Pumpkin Cream Cheese Bundt Cake Recipe

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How about baking up a Pumpkin Cream Cheese Bundt Cake this fall? Your house will smell amazing with all those seasonal spices–and the taste of the cream cheese filling will knock your socks off.

Love bundt cakes? Be sure to try our cream cheese swirled Carrot Bundt Cake recipe too! Or give this gorgeous Cinnamon swirl bundt cake a go.

Slice of pumpkin bundt cake revealing a cheesecake swirl.
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Why this Recipe is Best

I love this recipe for Pumpkin Cream Cheese Bundt Cake. The 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.

Ingredient Notes

Ingredients needed to make pumpkin bundt cake with a cream cheese swirl.
  • Canned pumpkin. Make sure to use real pumpkin puree here. Do NOT use pumpkin pie mix! Sometimes the cans look the same, so make sure to double check.
  • Maple flavoring. This highly concentrated maple flavor works beautifully in the cream cheese filling and the frosting. You can also use real maple extract with good results.
  • Spices. Feel free to swap out the spices for an equal amount of pumpkin pie spice mix!
  • Pecans. While it’s not necessary, it’s even more delicious when you toast the pecans before using! Adds an extra nutty flavor.

Easy Instructions

Step by step photos showing how to make pumpkin bundt cake.

First, mix together the ingredients for the cake batter. Then, beat together the filling ingredients in a separate bowl.

Spray a bundt pan with baking spray.

Add half the cake batter to the pan. Cover it with the cream cheese layer. Pour the remaining cake batter on top.

Bake the pumpkin bundt cake for about 1 hour. Let cool and invert the pan to turn out the cake onto a platter or plate.

Once the cake is cooled, beat together the frosting ingredients until smooth. Spread or pour over the cake, then sprinkle with chopped pecans.

If you love the flavor of pumpkin pie, you’re going to love today’s cake recipe!

Thick icing being drizzled over the top of a pumpkin bundt cake.

Tips and Tricks

  • If you like a thinner icing instead of thick frosting, add more milk to the frosting a spoonful at a time.
  • Make sure not to let the cream cheese filling touch the sides of the bundt pan. Use a spoon to transfer the filling to the pan carefully.
  • Let the cream cheese soften at room temperature before using.

Recipe FAQs

Can you freeze this cake?

Yes, you can freeze this cake either before frosting or afterward. Double wrap in freezer bags and keep frozen for up to 3 months. Let it thaw in the fridge overnight before enjoying. If freezing, I would wait to add the pecans until after the cake is thawed for optimum crunch!

Can I use maple syrup instead of maple flavoring?

No, maple syrup won’t work the same way in this recipe. Maple flavor and maple extract are highly concentrated, so they deliver lots of rich maple flavor without adding extra liquid or sugar (like syrup would.)

I don’t have baking spray. What’s the best way to grease the bundt pan.

If you don’t have baking spray, you can grease the pan with a butter wrapper or a tiny bit of vegetable oil. If using oil, dab a little on a paper towel, then rub the paper towel all over the insides of a pan until lightly covered.

Slice of pumpkin cake with a bite taken out.

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Pumpkin Cream Cheese Bundt Cake

4.60 from 20 votes
By: Aimee
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!
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 16 servings


For the cake:

  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 Tablespoon cinnamon
  • 1 can pure pumpkin 15 ounce
  • ½ teaspoon ground cloves
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg

For the filling:

  • 1 package cream cheese, softened 8 ounce
  • cup granulated sugar
  • ¾ teaspoon maple flavoring
  • 1 large egg

For the frosting:

  • 4 ounce cream cheese softened
  • 3 Tablespoons milk
  • 1 teaspoon maple flavoring
  • 2 cups powdered sugar
  • 1 cup chopped pecans
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  • Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
  • In a large bowl, combine all the ingredients for the cake, mixing until well combined. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.


    • I love THIS bundt pan! Works like a charm in flipping out the cake, every time!
    • If you like a thinner icing instead of thick frosting, add more milk to the frosting a spoonful at a time.
    • Make sure not to let the cream cheese filling touch the sides of the bundt pan. Use a spoon to transfer the filling to the pan carefully.
    • Let the cream cheese soften at room temperature before using.



Calories: 454kcal, Carbohydrates: 58g, Protein: 5g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 18g, Cholesterol: 67mg, Sodium: 249mg, Fiber: 2g, Sugar: 42g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Pumpkin Bundt Cake gets even better when you fill it with cream cheese! A hint of maple and warming spices will have you ready to pull on your coziest sweater and watch the leaves fall.

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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!

4.60 from 20 votes (20 ratings without comment)

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