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:






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


  • 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
  • 1/2 teaspoon allspice
  • 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


  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, nutmeg, and allspice 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 well 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.

Did you make a recipe?

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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.


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



  1. Lisa Locklear on September 24, 2017 at 1:35 pm

    With Autumn here, and cooler temperatures, this is great with a scoop of vanilla ice cream. I’m not a fan of pumpkin, but it is AWESOME

  2. Jen on September 27, 2017 at 9:18 am

    I made this over the past weekend and LOVED it! The cake is so dense and moist and flavorful, and then you’ve got that yummy streak of cream cheese, which by the way tastes even more amazing after chilling the cake. I will definitely be making this again!

    • Sally on September 27, 2017 at 1:30 pm

      Hi Jen, Thanks for letting me know how much you liked it! So happy you will be making this again!!

  3. Katie on September 27, 2017 at 8:13 pm

    Can I make it in advance? I’d like to bake it tomorrow for a get together on Friday. Also, when I bake it whether it be tomorrow or some time down the road, can I put it up on my cooking blog? I will of course give you and your blog credit.

    • Sally on September 28, 2017 at 11:49 am

      Sure can! It will hold up well.

  4. Janet on October 6, 2017 at 9:15 pm

    This cake was delicious and so easy to make!! 
    My coworkers loved it – I made two cakes in one week 🙂
    I made the cakes 2-3 days in advance and they kept very well in the fridge. Thanks for the great recipe!

  5. Mildred Velez on October 6, 2017 at 11:27 pm

    How many mini bundt cakes can you get from this recipe.

  6. Jahmila D on October 9, 2017 at 9:27 pm

    My favorite pumpkin loaves recipe!! I omit the cream cheese when using loaf pans. This recipe makes 2 loaves and I add chocolate chips. I top them with crushed pecans and dark brown sugar. A crowd pleaser indeed. Thank you Sally! Congratulations on your baby blessings!

    • Sally on October 10, 2017 at 12:41 pm

      Love the addition of pecans and brown sugar on top!

  7. Jahmila D on October 9, 2017 at 9:29 pm

    I have them in the oven right now 

  8. Dolores on October 14, 2017 at 4:44 pm

    I have pumpkin from my garden in the freezer. Can fresh pumpkin be utilized, as opposed to canned?  Does it make a difference in the texture?

  9. Lori on October 18, 2017 at 6:57 am

    Have you ever tried this recipe as gluten free?

  10. Jen on October 18, 2017 at 8:20 pm

    My son and I made this tonight! So good!!! I drizzled warm Carmel over top of the whole cake.

    • Sally on October 19, 2017 at 12:17 pm

      Pumpkin and caramel are a fantastic combination! Glad you enjoyed it!

  11. Madelin on October 22, 2017 at 8:54 pm

    More of a loaf than a cake but very good! Can anyone tell me why mine kinda poufed up funny when baking? I was thinking it would be fairly flat an even so when you flip it it sits right but mine was too bumpy. Did I do something wrong?

  12. Grace on October 30, 2017 at 2:11 pm

    Can I make these in my mini bundt cake pan? What do you recommend reducing the baking time to? 

    • Sally on October 31, 2017 at 11:41 am

      Sure can, though I’m unsure of the exact bake time.

      • jamie manske on November 20, 2017 at 10:47 pm

        I baked them in my mini bunt cake pans and they turned out beautiful! They were perfect for me at 20minutes but ovens vary so check them from 15 on.

  13. Linda on November 3, 2017 at 1:44 pm

    My mom and I made this together today. It was great to spend the day together baking and the end result was delicious. I loved this cake. Thanks for posting the recipe.!

  14. Alison on November 8, 2017 at 8:52 am

    Could you use pumpkin pie spice as a replacement for the cloves, cinnamon, nutmeg and ginger, so I wouldnt have to buy all of those separately?


    • Sally on November 8, 2017 at 3:50 pm

      Sure can!

      • Alison on November 8, 2017 at 4:22 pm

        Do you know about how much I should use? 🙂 

      • Sally on November 8, 2017 at 7:20 pm

        2 teaspoons

  15. Jim on November 8, 2017 at 12:14 pm

    Sally I just seen your recipe on the internet looks good. I want to try it with sweet potatoes I have made sweet potato bread that is really good to. Have you tried it that way.

    • Sally on November 8, 2017 at 3:48 pm

      Thanks Jim! I haven’t tried this with sweet potatoes instead.

  16. Rochelle on November 8, 2017 at 12:20 pm

    Wonderful Recipe!!! I made this cake for a Fall party and it was a delish hit!! Looked just like the photo and was “Pumpkin-licious”!!!

  17. nurseretched on November 8, 2017 at 7:36 pm

    Let’s just say, I made 4 of these over the weekend and no one complained.  

  18. Rexanne on November 10, 2017 at 10:35 am

    I made this for my church life group and they LOVED it, several asked for the recipe. It’s a keeper. I am now making it for my church auction to fud our blessings and wishes for Christmas.

    • Sally on November 10, 2017 at 1:42 pm

      I’m so happy to hear it was a success!

  19. Julia on November 14, 2017 at 10:53 am

    Hi Sally! I have to go to 2 Thanksgiving dinners this year so I was wondering is this could be split into 2 loaf pans so I could bring one to each family. If so, would the bake time be different? Thanks!

    • Sally on November 14, 2017 at 11:59 am

      Hi Julia! Absolutely! I’m unsure of the bake time. Will be much shorter.

  20. Gabriela Rodriguez on November 16, 2017 at 10:16 pm

    so this will be my first time baking something from scratch, i have to ask a silly question, what on earth are cloves? is it something i can get already grounded up like cinnamon and the other spices?

    please help! lol.

  21. Amber on November 18, 2017 at 4:35 pm

    Sounds amazing! Has anyone tried using applesauce instead of oil?

  22. Jennifer on November 21, 2017 at 6:02 pm

    I made this for a dinner as a donation for a fundraiser. Everyone LOVED it!! I changed it up and drizzled cream cheese and caramel icing. YUM!! I was asked to make it again for Thanksgiving! 🙂

  23. Stacey Pittman on November 22, 2017 at 1:30 am

    I made this tonight for potluck tomorrow at work! However when I flipped it and removed the pan it seems still raw in the middle. I’ve put it back in the oven for a few more minutes. I’m currently waiting! Did I do something wrong? 

  24. Tonya on November 24, 2017 at 9:58 pm

    I’m not a fan of pumpkin pie but I really enjoyed this cake. It was really good, especially slightly warmed in the microwave. I would like to know will the cream cheese survive if I freeze leftovers?

    • Sally on November 25, 2017 at 8:19 am

      Absolutely! See my make ahead tip.

  25. Dana on November 26, 2017 at 9:11 am

    Looks delicious! My bundt pan is too small though, do you think it could be done in a tube pan instead, like my angel food pan? 

    • Sally on November 27, 2017 at 6:42 am

      Your tube pan should be great!



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