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. 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!

    1. So glad you liked it, Brittany! Keep us posted on that promotion 😉

  2. Laura | Tutti Dolci says:

    That cream cheese swirl is everything! Such a gorgeous cake!

  3. How would you freeze this, container, etc? I would like to make this and have ready for the holidays.

    1. A large container would be best. Or you can set it on a round cardboard disk (you can cut it yourself or buy them) then wrap in aluminum foil.

  4. Autumn Millhollan says:

    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?

    1. Absolutely! I suggest using only 1 teaspoon cinnamon and add 1 and 1/2 teaspoons pumpkin pie spice.

  5. Hi Sally,

    This cake looks so good that I can’t wait to make it but there is no where I can find canned pumpkin purée in Australia. Can I make my own puree instead? Will it taste the same please? 

    Btw, I really love your plates and cutlery! Both modern and vintage! Where do you find them please?

    1. Thanks Shelly! I got the plates off eBay actually. Was searching for them for awhile. Just searched for small pewter plates. You can use homemade pumpkin puree instead– about 1 and 3/4 cups of it.

  6. Deanna Chernovetsky says:

    Hi Sally! Thanks for the recipe! I plan on baking this for Thanskgiving 🙂 One quick question, though. I plan on making this the night before Thanksgiving (for prep purposes). What would be the best way to store this overnight? In a container? Wrapped in plastic wrap? Room temp? In the refrigerator? Thanks for your help!

    1. Wrapped in plastic wrap in the refrigerator. Then bring to room temperature before serving. I hope everyone loves it!

  7. For the icing part, does it have to be full fat cream cheese? I would love to make this for an upcoming friendsgiving party but have two blocks of low fat cream cheese and am wondering if that makes a difference when baking.

    1. The cream cheese filling won’t be as rich and thick. Keeping that in mind, you can use the low fat blocks.

  8. Can you make these in mini bundt pans?  

    1. Absolutely! I’m unsure of the bake time for smaller size.

  9. 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!

  10. Yum, this pumpkin bundt looks amazing!

  11. I had thr same problem as Hannah. The cream cheese layer, while still present did seem to melt into the cake a little. Like it wasn’t the nice ring of cream cheese that is shown in the pictures. I made it for a Friendgiving, so I’m not sure yet what people thought, but I was a little underwhelmed. I almost felt like it would be a good pumpkin breakfast cake/bread, but that for a dessert after a meal, it wasn’t rich enough. It’s so easy though, I will make again and likely add the maple frosting next time.

    1. Hi Jamie– did you use the brick style cream cheese? Not the spread, right? And full fat? Sorry you were underwhelmed!

      1. Hi Sally! Yes I used full fat and block cream cheese. I baked it Friday night and served it at a work potluck Friendsgiving on Saturday. Today I had several co-workers tell me how wonderful it was. Especially the leftovers. So I think it’s what you said in the initial recipe. The flavors get stronger the longer it sits. I’d probably bake it like 2 days ahead of time next time. I tasted the leftovers today and they tasted stronger to me too than they did on Saturday. I will definitely bake again!!!

      2. I’m so glad 🙂

    2. If it makes you feel any better, I still served mine and everybody but me thought it was fine! 

  12. 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!!

    1. How about mashed bananas?

  13. I love the thought of this. Why? It reminds me of a Pumpkin Roll without all of the work. So, instead of that at Thanksgiving, which is two days away, I am going to make this. Sprinkle with powdered sugar and we will be good to go. Thanks for posting it!

  14. Mine just came out of the oven we will see when I flip it. The only thing I changed was the frosting I added a little more sugar to it I felt the original recipe wasn’t enough if you don’t put anything on top. Other than that great recipe.

  15. Quick question:) Is the 100% pure pumpkin can the one I use? I was in a hurry, because our store was packed! Hoping I got the right one. Thank you:) 

    1. Yes, use that one 🙂

  16. My husband used the last of the eggs without telling me and here it is thanksgiving eve at 10:00pm!!! I know egg substitutes but not sure how the egg acts in this recipe?! Any ideas?

  17. Mine has gone into the oven and I’ve stayed faithful to the recipe. Fingers crossed!

  18. Hello! I am baking this out in Colorado (high altitude)… Do you know how I should account for this in this recipe? 

  19. Made this last weekend and we had it for breakfast and snack and with our friends. It was moist and I was glad I didn’t do a glaze because it didn’t need it.

  20. 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.

  21. Hi!
    you do not add baking powder?

  22. Question. They don’t sell canned pumpkin here in The Netherlands. Could I just boil and puree a pumpkin or roast it and then puree it? 

    1. You can, yes! I’d follow this recipe (it’s great!) http://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe.html

  23. I had the same issue as Jamie, but I think that’s because I used a spread instead of a block (couldn’t find a block when I went to the store). Haven’t tasted it yet because it’s for a holiday potluck that’s tomorrow. It definitely smelled really good coming out of the oven though. I improvised a little and added some allspice and ground cardamom.

  24. Would this recipe work at all with a normal cake pan, or does it absolutely have to be a bundt pan?

  25. Best pumpkin cake recipe out there! I always trust Sally’s Baking 🙂 I made this as a sheet cake in a pyrex dish with a pecan streusel/coffee cake topping on top, would recommend.

    1. Oh YUM! That sounds delish!

  26. Any thoughts on substituting some of the oil with apple sauce? Thanks!

  27. 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! ❤️❤️❤️

  28. Ammie joseph says:

    Can i use sweet potatoes instead of pumpkin and if so how much.

  29. 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!

  30. Christine Dong says:

    Should I use a block & a half of cream cheese to make the 12 oz in the recipe?  Blocks of cream cheese are 8 oz

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