Pumpkin Cream Cheese Bundt Cake Recipe

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

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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 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? I packed it 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.

So here it is today. Pumpkin Cream Cheese Bundt Cake: my pumpkin version of that carrot bundt cake.


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.

Pro-tip: I also use a baking spray (the kind with flour in it) to coat the pan and it works every single time.

The only thing better than a bundt cake is a bundt cake that reveals a surprise filling when you slice into it. In this case, a delicious cheesecake filling!

Even though the cheesecake filling looks impressive when the cake is sliced, it’s really easy to create. Just fill the bundt pan with about half of the cake batter, then spoon the filling on top of the batter, keeping it in the center of the pan and away from the edges.

After that, it’s as simple as adding in the rest of the cake batter. As the cake bakes, it’ll seal in that yummy filling for that fun surprise “swirl” effect!

Cream cheese frosted pumpkin bundt cake recipe


I love this recipe for Pumpkin Cream Cheese Bundt Cake. The pumpkin cake base is a classic pumpkin cake with warm spices like cinnamon, nutmeg, ginger and cloves.

When combined with the cheesecake filling, drizzled with cream cheese glaze and topped with chopped pecans, it is absolute perfection.

To enhance the flavor of the finished cake, I added some maple extract to the cheesecake filling and the cream cheese glaze.

You may remember from my Mini Pumpkin Muffins, Pumpkin Muffins with Maple Glaze, and Pumpkin Cupcakes my love of maple and pumpkin together. It’s no surprise that I once again went with this delicious fall flavor profile.

If you’ve never tried maple and pumpkin together, I can bet it’ll be your new favorite combination.

So….will you make this Pumpkin Cream Cheese Bundt Cake for yourself? For a friend? For a family member? How about for the holidays?

Just make it, okay? But be warned, Pumpkin Cream Cheese Bundt Cake is so darn delicious you may want to share with a friend so you don’t eat the whole thing yourself!

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


Zucchini Bundt Cake with a sweet, cinnamon glaze!!


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


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


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

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More Cake Recipes:

Pumpkin Cream Cheese Bundt Cake recipe and video tutorial:



Yield: 16 servings

Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

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


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


  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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 454 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 67mg Sodium: 316mg Carbohydrates: 58g Net Carbohydrates: 0g Fiber: 2g Sugar: 42g Sugar Alcohols: 0g Protein: 5g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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

Today’s recipe for Pumpkin Bundt Cake with Cheesecake filling was originally posted on Shugary Sweets on October 29, 2015.

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

**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**

37 comments on “Pumpkin Cream Cheese Bundt Cake Recipe”

  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. 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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  22. Mary Ann Reiss

    Made the pumpkin bundt cake , but put into a 9X13 and it was fabulous. The Bunco girls loved it. was told it was better than pumkpin roll.. I was a little afraid of the maple flavoring but wow it just put a nice flavor to the cake. If your on the fence about this is well worth the making & eating. Thanks Aimee

  23. Jennifer

    This did NOT disappoint! Such a tasty recipe!

  24. Tara

    The cream cheese filling is totally divine!

  25. Kristyn

    I am so ready for all things pumpkin! This looks so soft & addicting!

  26. Natasha

    Boy does this get me excited for Fall!!!

  27. Maria

    This cake was delicious and beautiful too! Perfect for the holiday weekend…getting us in the mood for fall. Family devoured it. I made adjustments for high altitude baking and it worked like a charm. Will definitely make this again!

  28. Linda Bright

    Love all her recipe 

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