This Pumpkin Cream Cheese Bundt Cake is a moist, warmly spiced pumpkin cake with a creamy layer of sweetened cream cheese baked right in the center. The pumpkin gives the cake a beautiful golden-orange color and keeps the crumb soft, while cinnamon, ginger, nutmeg and cloves add plenty of fall flavor.
I love that this cake doesn’t need a complicated frosting or decoration. The cream cheese filling creates a beautiful surprise when you slice into it, and a light dusting of powdered sugar is all you need before serving.
It’s a great dessert for Thanksgiving, Christmas, or any fall gathering when you want to make a beautiful Bundt cake without spending hours decorating it.
Why You’ll Love This Pumpkin Cream Cheese Bundt Cake
- Moist and flavorful – Pumpkin puree and buttermilk give the cake a soft, tender crumb.
- Creamy center – A layer of sweet cream cheese runs through the middle of the cake.
- Full of warm spices – Cinnamon, ginger, nutmeg and cloves give it classic pumpkin spice flavor.
- No complicated frosting – The cream cheese filling adds plenty of richness, so the cake is delicious with just powdered sugar.
- Great for holidays – It’s an easy dessert for Thanksgiving, Christmas, or a fall dinner.
Ingredients for Pumpkin Cream Cheese Bundt Cake
For the pumpkin cake
Pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling. It adds moisture, color and plenty of pumpkin flavor.
Buttermilk – Helps create a soft, tender crumb and works with the baking soda to give the cake a light texture.
Butter – Gives the cake a rich flavor and moist texture.
Eggs – Help bind the ingredients together and give the cake structure while keeping the crumb tender.
Flour – All-purpose flour works well for this Bundt cake.
Spices – Cinnamon, ginger, nutmeg and cloves give the cake its warm pumpkin spice flavor.
Baking powder and baking soda – The combination helps the cake rise properly.
For the cream cheese filling
Cream cheese – Use softened full-fat cream cheese for the smoothest filling.
Sugar – Sweetens the cream cheese layer.
Egg – Helps the filling set as the cake bakes.
Vanilla extract – Adds a little extra flavor to the cream cheese filling.
How to prepare pumpkin cream cheese Bundt cake
Begin with preparing the pumpkin cake batter and then prepare the cream cheese filling. Assemble the Bundt cake and bake for about 1 hour.
How to prepare the pumpkin cake batter
Start by preheating your oven to 350°F (180°C). Butter and dust with flour a 9 or 10 inch (23-25 cm) Bundt pan.
Next, in a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside.
In another bowl, mix the butter with the sugar until creamy. Incorporate the eggs one at a time, then add the vanilla extract and pumpkin puree. With the mixer on low, alternate gradually adding the buttermilk and the flour mixture until everything is well combined.
How to prepare the cream cheese filling
In a large bowl, mix the cream cheese until smooth. Add the sugar, egg, and vanilla extract, and mix until well combined.
How to assemble the pumpkin cream cheese Bundt cake
Pour about one third to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center of this ditch. Gently cover the cream cheese filling with the remaining pumpkin batter, making sure to cover the edges as well.
Bake the cake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly in the pan on a rack for about 20 minutes, then invert it and let it cool completely.
Before serving, dust with powdered sugar or your desired icing. Keep any leftovers refrigerated.
This Pumpkin Cream Cheese Bundt Cake is one of the best desserts for pumpkin season. Hope you will try this flavorful and delightful cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how this cake turns out for you.
Tips for Making the Best Pumpkin Cream Cheese Bundt Cake
Grease the Bundt pan well. Make sure you butter and flour every part of the pan, especially around the center tube and detailed edges. This makes it much easier to release the cake after baking.
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would change the recipe.
Don’t overfill the center with the cream cheese mixture. Leave enough pumpkin batter around and over the filling so the cream cheese stays enclosed while the cake bakes.
Cover the filling completely. When adding the remaining pumpkin batter, gently spread it over the cream cheese layer and make sure no filling is exposed around the edges.
Let the cake cool before turning it out. Allow it to rest in the pan for about 20 minutes before inverting it onto a rack. Turning it out too soon can make the cake more likely to break.
Cool completely before slicing. The cream cheese layer needs time to set. For cleaner slices, let the cake cool completely before cutting.
Dust with powdered sugar just before serving. The cake is already rich and flavorful, so you don’t need a heavy frosting. A simple dusting of powdered sugar works beautifully.
Can I Make Pumpkin Cream Cheese Bundt Cake Ahead of Time?
Yes. This cake can be made a day ahead and kept covered in the refrigerator. Because of the cream cheese filling, store the finished cake refrigerated and let it sit at room temperature for a short time before serving.
Can I Freeze Pumpkin Cream Cheese Bundt Cake?
Yes. Let the cake cool completely, then wrap it well and freeze it. Thaw it overnight in the refrigerator before serving. Add powdered sugar after thawing for the best appearance.
More Pumpkin Desserts to Try
Pumpkin Roll – A classic pumpkin roll with a soft pumpkin sponge and creamy filling, perfect for fall gatherings and holidays.
Pumpkin Cheesecake Bars – Creamy pumpkin cheesecake baked over a buttery crust, cut into easy-to-serve bars. A great choice for fall gatherings and Thanksgiving.
The Best Pumpkin Cinnamon Rolls – Soft, pillowy cinnamon rolls made with pumpkin puree and filled with cinnamon and brown sugar. Perfect for a cozy fall breakfast or weekend baking.
Pumpkin Swirl Cheesecake – A creamy cheesecake with a spiced pumpkin swirl and buttery cookie crust. The beautiful marbled top makes it a lovely dessert for Thanksgiving or any fall celebration.
Pumpkin Cream Cheese Crumble Muffins – Soft, warmly spiced pumpkin muffins that make an easy breakfast or fall snack.
Marbled Chocolate Pumpkin Cheesecake – A creamy pumpkin cheesecake with a chocolate twist, perfect when you want something a little more special.
Caramel Pecan Pumpkin Cake Roll – A festive pumpkin cake roll with caramel flavor and a creamy filling.
For more similar recipes check our full collection of Bundt, Loaf and Pound Cakes.
Video
Pumpkin Cream Cheese Bundt Cake
Ingredients
- 1 cup (226g) unsalted butter , softened
- 1 ¼ cups (250g) sugar
- 3 eggs
- 3 cups (375g) all-purpose flour
- 2 tsp (8g) baking powder
- 1 tsp (6g) baking soda
- 1 ½ tsp (4g) cinnamon
- 1/2 tsp (1g) ground ginger
- 1/2 tsp (2g) ground nutmeg
- 1/4 tsp (1g) ground cloves
- 1/2 tsp (3g) salt
- 14 oz (400g) pumpkin puree
- 3/4 cup (200g) buttermilk
- 1 tsp (5g) vanilla extract
Cream Cheese Filling
- 12 oz (350g) cream cheese , room temperature
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1 tsp (5g) vanilla extract
Instructions
- Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.
Prepare the pumpkin cake batter.
- In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree.
- With the mixer on low, alternate adding gradually buttermilk and flour mixture until all is well incorporated.
Prepare the cream cheese filling.
- In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.
Assemble the cake.
- Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges.
- Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely.
- Before serving dust with powdered sugar or desired icing.
- Keep the leftovers refrigerated.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Okay, this is beyond gorgeous AND looks absolutely deelish. Love love love a good bundt cake recipe… totally adding this one to my list of favorites!
Dear;
Thank you so much for sharing your tasty recipes .
wish you a great day
just made it and the smell is fantastic 😀 your recipes are fenomenal! think i made a mistake – though i covered cheese filling very carefully, the crust on the top cracked in one place and some of the filling came out….just don’t know why that happend. i hope the cake will not fall apart when turned… can’t wait to see and try it 🙂 thank you ones again for all your fantastic recipes 🙂
This is a beautiful recipe. I made it. Thank you for sharing your expertise. To be honest… there is nothing for me to tweak. The flavors are spot on. This will surely become one of my most favorite cakes to make. Take care, my friend.
This is the best Bundt cake I have cooked so far. It smells like autumn. And I don’t even like sweet:)
Just one comment-the two layers (cake and the cheese) got separated, there was a hall between them. Anyways, it was still phenomenal!
So glad you enjoyed this Bundt Cake Bella. It is indeed very flavorful and a great combo.