Pumpkin cream cheese Bundt cake is everything you love about pumpkin cake with a decadent cream cheese layer hiding inside. Simple to prepare and perfectly spiced, this fall cake always impresses a crowd. Both layers are simply irresistible!
If you like my pumpkin Bundt cake, you’re going to love today’s pumpkin cream cheese Bundt cake. We use the same base recipe, ditch the chocolate chips, and add a cream cheese layer. Hello, fall!
Why You’ll Love This Pumpkin Cream Cheese Bundt Cake:
- Easy to make
- Moist and dense
- Spiced with cinnamon, ginger, cloves, nutmeg, and allspice (or you can use pumpkin pie spice!)
- Layered with a tangy cream cheese filling
- Perfect for fall celebrations
My favorite reason to LOVE this cake is that it uses an entire standard can of pumpkin. I always appreciate recipes calling for the whole can because you’re not stuck with a random 1/4 cup leftover.
How to Make Pumpkin Cream Cheese Bundt Cake
This Bundt cake isn’t as light as my favorite pumpkin cake but not as dense as pound cake. It lies somewhere in the middle with the same great flavors as pumpkin bread. And, it couldn’t be easier to make. Let’s review the steps:
- Make the cake batter. This 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 out of your oven. It is unbelievably rich in flavor from all the spices, pumpkin, and brown sugar, too.
- Make the cream cheese filling. You only need 4 ingredients for this layer.
- Layer the two. We follow similar layering methods when making my cheesecake swirl carrot Bundt cake and pumpkin cake cheesecake.
- Bake. I recommend using a 10-inch Bundt pan to hold all of the batter. This is a huge, thick Bundt cake so it takes a while to completely bake through.
Let’s layer:
The cream cheese mixture is thick:
The Best Cream Cheese Filling
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.”
You only need 4 basic ingredients: block-style cream cheese, an egg, granulated sugar, and vanilla extract. Combine them all together and carefully layer it on top of the pumpkin cake batter. It’s pretty thick so do your best. I like to spread it as close to the edges of the pan as possible so there’s filling in every bite.
This filling isn’t overly sweet, which I love—and I think you’ll appreciate too. Real flavors shine through today!
More Favorite Pumpkin Recipes
- Pumpkin Pie & Pumpkin Slab Pie
- Pumpkin Cupcakes
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bars & Pumpkin Bread
- Pumpkin Cheesecake Muffins & Simply Pumpkin Muffins
Pumpkin Cream Cheese Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 3 hours, 30 minutes
- Yield: serves 10
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Pumpkin cream cheese Bundt cake features a perfectly spiced pumpkin cake with a delicious cream cheese filling.
Ingredients
- 2 and 3/4 cups (344g) 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 ground 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 or 1.5 blocks) full-fat cream cheese, softened to room temperature
- 1 large egg
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Freezing Instructions: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.
- Special Tools: Glass Mixing Bowls, Whisk, KitchenAid Hand Mixer, and Bundt Pan
- Spices: Instead of 1/2 teaspoon each ginger, cloves, nutmeg, and allspice, you can use 2 teaspoons of pumpkin pie spice. (You will still add the 2 teaspoons of ground cinnamon.)
- 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
If I make this cake the night before serving, do I need to refrigerate?
Hi Sarah, You can keep the cake at room temperature overnight. Leftovers will last in the refrigerator for a few days. Enjoy!
Hey Sally, would it work to bake this batter in some round pans to make a layer cake (leaving the cream cheese part out)?
Hi Lindsey, For a layer cake you can use the recipe for The Best Pumpkin Cake I’ve Ever Had and see the recipe notes to bake it in two round 9 inch pans. Happy baking!
I made this cake tonight, it was the best pumpkin cake I ever ate. Family love it. Thanks for sharing the recipe.
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?
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!.
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.
★★★★★
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 🙂
Felicia
★★★★★
Hi Sally! If I make this in a loaf pan how would I adjust the baking time?
Hi Tiffany! Absolutely. This recipe yields 2 loaf pans. Bake time will be similar to my pumpkin bread.
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 (:
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?
Your tube pan should be great!
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?
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! 🙂
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!
Hi Julia! Absolutely! I’m unsure of the bake time. Will be much shorter.
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.
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”!!!
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.!
My son and I made this tonight! So good!!! I drizzled warm Carmel over top of the whole cake.
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!
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!
I made this for a co-worker’s going away party (he’s a big fan of pumpkin spice everything) and it was great! The layers of pumpkin and cream cheese worked beautifully and my house smelled like Thanksgiving! I added Sally’s maple glaze on top and it worked really well. Would definitely make again!
I made this cake last week to take to work for my birthday! It was a big hit! First time I’ve made it and it turned out perfect! It tastes amazing! I made one tonight for Christmas desert tomorrow! Can’t wait for a piece! ❤️❤️❤️
Would this recipe work at all with a normal cake pan, or does it absolutely have to be a bundt pan?
Hey Sally,
I made this for Thanksgiving this year and it was awesome! I don’t usually like pumpkin pies or pumpkin anything and this cake I felt was really special.
Thanks!
Funny question – can I exclude the pumpkin? Would I need to add something in its place to maintain how moist it is? I love cream cheese, but don’t care for pumpkin lol!! Thanks!!
How about mashed bananas?
I tried this cake for a friendsgiving party, and unfortunately it did not turn out– I’ve tried tons of your recipes, and this was the first one that didn’t!
The cream cheese layer was almost nonexistent. Any idea what went wrong? The texture of the filling was almost as if the cheese melted into the cake, leaving just the egg and sugar. I mixed the filling according to your directions, but maybe I overbeat it?
I’ve never tried a filled cake before, so maybe there are some common pitfalls?
Any advice would be appreciated!
Can you make these in mini bundt pans?
Absolutely! I’m unsure of the bake time for smaller size.
Would it be possible to substitute pumpkin pie spice for the individual spices, as that is what have on hand. If it is possible what amount should be added?
Absolutely! I suggest using only 1 teaspoon cinnamon and add 1 and 1/2 teaspoons pumpkin pie spice.
I made this cake for my co-workers last week. I expect a promotion:) This cake is ridiculously moist and delicious without being overly sweet. I made cream cheese frosting to go with it because you can never have enough cream cheese goodness, right? Thanks for sharing! This one is a winner!
Im sitting down with a slice now. …wow warm moist cake…not heavy very light and not overly spiced….just the perfect blend.
Sure can! Here is my pumpkin chocolate chip Bundt cake.