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. 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. 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!

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

  3. 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.

    1. Sure can! It will hold up well.

  4. 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 says:

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

  6. 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!

    1. Love the addition of pecans and brown sugar on top!

  7. I have them in the oven right now 

  8. 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. Have you ever tried this recipe as gluten free?

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

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

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

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

      1. 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. 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. 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?


    1. Sure can!

      1. Do you know about how much I should use? 🙂 

      2. 2 teaspoons

  15. 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.

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

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

  18. 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.

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

  19. 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!

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

  20. Gabriela Rodriguez says:

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

  22. 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 says:

    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. 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?

    1. Absolutely! See my make ahead tip.

  25. 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? 

    1. Your tube pan should be great!

  26. Need to make this. Few weeks ahead of using it. Do you think it will freeze well with the cream cheese in the middle.

    1. Hi Sandy! It freezes well, see my make ahead tip.

  27. HI! Can I use cake flour for this instead of all-purpose? Great recipe, thanks!

    1. I recommend all-purpose flour.

  28. Could I use this recipe to make pumpkin spice cake donuts?

    1. Hi Beth! This batter should make lovely baked pumpkin donuts, yes!

  29. Could I substitute butter for the vegetable oil? Or would it change the moistness of the cake drastically?

    1. It would, yes. I recommend sticking with vegetable oil. You can use melted coconut oil instead if you prefer.

      1. Lisa M Markstrom says:

        I made it! It came out incredible. I stuck with the vegetable oil. Thanks a bunch!!

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