenic wedding, hope we’ll get to see some fall foliage photos in a post on your photo blog 😉

  12. This looks SO good! And that cream cheese layer in there? Love it! I give baked goods away all the time to family and friend too. Like you, just have to get it out of the house or else hubby and I would be eating it all and that definitely would not be a good thing 😉 P.S. that fork is just adorable!

    • I usually try to get leftovers out of the house, especially if it’s pumpkin anything. Or any cake. Or cookies! Ok, all of it.

  13. I don’t like pumpkin what else could I use in this wonderful looking piece of art?

  14. I’ve never seen this combination of pumpkin-cream cheese before (and it looks wonderful), thank you for sharing this!

  15. Im sitting down with a slice now. …wow warm moist cake…not heavy very light and not overly spiced….just the perfect blend. 

  16. I don’t think I’ve ever made a bundt cake…. but I love your pumpkin cheesecake cake recipe. Finally bought my first few cans of pumpkin this weekend so I have lots of baking to do.

  17. Loving all of these pumpkin recipes. I like how you added the cream cheese mixture inside. Makes for a really nice surprise (:

  18. I saw this and wondered about an icing which is typical with bundt, and even though this obvs doesn’t need an icing I have a question. How do we keep an icing from dissolving into the cake? I always have that problem. When I make this I’m gonna wanna ice it…like with a maple icing.

  19. It’s mouthwatering..Thank you for the post!!

  20. Sally,

    I am about to purchase a stand mixer and I was wondering which attachment is a paddle attachment? I tried searching on the mixer site but did not see one. Can you send me a link to a paddle attachment? Is it the attachment that the mixer comes with?

  21. The texture of this bundt cake looks absolutely PERFECT. And with that layer of cream cheese in the middle, could it get any better?! 😉

  22. Sally you are coming to Schaumburg Il and I didnt even take advantage to purchase a ticket to learn from you all your baking tips or some at least !

  23. I love love all your post.  I have tried several of your recipes especially your cookies.  I would I to try this recipe but I have a new propane oven and I have had a couple of failures in the cake category.  I have a convection and bake options on my oven.  Do you have any suggestions to make my cakes perfectly cooked every time.    Any ideas??

    • Hi Pam! Making a switch to a new oven always requires an adjustment period. I always suggest baking desserts at the bake (conventional) option. Others may not agree, but I always get the best results this way. I save the convection option for casseroles and other savory foods.

  24. My grandma’s 91st birthday is on Thursday and I’m making this for her! She’s an October baby and I think a pumpkin cake would be perfect. I must say I did add chocolate chips because I can’t help myself, but I don’t think she’ll mind.

    Thanks, Sally! ^_^

  25. Dear Sally,
    my cousin requested for a red velvet cake for her birthday. seeing yours i like to try baking this in a bundt pan.
    do you think i can sandwich the cream cheese for a red velvet cake that i am going to bake in a ELEGANT HEART bundt pan ?
    would the cheese melt and “spread” out into the batter ?
    thanks ahead for your advise.

    • I can’t see why not! This cream cheese filling won’t spread into the batter. It remains a pretty swirl. Have fun!

      • thank you !
        ♥ from Singapore ♥

      • Tried n it didnt work. ..cream cheese sank to the bottom..ie the top when turned right side up after baking. The cheese was heavy on the top of the elegant heart bundt..deforming the top

  26. What a special treat to see the Eat Dessert First fork in action!! I can’t wait to show this to my little ones when they get home from school today- I know what we’ll be baking this weekend!
    Thank you Sally!

  27. Pumpkin AND cream cheese? This recipe as my name all over it!

  28. Hi Sallly! I’m making this tomorrow morning and wondering, does the cream cheese need to be at room temp? I know you usual specify that so I’m just curious if it’ll work well cold.

  29. Helloo! I was planning to make this recipe for a work potluck coming up in November. I was thinking to ice the cake to dress it up some (I realize this might be overkill), but any suggestions on a good icing that would go well with the pumpkin and cheesecake? Thank you <3

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