Pumpkin Cream Cheese Bundt Cake

How about baking up a Pumpkin Cream Cheese Bundt Cake this fall? Not only will your house smell amazing, but the flavor of this cake will knock your socks off!

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This stunning Pumpkin Bundt Cake recipe has a cheesecake filling and a maple pecan glaze! Fantastic flavor and easy to make too!

We are only a month away from Thanksgiving! And then, after that, it’s Christmas. These two holidays always seem like the come so fast!

So, what’s a girl to do? How about stop and enjoy every moment. For instance, have you baked anything delicious with pumpkin lately? As the weather gets a chill in the air (at least around here in Chicago), there is nothing better than curling up on the couch with a blanket, movie and cup of coffee. Unless enjoy a slice of this Pumpkin Cream Cheese Bundt Cake is in front of me, then yes, that would be better!

Earlier this year I made a Carrot Bundt cake, did you see it? Packed with all the flavors of a perfect carrot cake, but it had a cheesecake center (and cream cheese frosting of course). I immediately wrote on my calendar (the one I keep just for blogging) to make a Pumpkin version of this cake.

This stunning Pumpkin Bundt Cake has a cheesecake filling and a maple pecan glaze! Fantastic flavor and easy to make too!

So here it is today. My pumpkin version of that carrot bundt cake.

I added some maple extract to the cheesecake filling, as well as made a maple glaze. You may remember here, here, and here my love of Maple and Pumpkin together. It’s no surprise that I once again went with this delicious flavor profile.

I find bundt cakes to be one of my favorite styles of cakes. The only thing that scares me is that moment you’re about to flip the cake out of the pan. You all hold your breath too, right?? Since buying this new pan I haven’t had any issues popping out my cakes with ease. I use a baking spray (the kind with flour in it) to coat the pan and it works every single time.

So….will you make this for yourself? For a friend? For a family member? For the holidays? Just make it, okay? But be warned, it’s so darn delicious you may want to share with a friend so you don’t eat the whole thing yourself!

This stunning Pumpkin Bundt Cake has a cheesecake filling and a maple pecan glaze! Fantastic flavor and easy to make too!

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Pumpkin Cream Cheese Bundt Cake

Yield: 12-14 servings

Prep Time: 25 minutes

Cook Time: 60 minutes

Ingredients:

For the cake:

  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 cup canola oil
  • 4 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 Tbsp cinnamon
  • 1 can (15 oz) pure pumpkin
  • 1/2 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp nutmeg

For the filling:

  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 3/4 tsp maple flavoring
  • 1 large egg

For the frosting:

  • 4 oz cream cheese, softened
  • 3 Tbsp milk
  • 1 tsp maple flavoring
  • 2 cups powdered sugar
  • 1 cup chopped pecans

Directions:

  1. Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
  2. In a large bowl, combine all the ingredients for the cake, mixing until well combined. Set aside.
  3. For the filling, in a mixing bowl, beat cream cheese with sugar, maple and egg until smooth and creamy (about 2-3 minutes). Set aside.
  4. To assemble, fill bottom of sprayed bundt pan with about 1/2 of the batter. Spoon the cream cheese mixture into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer.
  5. Bake cake in oven for 60-65 minutes. Cake will be browned and pull away from the pan when done. Remove from oven and cool 5-10 minutes in pan. Invert cake onto a cake plate and cool completely before adding frosting.
  6. For the frosting, beat cream cheese, milk, maple, and powdered sugar together until smooth (about 3 minutes). If frosting the whole cake, spread over cooled cake and sprinkle immediately with chopped pecans. If you would rather have a thinner glaze, add a little extra milk and whisk smooth. Drizzle over cooled cake and add pecans.
  7. ENJOY!
I love THIS bundt pan! Works like a charm in flipping out the cake, every time!

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Love Bundt Cakes? Here are a few of my favorites…

zucchini-bundt-cake-3

Zucchini Bundt Cake with a sweet, cinnamon glaze!!

cinnamon-swirl-bundt-cake-2

Cinnamon Swirl Bundt Cake: that ribbon of cinnamon gets me every time!

cherry-7up-cake-5

Cherry 7UP Pound Cake: a sweet pound cake in a bundt pan, YES please!

carrot-bundt-cake-1

Carrot Bundt Cake with cream cheese frosting: the inspiration for today’s recipe!

If you love bundt cakes, here are a few from my friends:

This stunning Pumpkin Bundt Cake has a cheesecake filling and a maple pecan glaze! Fantastic flavor and easy to make too!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

27 comments on “Pumpkin Cream Cheese Bundt Cake”

  1. I need to make more pumpkin baked goods! It has been too long 🙂

  2. This is such a gorgeous bundt cake, Aimee! I’m a firm believer that pumpkin and cream cheese make the best combo. I would love a slice of this for breakfast!

  3. This sounds wonderful and I can almost taste all those gorgeous flavors of pumpkin, pecans, maple and cream cheese together. I have never had maple and pumpkin together, so I have to try it, Aimee! Thanks for including my Banana Coconut Bundt cake, too!

  4. What a perfect looking bundt cake! Love this!

  5. I love pumpkin cake, this is perfectly done

  6. Mir

    I try so hard to live in the moment, but dang, it’s hard. I always feel like we’re heading toward the next holiday or the next due date or deadline. Why can’t we just sit still and just BE? But you’ve inspired me to just hang out with my kids tonight and play board games. Try slowing time down a bit!
    This looks so lovely. I loved the carrot one, too, but this one doesn’t require the shredding. So I love it even more!

  7. Socks have been knocked! My favorite part is how you have maple in the filing and in the frosting too. I have been wanting so many maple things lately. I agree….maple and pumpkin make the best couple. 

  8. This is a gorgeous cake, Aimee! I am a huge fan of pumpkin + cream cheese. My recipe today uses that combo 🙂 I would devour this cake!

  9. Aimee, bundt cakes are my favorite! So easy and always delicious, and this one looks like it will not disappoint! I need to grab myself a book, a cozy blanket, a hot coffee and whip this one up asap!! Thanks for sharing!

  10. I’m pretty sure this looks like the best pumpkin bundt cake ever!!! 

  11. This sounds amazing! I’m kind of anti-pumpkin usually, but the blog-o-sphere is slowly but surely winning me over. I think this is going to be first on my list of pumpkin things to bake!

    Thanks for linking to my Strawberry Lemonade Bundt! That one is one of my favorites. 

  12. Teri Giese

    Read my mind! Have been procrastinating  on the must make somethin pumpkin thing. Thanks, now I will HAVE to make your recipe. Looks delicious, moist, and luscious!!! 

  13. I love bundt cakes! This one looks so good. I have not tried one with a filly. It doesn’t look too hard at all. ♡♡

    xoxoBella | http://xoxobella.com

  14. This bundt cake is gorgeous Aimee! Love the pumpkin and cream cheese combo! It looks perfect!

  15. Kimberly

    I’m not normally a big fan of pumpkin everything at this time of the year.  I do love making bundt cakes because they are so easy.  I also love pumpkin rolls.  I do believe you have given me the best of both worlds with this recipe and I can’t wait to try it.

  16. I haven’t baked very much with pumpkin this year…that needs to change huh?  I’m loving the pumpkin and maple flavor combo in this awesome bundt!!!  

  17. Pumpkin cheese cake sounds really tasty. Thanks for sharing the recipe. I’m going to try it on Saturday when my parents are coming. Wish me luck!

  18. Boyfriend LOVES a bundt cake. I think I should try this this weekend. Perfection! And let’s take a minute to acknowledge that beautiful cake stand! 

  19. What a wonderful bundt cake! Printed out to try this. It looks so beautiful and delicious in these pics. Don’t know how my dish will come up. Many thanks Aimee 🙂

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