Description

This Pumpkin Cream Cheese Bundt Cake is a moist, flavorful fall dessert combining spiced pumpkin cake layers with a luscious cream cheese filling. Swirled together in a beautiful bundt pan, it’s topped with optional salted caramel sauce and flaky sea salt to create a decadent treat perfect for holiday gatherings and cozy evenings.

Ingredients

Scale

Cake 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

Cream Cheese Filling

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

Optional Toppings

Salted caramel sauce
Flaky sea salt, for sprinkling

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and generously grease a 10-inch Bundt pan to prevent sticking, even if the pan is nonstick.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until well combined. Set this mixture aside.
Combine Wet Ingredients: In another large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until thoroughly combined.
Make Cake Batter: Pour the wet ingredients into the dry ingredients and whisk until the batter is fully combined and thick. Set aside.
Prepare Cream Cheese Filling: Using a stand or handheld mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on high speed for about 1 minute until smooth and lump-free. Scrape down the bowl, then beat in the egg, granulated sugar, and vanilla extract on medium-high speed until creamy and combined, about 1 minute.
Assemble Layers: Spread half of the pumpkin batter evenly into the prepared Bundt pan. Carefully spread the entire cream cheese filling on top of the pumpkin batter. Then spread the remaining pumpkin batter on top. Use a knife to gently swirl the pumpkin batter and cream cheese layers together for a marbled effect.
Bake: Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs. The cake is dense and heavy, so baking time may vary slightly.
Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours. Then carefully invert the Bundt cake onto a cooling rack or serving plate and allow it to cool completely.
Serve: Once fully cooled, drizzle with optional salted caramel sauce and sprinkle with flaky sea salt before slicing and serving.
Store Leftovers: Cover leftover cake tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Notes

Use vegetable oil for moistness; you can substitute with light olive oil or avocado oil for a healthier option.
Ensure cream cheese and eggs are at room temperature for a smooth cream cheese filling.
Do not use canned pumpkin pie filling—use pure pumpkin puree for the right texture and flavor.
Grease the Bundt pan thoroughly to prevent sticking, as the cake is dense and heavy.
Allow the cake to cool completely before adding toppings to prevent melting and run-off.
Leftover cake tastes great chilled or at room temperature.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cake, cream cheese filling, bundt cake, fall dessert, pumpkin puree, autumn recipe, spiced cake