Pumpkin Cream Cheese Bundt Cake: A Cozy Slice of Fall in Every Bite
Pumpkin cream cheese bundt cake make a dreamy duo in this rich, moist bundt cake. Each slice surprises with a creamy swirl nestled inside the warmly spiced pumpkin batter. The contrast of soft cake and smooth filling creates a dessert that feels both indulgent and comforting. A simple glaze drizzled on top adds just the right touch of sweetness without overwhelming the star flavors. This cake captures the essence of fall with every bite—bold, aromatic, and full of nostalgia. Families love serving it during holiday gatherings, cozy weekends, or anytime a little seasonal magic is needed. It slices beautifully, stores well, and never fails to impress guests or satisfy a craving for something homemade and heartwarming. From the first forkful to the last crumb, this bundt cake promises familiar flavors wrapped in a fresh, elegant presentation. Prepare to crave this all year round—not just during pumpkin season.
Ingredients
For the Pumpkin Cake Batter:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup vegetable oil
- ¼ cup milk (whole or 2%)
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Equipment Needed
To create the perfect Pumpkin Cream Cheese Bundt Cake, you’ll need the right tools to ensure a smooth baking process and professional-looking results. Here’s a detailed list of essential equipment:
1. Bundt Cake Pan (10–12 cup capacity)
This uniquely shaped pan gives the cake its signature ring design and ensures even baking. A nonstick, heavy-duty pan helps with easy release and beautiful detailing.
2. Mixing Bowls (at least two sizes)
One large bowl for mixing the pumpkin cake batter and another medium-sized one for the cream cheese filling. Glass or stainless steel bowls work best for durability and ease of cleaning.
3. Hand Mixer or Stand Mixer
A mixer makes it much easier to blend the cream cheese filling until smooth and lump-free. It also helps incorporate the pumpkin batter evenly without overmixing.
4. Whisk and Spatula
A whisk helps blend the dry ingredients and mix wet components smoothly. A silicone spatula is essential for folding ingredients and scraping down bowl sides to reduce waste.
5. Measuring Cups and Spoons
Accurate measuring is crucial in baking. Use dry measuring cups for flour and sugars, and liquid measuring cups for oil and milk. Measuring spoons ensure proper spice and vanilla extract amounts.
6. Cooling Rack
Once baked, the bundt cake should cool on a wire rack. This allows air to circulate around the cake and prevents it from becoming soggy on the bottom.
7. Nonstick Baking Spray or Butter and Flour
To prevent the bundt cake from sticking, coat your pan thoroughly. Use baking spray with flour or brush the inside with melted butter and dust with flour.
8. Toothpick or Cake Tester
Use this to check for doneness. Insert it into the thickest part of the cake—if it comes out clean or with a few crumbs, your cake is ready.
9. Piping Bag or Spoon (optional)
For more control while layering the cream cheese filling into the batter, a piping bag or even a ziplock bag with the corner snipped off works well.
10. Small Bowl and Spoon for Glazing
If you’re adding the vanilla glaze, use a small bowl to mix and a spoon to drizzle the glaze over the cooled cake.
Step By Step Instruction Of Pumpkin Cream Cheese Bundt Cake
Step 1: Preheat the Oven and Prepare the Bundt Pan
Set your oven to 350°F (175°C). Grease your bundt pan generously with baking spray or brush it with butter and dust lightly with flour. Make sure every curve and corner is coated to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures your spices distribute evenly throughout the batter.
Step 3: Combine the Wet Ingredients
In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, milk, eggs, and vanilla extract. Whisk until the mixture looks smooth and well-blended.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Avoid overmixing to keep the cake light and fluffy.
Step 5: Make the Cream Cheese Filling
In a separate bowl, beat softened cream cheese, sugar, egg, and vanilla extract until creamy and smooth. Use a hand mixer for best results.
Step 6: Layer the Batter and Filling
Pour half of the pumpkin batter into the prepared bundt pan. Add the cream cheese filling in an even ring over the batter (avoid touching the sides of the pan). Pour the remaining pumpkin batter over the top, smoothing it out gently.
Step 7: Bake the Cake
Place the pan in the preheated oven and bake for 50–60 minutes. Insert a toothpick near the center of the cake—if it comes out clean or with just a few moist crumbs, it’s done.
Step 8: Cool, Glaze, and Serve
Let the cake cool in the pan for 15–20 minutes, then carefully turn it out onto a wire rack to cool completely. Whisk together powdered sugar, milk, and vanilla for the glaze and drizzle it over the cake before slicing and serving.
Serving Tips
1. Serve at Room Temperature
This cake tastes best when served at room temperature. The pumpkin spices and cream cheese filling develop richer flavor and smoother texture after resting outside the fridge for 20–30 minutes.
2. Add a Dusting of Powdered Sugar
For a simple and elegant touch, dust the top of the bundt cake with powdered sugar instead of glaze. It creates a snowy, bakery-style finish perfect for fall gatherings or brunch.
3. Drizzle with Maple or Caramel Sauce
Elevate each slice with a drizzle of warm maple syrup or homemade caramel sauce. The added sweetness complements the earthy pumpkin flavor and creamy filling beautifully.
4. Pair with Coffee or Chai Tea
A slice of this cake goes wonderfully with a cup of spiced chai or strong black coffee. The warm spices and creamy center pair perfectly with cozy beverages.
5. Top with Whipped Cream or Vanilla Ice Cream
For dessert-style presentation, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. This adds a cool, creamy contrast that enhances the cake’s richness.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake it 1–2 days in advance. Store it tightly covered in the refrigerator, and let it come to room temperature before serving for the best flavor and texture.
2. How should I store leftovers?
Keep leftover slices in an airtight container in the refrigerator for up to 5 days. The cream cheese filling makes refrigeration important. You can also freeze slices for up to 2 months.
3. Can I use fresh pumpkin instead of canned?
Absolutely. Just be sure the puree is smooth and not too watery. Strain or pat dry with paper towels if needed. You’ll need about 1 cup of fresh puree.
4. What’s the best way to prevent the cake from sticking to the pan?
Grease your bundt pan thoroughly with nonstick baking spray or a butter-and-flour method. Make sure every crease and curve is coated for a clean release.
5. Can I skip the glaze?
Yes, the cake tastes wonderful on its own. The glaze adds sweetness and decoration but isn’t necessary. You can dust with powdered sugar instead for a simpler finish.
Conclusion
Pumpkin Cream Cheese Bundt Cake is a cozy, crowd-pleasing dessert that brings the flavors of fall to any table. With its tender pumpkin crumb and surprise cream cheese center, it delivers both comfort and elegance in every bite. Whether you’re hosting a holiday dinner, enjoying a quiet weekend, or gifting something special to a friend, this bundt cake never disappoints. Serve it warm, slice it cold, or dress it up with glaze—every version is irresistible. Happy baking!
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