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4.86 from 7 votes

Pumpkin Cream Cheese Bundt Cake

A homemade pumpkin bundt cake filled with cream cheese and topped with an easy vanilla glaze. This Pumpkin Cream Cheese Bundt Cake is a perfect dessert for fall!
Course Dessert
Cuisine American
Keyword pumpkin cream cheese bundt cake
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 12 slices
Author Danielle

Ingredients

For the cream cheese filling:

  • 1 (8-ounce) package brick-style cream cheese , softened to room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg , room temperature
  • 1 teaspoon pure vanilla extract

For the pumpkin bundt cake:

  • 3 cups (375 grams) all-purpose flour spooned and leveled
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) canola or vegetable oil
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup (200 grams) light brown sugar packed
  • 3/4 cup (150 grams) granulated sugar
  • 4 large eggs , room temperature
  • 2 teaspoons pure vanilla extract

For the vanilla glaze:

  • 1 cup (120 grams) powdered sugar
  • 1-2 tablespoons (15-30 ml) milk (use more as needed)
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350°F (177°C). Spray a 10-inch bundt pan with nonstick cooking spray or grease with butter and dust with flour. Set aside.

To make the cream cheese filling:

  • In a mixing bowl using an electric mixer, beat the cream cheese, granulated sugar, and vanilla extract for about 1 to 2 minutes or until smooth. Add in the egg and mix on low speed until just combined, stopping to scrape down the sides of the bowl as needed. Set aside.

To make the pumpkin bundt cake:

  • In a large mixing bowl whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract until fully combined. Combine the dry ingredients with the wet ingredients and mix until just combined.
  • Pour half of the batter into the prepared bundt pan, carefully pour the cream cheese filling on top of the batter, then pour the other half of the batter on top of the cream cheese layer and smooth it out.
  • Bake at 350°F for 60 to 70 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and cool on a wire rack for 25 to 30 minutes, then invert the cake onto a wire rack, remove it from the pan, and allow to cool completely.

To make the glaze:

  • Add the powdered sugar, vanilla extract, and milk to a small mixing bowl and whisk until well combined. If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar. Pour onto the cool pumpkin bundt cake and allow to sit for 10 to 15 minutes to harden.

Notes

Storage: This bundt cake will keep well stored in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions: Once cooled, wrap tightly with plastic wrap and store it in a large freezer bag or container. Thaw it overnight in the refrigerator and add the glaze the next day.
Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling. The only ingredient in pumpkin puree will be pumpkin. 
Eggs: Room temperature eggs are best. If you forget to set them out ahead of time, simply place them in a bowl of warm water for 5 to 10 minutes.