Pumpkin Cream Cheese Bundt Cake

Pumpkin cream cheese Bundt cake is every little thing you like about pumpkin cake with a decadent cheesecake layer hiding inside. Easy to organize and completely spiced, this fall cake at all times impresses a crowd. This layered magnificence is irresistible by itself, however much more worthy of your fork with salted caramel drizzled on high! 😉

I initially printed this recipe in 2016 and have since added new pictures and extra useful success suggestions.

If you happen to like my pumpkin Bundt cake, you’re going to like right this moment’s pumpkin cream cheese Bundt cake. We use the identical base recipe, skip the chocolate chips, and add a cream cheese layer. Howdy, fall!

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

• Moist, dense pumpkin cake crumb with a cheesecake-style filling
• Spiced with cinnamon, ginger, cloves, nutmeg, and allspice (or you should utilize pumpkin pie spice)
• Pumpkin + cream cheese make a fantastic crew, similar to in these pumpkin cream cheese muffins and pumpkin cheesecake pie
• Conveniently makes use of 1 normal can of pumpkin. (My beloved pumpkin pie makes use of a complete can, too. For future reference!)
• Simple to make; newbie bakers can completely deal with this one
• A big, stunning, spectacular cake good for fall celebrations—with no adorning expertise required

If you happen to love dessert + cozy fall flavors, right here’s an inventory of 30+ fall cake recipes.

These Are Key Components You Want & Why

Like all the recipes on my web site and in my cookbooks, my crew and I examined varied components and ratios to develop a standout cake with wonderful taste and texture. Listed here are some key components:

• Baking Soda: 2 teaspoons of baking soda looks as if loads, and it’s. However take into consideration the scale of a Bundt cake… they’re big, and have to rise quite a bit within the tall cake pan. Along with leavening, baking soda deepens a baked good’s coloration and neutralizes its acids.
• Spices: Cinnamon, ginger, cloves, nutmeg, and allspice. By itself, pumpkin is sort of bland, so that you want a number of spice for taste. It’s also possible to use pumpkin pie spice right here—see recipe Notes.
• Oil: You need to use vegetable oil, canola oil, or avocado oil right here. This cake wants a neutral-tasting oil so it doesn’t overpower the pumpkin spice taste.
• Eggs: Pumpkin, oil, and flour are large, heavy components so that you want eggs within the batter for carry; eggs additionally bind the components collectively. You want an egg for the cream cheese filling, too.
• Pure Pumpkin: This Bundt cake conveniently makes use of one normal 15-ounce can of pumpkin. For greatest outcomes and taste, I strongly advocate utilizing canned pumpkin puree as a substitute of home made. I choose Libby’s model for this cake. (Not sponsored by them, only a large fan!)
• Cream Cheese: It’s necessary to make use of the block cream cheese that is available in a field, versus the spreadable variety that is available in a bathtub. That’s nice for bagels, nevertheless it doesn’t make for a sturdy, sliceable cheesecake layer.

You additionally want all-purpose flour, salt, brown sugar + granulated white sugar, and vanilla.

The Greatest Cream Cheese Filling to Use

You solely want 4 components for the cream cheese layer, 3 of which you already obtained out for the cake batter: brick-style cream cheese, an egg, granulated sugar, and vanilla extract.

This tangy, creamy filling isn’t overly candy, which I like—and I believe you’ll respect too. Actual flavors shine by right this moment!

Overview: Easy methods to Make It

You’ll discover the complete recipe under, however right here’s a fast visible of the steps:

Make the cake batter. This is so simple as whisking collectively the dry components, whisking collectively the moist components, after which whisking moist + dry collectively.

Make the cream cheese filling. Use an electrical mixer to beat the softened cream cheese till fully clean—no lumps. Then beat within the remaining components.

Let’s layer: Unfold half the pumpkin batter into your greased Bundt pan. Rigorously unfold the cream cheese filling on high. I wish to unfold it as near the perimeters of the pan as attainable, so that you get filling in each chunk. Then high with the remaining cake batter.

You observe comparable layering strategies when making my cheesecake swirl carrot Bundt cake.

And bake. This can be a big cake so it takes some time to fully bake by. You’ll additionally have to let it cool for a bit earlier than you invert it, in any other case it’ll keep on with the pan.

As I mentioned earlier than, this cake doesn’t really want a topping, however if you wish to add a little bit one thing further, it’s fabulous as pictured with salted caramel sauce + flaky sea salt sprinkled on high. It’s additionally pretty with vanilla icing + a pinch of pumpkin pie spice. Or go full-cream-cheese-ahead and high with the maple cinnamon cream cheese icing from these pumpkin cinnamon rolls!

Bundt Pan Suggestions

Whichever Bundt pan you utilize, make sure you grease it very generously earlier than including the batter. Even when the pan is labeled nonstick, because of the measurement and weight of a Bundt cake, you NEED a number of greasing so the cake simply separates from the pan when inverting it.

Different Favourite Pumpkin Recipes

And make sure you bookmark this record of greatest pumpkin desserts.

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Pumpkin Cream Cheese Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 10 critiques

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  Writer: Sally
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  Prep Time: 25 minutes
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  Cook dinner Time: 60 minutes
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  Complete Time: 4 hours, half-hour
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  Yield: serves 12
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  Class: Cake
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  Methodology: Baking
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  Delicacies: American

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Description

Pumpkin cream cheese Bundt cake combines generously spiced pumpkin cake with wealthy and creamy cheesecake. Easy to organize, this fall cake at all times impresses a crowd. This layered magnificence is irresistible by itself, however you may add elective toppings. See recipe Word.

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Cake

Cream Cheese Filling

Non-compulsory Topping

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Directions

1. Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. (Even when your pan is labeled nonstick, nonetheless grease it very properly to forestall the large heavy cake from sticking.)
2. Make the cake batter: In a big bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice collectively. Put aside. In one other massive bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract collectively till mixed. Pour the moist components into the dry components and whisk till fully mixed. Batter is thick. Put aside.
3. Make the cream cheese filling: Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on excessive velocity till no lumps stay, about 1 minute. Scrape down the edges of the bowl with a silicone spatula. Beat within the remaining components on medium-high velocity till mixed and creamy, about 1 minute.
4. Unfold half of the pumpkin batter into the ready bundt pan. Unfold all the cream cheese filling evenly on high. Unfold the remaining pumpkin batter on high. Use a knife to softly swirl the layers collectively.
5. Bake for 55–65 minutes or till a toothpick inserted into the cake comes out clear with only a couple flippantly moist crumbs. This can be a massive, heavy cake so don’t be alarmed if it takes a little bit longer in your oven. Mine often takes 60 minutes precisely.
6. As soon as completed, take away from the oven and permit to chill for two hours within the pan set on a wire rack. Then invert the marginally cooled Bundt cake onto a cooling rack or serving plate/cake stand.
7. Permit to chill fully earlier than drizzling with elective topping and serving.
8. Cowl leftover cake tightly and retailer at room temperature for as much as 2 days and/or within the fridge for as much as 5 days.

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Notes

1. Freezing Directions: Baked cake could be frozen for as much as 3 months. Remember to wrap it tightly. Permit to thaw in a single day within the fridge earlier than serving.
2. Particular Instruments (affiliate hyperlinks): Bundt Cake Pan (I like this one or this one) | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Cooling Rack
3. Spices: As a substitute of 1/2 teaspoon every ginger, cloves, nutmeg, and allspice, you should utilize 2 teaspoons of pumpkin pie spice. (You’ll nonetheless add the two teaspoons of floor cinnamon.)
4. Pumpkin: For greatest outcomes and taste, I strongly advocate utilizing canned pumpkin puree over home made on this recipe. I discovered the flavour is significantly better with canned. I choose Libby’s model for this cake.
5. Oil: You need to use vegetable oil, canola oil, avocado oil, or olive oil. As a substitute of 1 cup of oil, strive 1/2 cup (90g) unsweetened applesauce and 1/2 cup (120ml) oil. The cake is simply as moist. If you wish to use coconut oil, soften it first, and make certain that all the different components are room temperature. Bake the batter instantly, as a result of because the coconut oil begins to chill and solidify, it thickens the batter and will end in a very dense cake.
6. Cream Cheese: Brick cream cheese is usually offered in 8-ounce blocks. You want 1 and 1/2 of them for this cake.
7. Extra Topping Choices: Brown butter icing from my peach Bundt cake; chocolate ganache; cream cheese frosting; home made whipped cream; brown sugar glaze from my apple Bundt cake
8. Can I Flip This Right into a Loaf? Sure. This recipe yields 2 loaf pan-size muffins, made in 9×5-inch loaf pans. Bake time can be much like my pumpkin bread. Merely layer the pumpkin and cream cheese batters, then swirl gently with a knife.