Pumpkin Cream Cheese Bundt Cake

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! 

slice of pumpkin cream cheese bundt cake on a silver plate with a fork

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!

pumpkin cream cheese bundt cake with a knife cutting a slice

Why You’ll Love This Pumpkin Cream Cheese Bundt Cake:

  • Easy to make
  • Moist and dense
  • Spiced with cinnamon, ginger, cloves, nutmeg, and allspice
  • Layered with a tangy cream cheese filling
  • Perfect for fall celebrations

My favorite reason, and this is just me being a total nerd, is that the cake 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.

pumpkin cake batter in a glass bowl with a whisk

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:

  1. 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.
  2. Make the cream cheese filling. You only need 4 ingredients for this layer.
  3. Layer the two. We follow similar layering methods when making my cheesecake swirl carrot bundt cake and pumpkin cake cheesecake.
  4. 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:

bottom layer of pumpkin cake batter in a bundt pan

cream cheese layer spread on top of pumpkin cake batter in a bundt pan

pumpkin cream cheese bundt cake in a bundt pan before baking

pumpkin cream cheese bundt cake in a bundt pan after baking

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!

slices of pumpkin cream cheese bundt cake on silver plates with forks

More Favorite Pumpkin Recipes

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pumpkin cream cheese bundt cake with a knife cutting a slice

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 (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 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 Mixer, and Bundt Pan
  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


  1. Looks delicious!!!

  2. 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!

    1. Nothing like Colorado, right?!

  3. Tori//Gringalicious says:

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

  4. Marina @ A Dancer's Live-It says:

    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. 😉

    1. The bride’s favorite dessert are chipwiches, so it was a must. You gotta do it, it was a HUGE hit!

  5. Michelle @ Brown Butter and Biscuits says:

    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!

  6. 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?

    1. Let the countdown begin!

  7. Hi Sally,

    Can you use 9×13 inch pan?

    1. Definitely! The bake time will be shorter, though I’m not certain of the exact time.

  8. Shelby @ Go Eat and Repeat says:

    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!

    1. You should! It’s so dreamy there.

  9. 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? 😉

    1. 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 🙂

  10. Demeter | Beaming Baker says:

    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

    1. 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! 

  11. 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.

    1. That is hysterical! But yes, you can simply leave out the cream cheese layer. I would drizzle with an icing, of course. Maple icing, vanilla icing, or a chocolate ganache if you’d like!

  12. Stella @ Stellicious Life says:

    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 😉

    1. I’ll be sure to post pictures of it all soon!

  13. Dawn - Girl Heart Food says:

    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!

    1. 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.

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

    1. How about some mashed bananas? Banana cream cheese is always a fabulous combo.

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

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

    1. Enjoy, Lynn! 🙂

  17. Patricia @Sweet and Strong says:

    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.

    1. And this is just like the cheesecake cake! I hope you try it.

  18. Blogtastic Food says:

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

  19. 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.

    1. If you’ve got a SUPER thick icing, you don’t have to worry about it dissolving as much. Try this maple icing: https://sallysbakingaddiction.com/2016/07/04/apple-slab-pie-maple-icing/

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

  21. 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?

    1. Just the standard one that comes with the mixer. It’s also known as the “flat beater.” It looks like this: https://www.bedbathandbeyond.com/store/product/kitchenaid-reg-coated-flat-beater/1013701792

  22. Sarah | Well and Full says:

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

  23. 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 !

    1. Ahh! Sorry I’ll miss you!

  24. 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??

    1. 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.

  25. 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! ^_^

    1. YES to the chocolate chips!!! Happy birthday to your grandma!

  26. 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.

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

      1. thank you !
        ♥ from Singapore ♥

      2. 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

  27. 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!

    1. Sarah, I LOVE the fork! It will get a lot of use!!! Hope you and your littles enjoy the cake 🙂

  28. Amanda @ Anchored to Sunshine says:

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

  29. 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.

    1. Whoops! Yes, room temperature. Thanks Kadie!

  30. 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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