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Pumpkin Cream Cheese Bundt Cake Recipe

    Ingredients:

    For the Pumpkin Cake:

    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1 cup brown sugar, packed
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 can (15 ounces) pumpkin puree

    For the Cream Cheese Filling:

    • 8 ounces cream cheese, softened
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract

    For the Glaze:

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

    Instructions:

    Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

    Fold in the pumpkin puree until evenly incorporated.

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

    Pour half of the pumpkin batter into the prepared Bundt pan. Spoon the cream cheese filling over the batter, making sure to leave a border around the edges of the pan. Top with the remaining pumpkin batter.

    Use a butter knife to swirl the cream cheese filling into the pumpkin batter, creating a marbled effect.

    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 minutes before transferring it to a wire rack to cool completely.

    In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled cake.

    Slice and enjoy your delicious Pumpkin Cream Cheese Bundt Cake!

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