Go Back
To make this delightful pumpkin cream cheese Bundt cake, you will need: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 1 can (15 oz) pumpkin puree - 1 teaspoon vanilla extract These ingredients work together to create a moist and flavorful cake. The pumpkin puree adds richness, while the spices bring warmth. For the cream cheese filling, gather these items: - 8 oz cream cheese, softened - ⅓ cup powdered sugar - 1 large egg - 1 teaspoon vanilla extract This filling adds a creamy texture that complements the pumpkin cake perfectly. You may want to tweak the recipe to fit your needs. Here are some common substitutions: - Swap all-purpose flour for gluten-free flour to make it gluten-free. - Use coconut oil instead of vegetable oil for a different flavor. - Replace brown sugar with honey or maple syrup for a natural sweetener. - Use Greek yogurt instead of cream cheese for a lighter filling. These substitutions help you customize the cake while keeping it delicious. Start by preheating your oven to 350°F (175°C). This heat will help the cake bake evenly. Next, you need to prepare the Bundt pan. Take a 10-cup Bundt pan and grease it well with butter or oil. Then, dust it lightly with flour. This step helps the cake come out easily after baking. In a medium bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Set this mix aside. In a large bowl, mix 1 cup of granulated sugar, ½ cup of brown sugar, and 1 cup of vegetable oil until smooth. Add 4 large eggs, one at a time, beating well after each. Then, stir in 1 can of pumpkin puree and 1 teaspoon of vanilla extract. Now, gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix, or your cake may not be fluffy. For the cream cheese filling, take 8 oz of softened cream cheese in a separate bowl. Beat it with ⅓ cup of powdered sugar, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. This filling will add a rich flavor to your cake. Pour half of the pumpkin batter into the prepared Bundt pan. Spoon the cream cheese filling over this layer. Then, spread the remaining pumpkin batter on top. To create a marbled effect, take a knife and gently swirl the batter. Be careful not to overmix the layers. Place the pan in the oven and bake for 50-60 minutes. Check if it's done by inserting a toothpick in the center. If it comes out clean, the cake is ready. After baking, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This cooling step is important for the cake to set properly and maintain its shape. To get that lovely marble effect, you want to be gentle. First, pour half of your pumpkin batter into the Bundt pan. Next, add the cream cheese filling in dollops. Then, top it off with the rest of the batter. Use a knife to swirl the layers together. Do not stir too much. Just a few gentle swirls will do. This keeps the distinct layers visible. A moist cake is key. Start with good ingredients. Use fresh eggs and quality pumpkin puree. You can also add a bit more oil if the mix feels dry. Also, do not overmix your batter. When you combine wet and dry ingredients, mix just until blended. Overmixing can make your cake dense. Lastly, check your oven temperature. An oven that is too hot can dry out the cake. Baking is science. Preheat your oven to the right temperature. Use an oven thermometer if you have one. This helps ensure even baking. Grease and flour the Bundt pan well. This helps the cake come out smoothly. Always check for doneness with a toothpick. If it comes out clean, your cake is ready. Let it cool for a bit in the pan before flipping it out. This helps keep its shape. {{image_2}} You can make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps the cake stay moist and fluffy. You might not notice a big taste change. Just follow the other steps in the recipe. Your cake will still taste great! Spices can change the flavor of your cake. You can add more spices for extra taste. Consider adding allspice or cloves. These spices give warmth and depth. You can also try a dash of vanilla bean paste. It adds a rich flavor that pairs well with pumpkin. Feel free to experiment with what you like best! Adding nuts can add crunch to your cake. Chopped walnuts or pecans work well. You can fold them into the batter before baking. If you prefer chocolate, try adding chocolate chips. They melt and create pockets of sweetness. Both options will make your cake even more delicious! After baking, let your cake cool in the pan for 15 minutes. This step helps it set. Then, turn it out onto a wire rack. Make sure it cools completely before storing. Wrap the cake tightly in plastic wrap or foil. This keeps it moist and fresh. Store it in an airtight container for best results. You can freeze this cake if you want to save some for later. First, cool it completely. Then, wrap it well in plastic wrap. Follow this with a layer of foil. This protects it from freezer burn. You can freeze it for up to three months. When ready to enjoy, let it thaw in the fridge overnight. In the fridge, this cake lasts for about five days. Keep it in an airtight container for freshness. If you see any signs of mold or unusual smells, it's best to toss it. Enjoy your delicious cake while it's still fresh! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cook it until soft, then scoop out the flesh. Mash it until smooth. Use the same amount as canned pumpkin, about 1 cup. Fresh pumpkin adds a bright flavor to your cake. To prevent sticking, grease your Bundt pan well. Use a non-stick spray or butter. Dust with flour, tapping out any excess. Let the cake cool for 15 minutes in the pan. This helps it release easily. This cake pairs well with whipped cream. A sprinkle of cinnamon adds warmth. You can also drizzle caramel on top for sweetness. Serve it with a warm drink, like chai or coffee, for a cozy treat. Yes, you can make this cake ahead of time. Bake it and let it cool completely. Wrap it tightly in plastic wrap. Store it in the fridge for up to four days. You can also freeze it for up to three months. Just thaw it before serving. In this post, we explored key ingredients for your cake and filling. We discussed how to mix and bake your Bundt cake for the best results. I shared tips to create a perfect marble effect and keep your cake moist. You learned variations like gluten-free options and flavor enhancements. Finally, we covered storage methods and common FAQs to guide you. With these insights, you're ready to bake an amazing Pumpkin Cream Cheese Bundt Cake that everyone will love. Enjoy your baking journey and share your delicious creations!

Pumpkin Cream Cheese Bundt Cake

Indulge in the season with our delicious Pumpkin Cream Cheese Bundt Cake! This moist and flavorful cake combines the warm spices of fall with a creamy filling for the ultimate dessert experience. Perfect for gatherings or cozy nights at home, this recipe guides you step-by-step to create a stunning centerpiece. Ready to bake something special? Click through to explore the recipe and impress your loved ones with this festive treat!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar, packed

1 cup vegetable oil

4 large eggs

1 can (15 oz) pumpkin puree

1 teaspoon vanilla extract

Cream Cheese Filling:

8 oz cream cheese, softened

⅓ cup powdered sugar

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined.

        Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until fully integrated.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            For the cream cheese filling, beat the softened cream cheese together with powdered sugar, egg, and vanilla extract in a separate bowl until smooth.

              Pour half of the pumpkin batter into the prepared Bundt pan. Spoon the cream cheese filling over the pumpkin layer, then top with the remaining pumpkin batter.

                Use a knife to gently swirl the batter to create a marbled effect but do not overmix.

                  Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 10-12 slices

                        - Presentation Tips: Dust the cooled cake lightly with powdered sugar, and serve with a dollop of whipped cream on the side for added decadence. You can also garnish with a sprinkle of cinnamon or caramel drizzle for a festive touch.