There’s something about pumpkin season that makes me want to bake all the cozy things. This Pumpkin Cream Cheese Bundt Cake is one of those desserts that looks impressive on the table but is surprisingly simple to make. A soft, spiced pumpkin cake wraps around a rich cream cheese filling, creating the perfect balance of flavors in every slice.
Whether you’re hosting Thanksgiving dinner, bringing dessert to a fall gathering, or simply craving something sweet with your afternoon coffee, this cake always feels like a special treat. The warm pumpkin spice flavor paired with the creamy cheesecake center makes it a recipe everyone will be asking for. Best of all, it stays moist for days, making it a great make-ahead dessert for busy holiday weeks.
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Why You’ll Love This Pumpkin Cream Cheese Bundt Cake
- Easy to customize with a glaze, powdered sugar, chopped nuts, or caramel drizzle.
- Perfect fall flavor with pumpkin puree and warm spices in every bite.
- Creamy cheesecake filling adds a rich surprise inside the soft pumpkin cake.
- Beautiful presentation that looks bakery-worthy with minimal decorating effort.
- Great for holidays and gatherings because it serves a crowd and slices beautifully.
- Stays moist for days, making it an excellent make-ahead dessert option.
Ingredients
Method
- Preheat the oven to 350°F. Grease and flour a 10 to 12-cup Bundt pan thoroughly.
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Spoon about two-thirds of the pumpkin batter into the prepared Bundt pan and spread it evenly.
- Carefully spoon the cream cheese filling over the batter, keeping it away from the edges of the pan.
- Top with the remaining pumpkin batter and gently smooth the surface.
- Bake for 55 to 70 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Allow the cake to cool in the pan for 20 minutes before carefully inverting it onto a wire rack to cool completely.
- If desired, whisk together the glaze ingredients and drizzle over the cooled cake before serving.
- Slice and enjoy this rich pumpkin cake with its creamy cheesecake center.
How To Make
Step 1: Prepare the Oven and Bundt Pan
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 to 12-cup Bundt pan, making sure to coat all the curves and crevices so the cake releases easily after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Mixing the dry ingredients first helps distribute the spices and leavening evenly throughout the cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until the mixture is smooth and well blended.
Step 4: Make the Pumpkin Cake Batter
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing, as this can make the cake dense instead of soft and tender.
Step 5: Prepare the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until completely smooth. The filling should be creamy with no lumps remaining.
Step 6: Layer the Batter and Filling
Spoon about two-thirds of the pumpkin batter into the prepared Bundt pan and spread it into an even layer. Carefully add the cream cheese filling on top, keeping it away from the edges of the pan. Cover the filling with the remaining pumpkin batter and gently smooth the surface.
Step 7: Bake the Cake
Place the Bundt pan in the preheated oven and bake for 55 to 70 minutes. The cake is done when a toothpick inserted into the pumpkin cake portion comes out clean or with just a few moist crumbs attached.
Step 8: Cool the Cake
Allow the cake to cool in the pan for about 20 minutes. Carefully invert it onto a wire rack and let it cool completely before adding any glaze or toppings.
Step 9: Add the Optional Glaze
If desired, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides for a beautiful finishing touch.
Step 10: Slice and Serve
Once the glaze has set, slice the cake and serve. Each piece reveals a delicious swirl of creamy cheesecake filling surrounded by moist pumpkin spice cake.
The Bottom Line
If you love cozy pumpkin desserts, this Pumpkin Cream Cheese Bundt Cake deserves a spot on your fall baking list. The combination of warm pumpkin spice and rich cream cheese filling creates a bakery-style treat that’s perfect for holidays, potlucks, and weekend baking. For even more seasonal inspiration, check out these delicious Thanksgiving Snack Board Ideas, festive Thanksgiving Cookie Ideas, crowd-pleasing Fall Bake Sale Treats, soft and flavorful Pumpkin Pudding Cookies, and this classic Easy Pumpkin Roll Recipe for even more pumpkin season favorites.
