Go Back
+ servings
Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake

5 from 1 vote
This pumpkin cream cheese bundt cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition. With this creamy interior this bundt cake doesn’t even need an icing on top.
Servings 12 servings
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins


  • 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


  • Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.
  • 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.
  • Make the cream cheese filling. In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.
  • 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.



Serving: 1gCalories: 485kcalCarbohydrates: 53.9gProtein: 8.3gFat: 27.3gSaturated Fat: 16.6gCholesterol: 127mgSugar: 27.2g
Calories: 485kcal
Course: Dessert
Cuisine: American
Keyword: bundt cake, Christmas desserts, pumpkin bundt cake, pumpkin cream cheese bundt cake, Thanksgiving desserts