These Pumpkin Cream Cheese Bundt Cake is one of my favorite bundt cake recipes for fall. It’s both easy and delicious and looks beautiful on any dessert table!
Ah, fall is finally (almost) here. The temperature is starting to drop, leaves will soon start to fall, sweaters have begun making their way out of my closet, and you can usually find a pumpkin spice latte not too far from my hands. This in-between, end of summer and beginning of fall is one of my favorite times of the year. I love the cooler weather, the beauty of nature and, most of all, I love fall flavors.
Pumpkin. Apple. Cinnamon. Pumpkin spice. Squash. Pomegranate. Ginger. Cranberry….did I mention pumpkin? There’s just something about fall flavors that are comforting and cozy, especially in baking.
Naturally, I’ve been experimenting with these flavors in the kitchen, which led me to trying out a pumpkin cake recipe or two. I’m particular about both pumpkin and pumpkin spice and this Pumpkin Cream Cheese Filled Bundt Cake was by far the winner of all the pumpkin cake recipes I tried.
Bundt cake recipes are actually some of my favorite recipes to make when preparing dessert that will be on display because they naturally look so pretty. Add some icing or other easy decoration and you have a cake worthy of being on display. Even as you start to cut slices, bundt cake recipes hold their form so you don’t end up with a mess or less-than-pretty cake on the dessert table.
Pumpkin Cream Cheese Filled Bundt Cake reminds me a bit of homemade pumpkin roll but with a less moist cake and a lot less work and frustration in making it. But, the most important components – pumpkin and cream cheese filling are still there.
As I mentioned, this is a great pumpkin cake recipe to make when you need something pretty, which is why 1 think this would make a great dessert for Thanksgiving or any other holiday. It’s simple enough to make that you won’t have to worry about spending tons of time in the kitchen preparing it either.
The cream cheese glaze is sweet but light and balances nicely with the pumpkin flavor. The pecans add a bit of texture and crunch and really pull the presentation of the cake together.
Whether you’re looking for a new Thanksgiving dessert or just want to try out new bundt cake recipes, you’ll definitely want to try this Pumpkin Cream Cheese Bundt Cake.
Steps for Making Pumpkin Cream Cheese Bundt Cake:
To make this delicious Pumpkin Cream Cheese Bundt Cake, separately combine the wet and dry ingredients to the pumpkin cake batter. Slowly add the dry ingredients to the wet and mix well. Spread half of the batter in the bottom of the bundt pan.
In a separate bowl, mix together the ingredients for the cream cheese filling. Spread on top of the pumpkin cake recipe batter.
Top with the remaining pumpkin cake batter. Bake Pumpkin Cream Cheese Bundt Cake for 65 minutes.
Let cool completely, top with cream cheese glaze and serve.
Time to pin this delish cake for later!
Pumpkin Cream Cheese Bundt Cake
These Pumpkin Cream Cheese Bundt Cake is one of my favorite bundt cake recipes for fall. It's both easy and delicious and looks beautiful on any dessert table!
- 2 3/4 C flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 2 C pumpkin puree
- 1 C brown sugar, packed
- 3/4 C sugar
- 1 C canola oil
- 4 large eggs
- 1 tsp pure vanilla extract
- Cream cheese filling:
- 12 oz cream cheese, softened
- 1 large egg
- 1/4 C sugar
- 1/2 tsp pure vanilla extract
- Cream cheese glaze:
- 2 oz cream cheese, softened
- 1 C powdered sugar
- 1 tsp vanilla extract
- 3 tbsp whole milk
- 1 C chopped walnuts
Preheat oven to 350 degrees and spray a bundt pan with pam baking spray
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice until combined.
Using a standing mixer, cream together the pumpkin, brown sugar, sugar, oil, eggs and vanilla extract.
Combine the wet ingredients into the dry ingredients and mix until combined
Cream cheese filling:
Using the standing mixer, cream together the cream cheese egg, sugar and vanilla until combined and smooth
Prep directions :
Pour half of the pumpkin batter into the bundt pan
Spread the cream cheese mixture onto the batter
Pour remaining pumpkin batter into the bundt pan and bake 65-75 minutes or until a toothpick comes out clean
Allow to cool completely before removing onto a cake stand
Directions for cream cheese glaze:
Using a standing mixer, beat cream cheese and powdered sugar until combined, about 2 minutes.
Slowly beat in vanilla and milk until combined
Beat in 1/4 C powdered sugar if the glaze is to thin
Drizzle glaze onto the bundt cake
Top with chopped walnuts
- 551 Calories