As the leaves begin to change and a crisp chill fills the air, our kitchens naturally start calling for the warm, comforting spices of autumn. Consequently, there is no dessert that captures the essence of the season quite like a moist, decadent pumpkin cake. This article will guide you through the ultimate Pumpkin Cream Cheese Bundt Cake recipe, a stunning dessert that features a moist pumpkin spice cake with a rich, tangy cream cheese filling swirled throughout. Moreover, it’s surprisingly simple to create a bakery-worthy treat right in your own home. Whether you’re planning a holiday gathering, a cozy family dinner, or simply craving a taste of fall, this recipe is guaranteed to become a new favorite. In addition, its beautiful presentation makes it a showstopper on any dessert table.
Why This Is the Best Pumpkin Cake You’ll Ever Make
There are countless pumpkin cake recipes out there, but this one truly stands out for several reasons. First and foremost, the combination of flavors is perfectly balanced. The pumpkin cake is rich with spices like cinnamon, nutmeg, and cloves, yet it’s not overwhelmingly sweet. Subsequently, the tangy cream cheese filling cuts through the richness, creating a delightful contrast in every single bite. Furthermore, the bundt pan gives the cake an elegant shape that requires minimal decoration, although a simple glaze or a dusting of powdered sugar looks absolutely beautiful.
In addition to its amazing taste, this pumpkin cream cheese bundt cake is incredibly moist. The secret lies in the pumpkin puree and the oil, which work together to ensure the cake stays tender for days. As a result, it’s an excellent make-ahead dessert for Thanksgiving or other holiday events. This recipe is also designed to be straightforward, so even novice bakers can achieve spectacular results. Following these steps will lead you to a flawless, delicious cake that will have everyone asking for the recipe. Before you serve this amazing dessert, consider starting your meal with a comforting main course like our Garlic Parmesan Chicken Meatloaf.
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Pumpkin Cream Cheese Bundt Cake Recipe: The 15 Ultimate Steps for a Perfect Fall Treat
This Pumpkin Cream Cheese Bundt Cake is the ultimate fall dessert—moist, spiced pumpkin cake swirled with rich cream cheese filling and baked to golden perfection. A stunning and delicious treat for any autumn occasion.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Ingredients
FOR THE CREAM CHEESE FILLING:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
FOR THE PUMPKIN CAKE:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
3/4 cup packed brown sugar
1 cup vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree (100% pure pumpkin)
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease and flour a 10- or 12-cup bundt pan thoroughly.
2. In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix until just combined and set aside.
3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. In another large bowl, beat together granulated sugar, brown sugar, and vegetable oil until combined.
5. Add eggs one at a time, beating well after each addition.
6. Mix in pumpkin puree and vanilla extract until smooth.
7. Gradually add dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
8. Pour half of the pumpkin batter into the prepared bundt pan and spread evenly.
9. Spoon cream cheese filling over the batter, keeping it away from the edges.
10. Spoon remaining pumpkin batter on top, spreading to cover the filling completely.
11. Use a knife or skewer to gently swirl the batter and filling two or three times.
12. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.
13. Let the cake cool in the pan on a wire rack for 15–20 minutes.
14. Carefully invert the cake onto a wire rack and allow it to cool completely.
15. Dust with powdered sugar or drizzle with glaze before serving, if desired.
16. Store in the refrigerator in an airtight container for up to 5 days.
Notes
Make sure all cold ingredients, especially the cream cheese and eggs, are at room temperature for smooth mixing.
Grease and flour every crevice of your bundt pan thoroughly to avoid sticking.
Avoid over-swirling the filling to maintain a beautiful marbled effect.
Start checking for doneness at 55 minutes to prevent overbaking.
The cake can be made ahead and also freezes well—wrap tightly and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Essential Ingredients You Will Need
Before you begin baking, it’s important to gather all your ingredients. Having everything measured and ready to go makes the process much smoother. For this pumpkin cream cheese bundt cake recipe, you will need components for both the cake and the luscious filling.
For the Cream Cheese Filling:
- Cream Cheese: Use a full-fat block of cream cheese, and make sure it’s softened to room temperature for a smooth, lump-free filling.
- Granulated Sugar: This adds the perfect amount of sweetness to balance the tang of the cream cheese.
- Large Egg: One egg helps to bind the filling and give it a cheesecake-like texture.
- Vanilla Extract: A splash of pure vanilla extract enhances the overall flavor.
For the Pumpkin Bundt Cake:
- All-Purpose Flour: This provides the structure for the cake.
- Baking Soda and Baking Powder: These leavening agents help the cake rise and become fluffy.
- Salt: A small amount of salt is crucial for balancing the sweetness and enhancing the other flavors.
- Spices: A warm blend of ground cinnamon, nutmeg, ginger, and cloves gives the cake its signature fall flavor.
- Granulated Sugar and Brown Sugar: Using both types of sugar adds sweetness and contributes to a moist texture.
- Vegetable Oil: Oil ensures the cake is exceptionally moist. You can also use canola oil or melted coconut oil.
- Large Eggs: Four eggs at room temperature will incorporate better into the batter.
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, as the latter is already sweetened and spiced. Pumpkin is a fantastic source of Vitamin A, as noted by health experts at Healthline.
- Vanilla Extract: For an extra layer of warm flavor.
Step-by-Step Instructions for the Perfect Pumpkin Cream Cheese Bundt Cake Recipe
Now that your ingredients are ready, let’s dive into the baking process. Follow these detailed steps carefully for the best results.
Prepare the Filling and Pan
First, preheat your oven to 350°F (175°C). Next, thoroughly grease and flour a 10 or 12-cup bundt pan. This step is critical to prevent the cake from sticking. In a medium bowl, beat the softened cream cheese with an electric mixer until it is completely smooth. Then, gradually add the granulated sugar, egg, and vanilla extract, mixing until just combined. Be careful not to overmix the filling. After that, set the bowl aside while you prepare the cake batter.
Mix the Dry and Wet Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisking helps to distribute the ingredients evenly. In a separate, even larger bowl, use an electric mixer to beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Next, add the eggs one at a time, beating well after each addition. Finally, mix in the pumpkin puree and vanilla extract until everything is smooth.
Combine to Make the Batter
Now, it’s time to combine the wet and dry mixtures. Gradually add the dry flour mixture to the wet pumpkin mixture, mixing on low speed until just combined. It is very important not to overmix the batter, as this can lead to a tough and dense cake. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
Assemble and Bake the Cake
Pour about half of the pumpkin cake batter into your prepared bundt pan and spread it evenly. Next, carefully spoon the cream cheese filling over the batter, trying to keep it away from the edges of the pan. Then, spoon the remaining pumpkin batter over the cream cheese layer, covering it completely. Using a knife or a skewer, gently swirl the batters together a couple of times to create a marbled effect. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with moist crumbs. Let the cake cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the rack to cool completely. This cooling period is crucial for a clean release.
Tips for a Flawless Bundt Cake Every Time
Baking a bundt cake can sometimes be tricky, but with a few expert tips, you can ensure success. These suggestions will help you master this delicious pumpkin cream cheese bundt cake recipe.
Properly Greasing Your Bundt Pan
The intricate design of a bundt pan is what makes the final cake so beautiful, but it also creates places where the cake can stick. Therefore, greasing the pan is the most important step. Use softened butter or shortening and a pastry brush to get into every single nook and cranny. Afterwards, dust the inside of the pan with all-purpose flour, rotating the pan to coat it evenly, and then tap out any excess.
Achieving the Perfect Swirl
The beautiful marble of cream cheese and pumpkin cake is a key feature of this dessert. To achieve it, avoid over-swirling. After layering the batter and filling, insert a butter knife and make just two or three gentle figure-eight motions through the batter. This is enough to create a lovely swirl without completely mixing the two components together.
Ingredient Temperature Matters
For the smoothest batter and filling, ensure your cold ingredients like eggs and cream cheese are at room temperature. Room temperature ingredients emulsify more easily, resulting in a more uniform texture in your final cake. This small step makes a significant difference in the final quality of your pumpkin cream cheese bundt cake.
Don’t Overbake the Cake
A common mistake is overbaking, which results in a dry cake. Start checking for doneness around the 55-minute mark. The cake is ready when a toothpick or wooden skewer inserted near the center comes out with a few moist crumbs attached. If it comes out with wet batter, it needs more time. If it comes out completely clean, it may already be slightly overbaked.
Storage and Freezing Instructions
One of the best things about this pumpkin cream cheese bundt cake recipe is how well it stores. Because of the cream cheese filling, it is best to store the cake in an airtight container in the refrigerator. It will stay fresh and moist for up to 5 days. You can serve it chilled or let it come to room temperature for about 30 minutes before serving.
This cake also freezes beautifully. To freeze, allow the cake to cool completely. You can freeze the whole cake or individual slices. Wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to 3 months. To thaw, simply unwrap it and let it sit on the counter for a few hours. For other great holiday dessert ideas, you should check out these Soft and Chewy Gingerbread Men Cookies.
Conclusion
In conclusion, this Pumpkin Cream Cheese Bundt Cake recipe is the ultimate fall dessert that perfectly balances warm spices with a tangy, creamy filling. Its stunning appearance and incredibly moist texture make it a showstopper for any occasion, from a simple family dinner to a festive holiday spread. By following the detailed instructions and helpful tips provided, you can confidently create a beautiful and delicious cake that everyone will love. Remember to use room temperature ingredients and properly prepare your bundt pan for the best results. Ultimately, this recipe is a must-try for any pumpkin lover this season.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s not recommended. Pumpkin pie filling is pre-sweetened and contains spices, which will alter the flavor and sweetness of this recipe. For best results, stick with 100% pure pumpkin puree.
What if my cake sticks to the bundt pan?
If your cake sticks, don’t panic. First, ensure you let it cool in the pan for at least 15-20 minutes before trying to invert it. If it still won’t release, you can try gently tapping the sides of the pan. As a last resort, carefully use a thin silicone spatula to loosen the edges before inverting it again.
Can I add nuts or chocolate chips to this recipe?
Absolutely! You can fold about one cup of chopped pecans, walnuts, or semi-sweet chocolate chips into the pumpkin batter after you’ve combined the wet and dry ingredients. This will add another layer of texture and flavor to your delicious cake.
Can I make this recipe as muffins or in a different pan?
Yes, you can adapt this pumpkin cream cheese bundt cake recipe. For muffins, fill lined muffin cups two-thirds full with pumpkin batter, add a spoonful of cream cheese filling, and top with more batter. Bake at 350°F for 20-25 minutes. For a 9×13 inch pan, the baking time will be around 35-45 minutes. Always check for doneness with a toothpick.
