★★★★★

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.

PUMPKIN BUNDT CAKE WITH CREAM CHEESE FILLING

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

RECIPE FOR PUMPKIN CREAM CHEESE BUNDT CAKE

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-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!

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More Cake Recipes:

Pumpkin Cream Cheese Bundt Cake recipe and video tutorial:

 

 

Yield: 16 servings

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!

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

Instructions

  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!

Notes

I love THIS bundt pan! Works like a charm in flipping out the cake, every time!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 454Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 67mgSodium: 316mgCarbohydrates: 58gFiber: 2gSugar: 42gProtein: 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!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on October 19, 2019

Comments & Reviews

  1. 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!

  2. 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

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