Pumpkin cream cheese Bundt cake is all the pieces you’re keen on about pumpkin cake with a decadent cheesecake layer hiding inside. Easy to arrange and completely spiced, this fall cake all the time impresses a crowd. This layered magnificence is irresistible by itself, however much more worthy of your fork with salted caramel drizzled on high! 😉
I initially revealed this recipe in 2016 and have since added new photographs and extra useful success suggestions.
If you happen to like my pumpkin Bundt cake, you’re going to like right now’s pumpkin cream cheese Bundt cake. We use the identical base recipe, skip the chocolate chips, and add a cream cheese layer. Whats up, fall!
Why You’ll Love This Pumpkin Cream Cheese Bundt Cake:
- Moist, dense pumpkin cake crumb with a cheesecake-style filling
- Spiced with cinnamon, ginger, cloves, nutmeg, and allspice (or you should utilize pumpkin pie spice)
- Pumpkin + cream cheese make an important crew, identical to in these pumpkin cream cheese muffins and pumpkin cheesecake pie
- Conveniently makes use of 1 commonplace can of pumpkin. (My beloved pumpkin pie makes use of a whole can, too. For future reference!)
- Simple to make; newbie bakers can completely deal with this one
- A big, stunning, spectacular cake excellent for fall celebrations—with no adorning abilities required
If you happen to love dessert + cozy fall flavors, right here’s an inventory of 30+ fall cake recipes.
These Are Key Elements You Want & Why
Like the entire recipes on my web site and in my cookbooks, my crew and I examined numerous components and ratios to develop a standout cake with wonderful taste and texture. Listed here are some key components:
- Baking Soda: 2 teaspoons of baking soda looks as if rather a lot, and it’s. However take into consideration the scale of a Bundt cake… they’re large, and must rise rather a lot within the tall cake pan. Along with leavening, baking soda deepens a baked good’s colour and neutralizes its acids.
- Spices: Cinnamon, ginger, cloves, nutmeg, and allspice. By itself, pumpkin is sort of bland, so that you want numerous spice for taste. You can too use pumpkin pie spice right here—see recipe Notes.
- Oil: You should utilize vegetable oil, canola oil, or avocado oil right here. This cake wants a neutral-tasting oil so it doesn’t overpower the pumpkin spice taste.
- Eggs: Pumpkin, oil, and flour are large, heavy components so that you want eggs within the batter for raise; eggs additionally bind the components collectively. You want an egg for the cream cheese filling, too.
- Pure Pumpkin: This Bundt cake conveniently makes use of one commonplace 15-ounce can of pumpkin. For finest outcomes and taste, I strongly suggest utilizing canned pumpkin puree as an alternative of selfmade. I want Libby’s model for this cake. (Not sponsored by them, only a large fan!)
- Cream Cheese: It’s necessary to make use of the block cream cheese that is available in a field, versus the spreadable variety that is available in a bathtub. That’s nice for bagels, nevertheless it doesn’t make for a sturdy, sliceable cheesecake layer.
You additionally want all-purpose flour, salt, brown sugar + granulated white sugar, and vanilla.
The Greatest Cream Cheese Filling to Use
You solely want 4 components for the cream cheese layer, 3 of which you already obtained out for the cake batter: brick-style cream cheese, an egg, granulated sugar, and vanilla extract.
This tangy, creamy filling isn’t overly candy, which I like—and I feel you’ll admire too. Actual flavors shine by right now!
Overview: Make It
You’ll discover the total recipe under, however right here’s a fast visible of the steps:
Make the cake batter. This is so simple as whisking collectively the dry components, whisking collectively the moist components, after which whisking moist + dry collectively.
Make the cream cheese filling. Use an electrical mixer to beat the softened cream cheese till fully easy—no lumps. Then beat within the remaining components.
Let’s layer: Unfold half the pumpkin batter into your greased Bundt pan. Rigorously unfold the cream cheese filling on high. I prefer to unfold it as near the perimeters of the pan as attainable, so that you get filling in each chew. Then high with the remaining cake batter.
You observe comparable layering strategies when making my cheesecake swirl carrot Bundt cake.
And bake. It is a large cake so it takes some time to fully bake by. You’ll additionally must let it cool for a bit earlier than you invert it, in any other case it would follow the pan.
As I stated earlier than, this cake doesn’t really want a topping, however if you wish to add a little bit one thing further, it’s fabulous as pictured with salted caramel sauce + flaky sea salt sprinkled on high. It’s additionally pretty with vanilla icing + a pinch of pumpkin pie spice. Or go full-cream-cheese-ahead and high with the maple cinnamon cream cheese icing from these pumpkin cinnamon rolls!
Bundt Pan Suggestions
Do you make numerous Bundt desserts? In that case, you want a Bundt pan that’s 9.5 to 10.5 inches in diameter, and may maintain 10 to 12 cups of batter. Let me share two favourite Bundt cake pan choices with you:
- Anolon Bundt Pan: Tremendous high quality, heavy-duty, nice value, by no means warps, superior rubber grips. I’ve been utilizing it for years and, truthfully, it’s simply as sturdy as day 1.
- Nordic Ware Bundt Pan: Excellent high quality, heavy-duty, and makes stunning desserts.
Whichever Bundt pan you utilize, you should definitely grease it very generously earlier than including the batter. Even when the pan is labeled nonstick, because of the measurement and weight of a Bundt cake, you NEED numerous greasing so the cake simply separates from the pan when inverting it.
Different Favourite Pumpkin Recipes
And you should definitely bookmark this record of finest pumpkin desserts.
Pumpkin Cream Cheese Bundt Cake
Prep Time: 25 minutes
Cook dinner Time: 60 minutes
Whole Time: 4 hours, half-hour
Yield: serves 12
Class: Cake
Technique: Baking
Delicacies: American
Description
Pumpkin cream cheese Bundt cake combines generously spiced pumpkin cake with wealthy and creamy cheesecake. Easy to arrange, this fall cake all the time impresses a crowd. This layered magnificence is irresistible by itself, however you’ll be able to add optionally available toppings. See recipe Notice.
Cake
Cream Cheese Filling
Elective Topping
Directions
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. (Even when your pan is labeled nonstick, nonetheless grease it very properly to forestall the massive heavy cake from sticking.)
- Make the cake batter: In a big bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice collectively. Put aside. In one other massive bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract collectively till mixed. Pour the moist components into the dry components and whisk till fully mixed. Batter is thick. Put aside.
- Make the cream cheese filling: Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on excessive pace till no lumps stay, about 1 minute. Scrape down the perimeters of the bowl with a silicone spatula. Beat within the remaining components on medium-high pace till mixed and creamy, about 1 minute.
- Unfold half of the pumpkin batter into the ready bundt pan. Unfold the entire cream cheese filling evenly on high. Unfold the remaining pumpkin batter on high. Use a knife to softly swirl the layers collectively.
- Bake for 55–65 minutes or till a toothpick inserted into the cake comes out clear with only a couple flippantly moist crumbs. It is a massive, heavy cake so don’t be alarmed if it takes a little bit longer in your oven. Mine often takes 60 minutes precisely.
- As soon as completed, take away from the oven and permit to chill for two hours within the pan set on a wire rack. Then invert the marginally cooled Bundt cake onto a cooling rack or serving plate/cake stand.
- Permit to chill fully earlier than drizzling with optionally available topping and serving.
- Cowl leftover cake tightly and retailer at room temperature for as much as 2 days and/or within the fridge for as much as 5 days.
Notes
- Freezing Directions: Baked cake might be frozen for as much as 3 months. You’ll want to wrap it tightly. Permit to thaw in a single day within the fridge earlier than serving.
- Particular Instruments (affiliate hyperlinks): Bundt Cake Pan (I like this one or this one) | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Cooling Rack
- Spices: As a substitute of 1/2 teaspoon every ginger, cloves, nutmeg, and allspice, you should utilize 2 teaspoons of pumpkin pie spice. (You’ll nonetheless add the two teaspoons of floor cinnamon.)
- Pumpkin: For finest outcomes and taste, I strongly suggest utilizing canned pumpkin puree over selfmade on this recipe. I discovered the flavour is a lot better with canned. I want Libby’s model for this cake.
- Oil: You should utilize vegetable oil, canola oil, avocado oil, or olive oil. As a substitute of 1 cup of oil, attempt 1/2 cup (90g) unsweetened applesauce and 1/2 cup (120ml) oil. The cake is simply as moist. If you wish to use coconut oil, soften it first, and make certain that the entire different components are room temperature. Bake the batter straight away, as a result of because the coconut oil begins to chill and solidify, it thickens the batter and will end in a very dense cake.
- Cream Cheese: Brick cream cheese is often offered in 8-ounce blocks. You want 1 and 1/2 of them for this cake.
- Extra Topping Choices: Brown butter icing from my peach Bundt cake; chocolate ganache; cream cheese frosting; selfmade whipped cream; brown sugar glaze from my apple Bundt cake
- Can I Flip This Right into a Loaf? Sure. This recipe yields 2 loaf pan-size desserts, made in 9×5-inch loaf pans. Bake time will likely be much like my pumpkin bread. Merely layer the pumpkin and cream cheese batters, then swirl gently with a knife.
