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

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American


Pumpkin cream cheese bundt cake features a perfectly spiced pumpkin cake with a delicious cream cheese filling.


  • 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 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.


  1. Freezing Instructions: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.
  2. Special Tools: Glass Mixing Bowls | Whisk | KitchenAid Hand MixerNonstick Bundt Pan | Eat Dessert First Fork
  3. Pumpkin: 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.

Keywords: pumpkin cream cheese bundt cake, pumpkin 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
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. Hi Helen, would love to make this cake sugar free as well (for someone who cannot eat sugar T1D). Did you ever find out how to make it?

  1. I made this today my pan was kinda small.lol it wasn’t a BIG hit and the family loved it .will make this again .Thank you SO much for sharing

  2. Just made this for my mother-in-law’s birthday and it really is easy, as promised (thanks Sally!!). This is my go-to site for fantastic desserts that turn out the first time (:

  3. Why do you use only baking soda in your pumpkin cream cheese bundt cake recipe but you require both baking powder and baking soda in your chocolate cream cheese bundt cake recipe? Thank you!

  4. Do you think that adding a streusel topping (it would be put in the bottom of the pan before cake batter layering and baking) would change the baking outcome? its not something I’ve ever tried before and I want to make sure that I don’t end up with an unevenly baked cake.

  5. Hello!

    I love pumpkin and chocolate chips! Instead of doing a cream cheese layer, do you think I could add chocolate chips to this recipe? If so, how much?

    1. Sure can! There are lots of ways to do it, but I recommend using 1 teaspoon of ground cinnamon and 1 Tablespoon of pumpkin pie spice.

    1. Hi Molly, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  6. Are the spices you’ve listed in the recipe similar to a pumpkin pie spice mix? If so, would I be able to use that and with what measurement of it? Thank you!

    1. Hi Nicole! Definitely. I recommend using 3 teaspoons of pumpkin pie spice (a lot because it’s a big pumpkin cake) PLUS 1 teaspoon ground cinnamon. You can leave out the additional tsp of cinnamon and other spices listed.

  7. I was looking for a pumpkin roll recipe and came across this. All the pumpkin roll recipes called for canned pumpkin filling (squash). I take my pumpkin seriously, and was delighted that you do too. I’ve completely abandoned the “roll” for a more traditional dessert that is true to it’s name. It must be something in the air in the Poconos that makes us want to cook real food from real ingredients. Glad to hear you like our little corner of the universe and thanks for the recipe!

    1. This recipe yields 2 loaf pans. Bake time will be similar to my pumpkin bread:https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/

  8. Sally,
    I tried your recipe for my husband’s B-day!
    Just to let you know my daughter never liked a pumpkin cake before. It was that good.
    Thank you 🙂

  9. This may be too late to be helpful, but I live in the Denver area and rarely make any changes. I think the bake time will be a little different, but you will want to keep your eye on that anyway. Back when I was more conscientious of such things I usually found directions to add a couple of tablespoons of flour. I also used to get Hungarian High Altitude flour, but don’t think it makes much difference. Last week I made Sally’s chocolate chip pumpkin bread with no adjustments for altitude (though several for allergies and taste) and it was amazing! I did have to bake it for more than 90 minutes.

  10. I recently made a different bundt cake and had to cut off the “bottom” once inverted so it would sit flat and show the shape nicely. Is there a way to put the batter in so that the rise stays flatter?

    1. Hi Gail, Short of making sure the batter is evenly distributed in your pan and that your oven racks are level there isn’t much you can do. I almost never find the need to level off the bottom of this bundt cake since we are flipping it over!.

  11. Thanks for the yummy recipe. . Since I don’t like chocolate chills, I used raisins instead. Came out delicious.
    Why do you prefer the canned pumpkin to fresh?
    I was trying to use some pumpkins from Halloween that we never carved. The pumpkin was rich and dark from the bumpy ones. Got to be careful to separate the “ pith” from the pumpkin but it came out very well with a lot of texture

  12. Hi Sally, my husband accidentally picked up two cans of pumpkin pie filling instead of pumpkin purée. Can you please suggest one of your recipes that would accommodate the pie filling? Not interested in baking a pumpkin pie right now, but muffins, breads, even waffles would be good. Thank you!

    1. Hi Erin! Unfortunately I don’t bake with pumpkin pie filling often (unless making an actual pie, but I usually use puree for that too!). I don’t have any recipes using it, but I’m sure you can find some excellent ones elsewhere. Sorry I can’t help!

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