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Pumpkin Cream Cheese Bundt Cake Recipe

    Table of Contents


    For the Cake:

    • 3 cups all-purpose flour
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 3 large eggs
    • 1 can (15 ounces) pumpkin puree
    • 1 teaspoon vanilla extract

    For the Cream Cheese Filling:

    • 1 package (8 ounces) cream cheese, softened
    • 1/4 cup granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla extract

    For the Glaze:

    • 1 cup powdered sugar
    • 2-3 tablespoons milk
    • 1/2 teaspoon vanilla extract


    Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring to coat it thoroughly to prevent sticking.

    In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using either a hand mixer or stand mixer.

    Beat in the eggs, one at a time, until well combined. Then, mix in the pumpkin puree and vanilla extract until smooth.

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

    In a separate bowl, prepare the cream cheese filling by beating together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.

    Pour half of the pumpkin batter into the prepared bundt pan, spreading it evenly along the bottom.

    Carefully spoon the cream cheese filling over the pumpkin batter, trying to keep it in the center and away from the edges of the pan.

    Pour the remaining pumpkin batter over the cream cheese filling, smoothing the top with a spatula.

    Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

    Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.

    While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.

    Once the cake has cooled, drizzle the glaze over the top of the cake. Allow the glaze to set before serving.

    Slice and enjoy your delicious Pumpkin Cream Cheese Bundt Cake! This cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Enjoy!

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