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. How would you make this into diabetic cake?

    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?

  2. 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

  3. 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 (:

  4. 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!

    1. Hi Ellie! Recipes with natural cocoa powder typically require either only baking soda or baking soda AND baking powder.

  5. 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.

    1. Hi Hannah! I’ve done it . many times before with other bundt cakes, so it shouldn’t be an issue. Here’s a nice crumb topping you can try. Bake time will be the same.

  6. Hi Sally,

    Can the Pumpkin Cream Cheese Bundt Cake be made in a tube pan?

    1. Hi Grace! I can’t see why not! Same bake time.

  7. Ok, thanks Sally…I love your recipes!

  8. Kari Schaeffer says:

    Do you think a vanilla or maple glaze would be to much on top of this cake?

    1. Absolutely not too much! If you like sweet – go for it!!

  9. 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?

  10. Could I use pumpkin pie spice instead of these spices? If so, how much would be ok?

    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.

  11. Hi Sally! If I make this in a loaf pan how would I adjust the baking time?

    1. Hi Tiffany! Absolutely. This recipe yields 2 loaf pans. Bake time will be similar to my pumpkin bread.

  12. 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.

  13. 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. The fall is my favorite time to visit the Poconos! I hope you love the cake, Sue!

  14. Hi! How would you change the measurements to make this for a bread pan (9×5)?

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

  15. 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 🙂

    1. So wonderful to hear this! Thanks Felicia!

  16. 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.

  17. 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!.

  18. I was wondering if I could make the batter and stick in the fridge and bake later in the day or even the next day?

    1. Hi Lily, As soon as you mix the wet and dry ingredients together the baking soda becomes activated and must be baked right away.

  19. I made this cake tonight, it was the best pumpkin cake I ever ate. Family love it. Thanks for sharing the recipe.

  20. Jackie Rogers says:

    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

  21. 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!

  22. Hey Sally, would it work to bake this batter in some round pans to make a layer cake (leaving the cream cheese part out)?

    1. Stephanie @ Sally's Baking Addiction says:

      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!

  23. If I make this cake the night before serving, do I need to refrigerate?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, You can keep the cake at room temperature overnight. Leftovers will last in the refrigerator for a few days. Enjoy!

  24. Just made this today. Turned out wonderful! Directions were easy to follow and finished product looked exactly like the picture. Will be adding this to my cake recipes.

  25. Could I use an angel food cake pan instead? I don’t have a bundt pan 🙁

    1. Trina @ Sally's Baking Addiction says:

      Hi Lisa, a tube pan should work great!

  26. Super yummy! I made this for a bridal shower, and everyone loved it! Thanks, Sally, for another awesome recipe!

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