Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 (15 ounce) can pumpkin puree (not pumpkin pie filling)

1 cup (200g) packed light or dark brown sugar (dark preferred)

3/4 cup (150g) granulated sugar

1 cup (240ml) vegetable oil

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

12 ounces (339g) full-fat brick cream cheese, softened to room temperature

1 large egg, at room temperature

1/3 cup (67g) granulated sugar

1/2 teaspoon pure vanilla extract

Salted caramel sauce (optional, for drizzling)

Flaky sea salt, for sprinkling (optional)

Instructions

Step 1: Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Even if your pan is nonstick, grease it well to prevent sticking.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.

Step 3: In another large bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until fully blended.

Step 4: Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and thick. Set aside.

Step 5: Using a mixer on high speed, beat the cream cheese until smooth and lump-free, about 1 minute. Scrape down the bowl.

Step 6: Beat in the remaining egg, sugar, and vanilla extract on medium-high speed until creamy and smooth, about 1 minute.

Step 7: Spread half of the pumpkin batter evenly into the prepared Bundt pan.

Step 8: Spread all of the cream cheese mixture evenly over the pumpkin batter layer.

Step 9: Top with the remaining pumpkin batter. Use a knife to gently swirl the layers for a marbled effect.

Step 10: Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean with a few moist crumbs. Baking times may vary with oven and pan.

Step 11: Remove from oven and cool the cake in the pan on a wire rack for 2 hours.

Step 12: Invert the cake onto a cooling rack or serving plate and let it cool completely before serving.

Step 13: If desired, drizzle with salted caramel sauce and sprinkle with flaky sea salt before serving.

Tips & Variations

Ensure the cream cheese is fully softened to avoid lumps in the filling.

Use vegetable oil instead of butter for a moister cake texture.

For added texture, fold in chopped nuts or chocolate chips into the pumpkin batter before layering.

Swap the pumpkin puree for sweet potato puree for a different but delicious twist.

If you don’t have a Bundt pan, use a tube pan and adjust the baking time as needed.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugars, which will affect the flavor and texture of the cake. Use pure pumpkin puree for best results.

How do I prevent the cake from sticking to the Bundt pan?

Generously grease the Bundt pan with butter or nonstick spray and dust lightly with flour. Even if your pan is labeled nonstick, take the extra step to avoid sticking, especially with heavy cakes like this one.