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!
Bundt cakes are one dessert that I love to make because they always turn out so beautiful. There’s absolutely no need to have any cake decorating skills, you can top them with a simple glaze and they always turn out impressive.
This Pumpkin Bundt Cake may just take the cake (no pun intended) because it’s filled with a delicious cream cheese filling. It’s like the best of both worlds, cake + cheesecake.
And since this bundt cake is best served cold, because of the cream cheese layer, it’s a perfect dessert to make ahead of time. In fact, I think this cake tastes even better the next day!
To make this cake I worked off of my pumpkin cream cheese crumb cake recipe that I posted back in 2015. That’s still one of my favorite pumpkin recipes to date because, well, pumpkin. I doubled the pumpkin cake recipe with a few small tweaks to ensure that there was enough batter for this bundt cake and it worked out perfectly.
Let me just start by saying that the ingredient list may seem long for this recipe, but I assure you it’s not too difficult. You’ll be using all-purpose flour (just be sure to spoon & level your flour), baking powder, baking soda, several different spices, and some salt.
When it comes to the spices in this pumpkin cake, I prefer to use a blend of cinnamon, ginger, nutmeg, and cloves. I’ve tested this cake with store-bought pumpkin pie spice and while it tastes good, the flavor is better with the ratio of spices listed in the recipe. I’m actually posting a homemade pumpkin pie spice recipe soon as I think it tastes much better than the store-bought versions and it’s easy to make your own too.
For the wet ingredients, you’ll be using some oil, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. When it comes to the pumpkin puree, just make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is just pureed pumpkin (makes sense, right?) and the only ingredient listed on the back of the can will be pumpkin. Pumpkin pie filling is actually pumpkin puree that’s been sweetened with spices added to it, so just be sure to use the correct one.
I also love to use a mix of brown sugar and granulated sugar in this cake versus just granulated sugar. Brown sugar adds some extra flavor and moisture to this cake that I really love.
And then comes the cream cheese layer that’s right in the middle of this cake. It’s just a simple mixture of cream cheese, sugar, vanilla, and an egg. Once the cake cools and is refrigerated it’s like a layer of cheesecake inside the pumpkin bundt cake. Pure heaven. I actually prefer to make the cream cheese layer first, then prepare the bundt cake so I can just layer everything and pop it into the oven.
Once the cake has cooled, you can top it with a simple vanilla glaze. The glaze is completely optional and you can just leave it off if you don’t prefer the extra step.
Baking Tips for Pumpkin Cream Cheese Bundt Cake
- Make sure your cream cheese and egg are at room temperature before getting started. This will ensure a much smoother layer of cream cheese in your bundt cake.
- When measuring your flour, avoid scooping it out of the container with your measuring cup. It’s best to stir the flour around, spoon it into the measuring cup, and level it off with the back of a knife.
- Be sure to use pumpkin puree in this recipe and not pumpkin pie filling. Pumpkin puree will just have pumpkin listed as the only ingredient on the back of the can.
P.S. If you want to make a smaller cake, you can use my recipe for this Pumpkin Cream Cheese Crumb Cake and omit the crumb topping.