why make this recipe
Pumpkin Cream Cheese Bundt Cake is a delicious and moist dessert that perfectly blends the rich flavors of pumpkin and warm spices. It’s ideal for fall gatherings, cozy family dinners, or any time you want to enjoy a sweet treat. The creamy layer of cheese adds a delightful contrast to the spiced pumpkin cake, making it an unforgettable dessert that everyone will love. Plus, it’s easy to make and looks impressive when served.
how to make Pumpkin Cream Cheese Bundt Cake
Ingredients
- 2 and 3/4 cups (344g) all-purpose flour (spooned & 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 ground allspice
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed light or dark brown sugar (preferably dark)
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 1 large egg, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- Salted caramel sauce (for topping)
- Flaky sea salt (for sprinkling)
Directions
Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Make sure to grease it well to avoid sticking.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set this mixture aside.
In another large bowl, combine the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Whisk until everything is mixed well.
Pour the wet ingredients into the dry ingredients and whisk together until fully combined. The batter will be thick, so set it aside.
In a different bowl, beat the cream cheese on high speed with a mixer until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.
Add the remaining cream cheese filling ingredients (1 egg, 1/3 cup granulated sugar, and 1/2 teaspoon vanilla) to the cream cheese, and beat until combined.
Spread half of the pumpkin batter into the prepared Bundt pan. Next, spread all of the cream cheese filling evenly on top. Then, spread the rest of the pumpkin batter over that. Use a knife to gently swirl the layers together.
Bake for 55–65 minutes. A toothpick inserted into the cake should come out clean with a few moist crumbs. If it takes longer, don’t worry—this is a large, heavy cake.
After baking, let the cake cool for 2 hours in the pan on a wire rack. Once cooled, invert the Bundt cake onto a cooling rack or serving plate.
Allow the cake to cool completely before adding any toppings. You can drizzle with salted caramel sauce and sprinkle flaky sea salt for an extra touch!
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
how to serve Pumpkin Cream Cheese Bundt Cake
Serve this delightful cake with a drizzle of salted caramel sauce on top. You can also pair it with a scoop of ice cream or a dollop of whipped cream for an extra treat. It’s perfect for dessert after a hearty meal or as a sweet snack with coffee or tea.
how to store Pumpkin Cream Cheese Bundt Cake
To keep your pumpkin cake fresh, make sure it’s cool before covering it tightly. You can store it at room temperature for up to 2 days. For longer storage, place it in the refrigerator, where it will stay good for about 5 days. Just remember to keep it well-covered!
tips to make Pumpkin Cream Cheese Bundt Cake
- Ensure all your ingredients are at room temperature before starting. This helps achieve better mixing.
- Don’t skip the greasing step! It’s essential to prevent the cake from sticking.
- If you like a sweeter cake, consider adding more sugar to the pumpkin batter.
- Use a toothpick to check doneness; it should not come out completely dry, as a little moisture is okay.
variation
You can add nuts, like walnuts or pecans, to the pumpkin batter for added texture and flavor. If you want a spice kick, try adding a bit of cayenne pepper to the batter for a spicy twist.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it to the same consistency as canned pumpkin.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. It can be frozen for up to 2 months.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or applesauce for a healthier option.
Enjoy baking this delicious Pumpkin Cream Cheese Bundt Cake!