Pumpkin Cream Cheese Bundt Cake recipe
Indulge in the warm embrace of autumn with this Pumpkin Cream Cheese Bundt Cake, a delightful fusion of spiced pumpkin cake and creamy cheesecake. Perfectly moist and beautifully layered, this cake promises to be the centerpiece of any fall gathering.
Crafted with simple ingredients, this cake is both easy to prepare and a showstopper at the dessert table. The rich flavors of cinnamon, ginger, and nutmeg mingle harmoniously with a luscious cream cheese filling, creating an irresistible treat that will have everyone coming back for seconds.
Whether enjoyed on its own or adorned with optional toppings like salted caramel and flaky sea salt, this Pumpkin Cream Cheese Bundt Cake is sure to impress. Share it with family and friends, and savor the delicious flavors of the season!
Pumpkin Cream Cheese Bundt Cake Ingredients
In this delightful Pumpkin Cream Cheese Bundt Cake, each ingredient plays a vital role in crafting a deliciously harmonious dessert.
- All-Purpose Flour: The foundation of the cake, providing structure and a tender crumb that balances the moistness of the pumpkin and cream cheese.
- Pumpkin Puree: Infuses the cake with rich flavor and natural sweetness while adding moisture, ensuring every bite is delectably soft.
- Brown and Granulated Sugar: The combination of sugars enhances the cake’s sweetness, with brown sugar contributing depth and a hint of caramel flavor.
- Spices (Cinnamon, Ginger, Cloves, Nutmeg, Allspice): A warm medley of spices that evokes the essence of fall, elevating the pumpkin’s flavor profile and creating a comforting aroma.
- Vegetable Oil: Keeps the cake moist and luscious, ensuring a rich texture that complements the cream cheese filling.
- Cream Cheese: The star of the filling, it adds a velvety richness and tangy flavor, perfectly contrasting with the spiced pumpkin cake.
- Eggs: Essential for binding and providing moisture, eggs help achieve a light and airy cake while enriching the overall flavor.
- Vanilla Extract: A dash of vanilla enhances the sweetness and adds a subtle warmth, rounding out the flavor profile beautifully.
Together, these ingredients create a stunning layered cake that embodies the spirit of the season!
Pumpkin Cream Cheese Bundt Cake
This Pumpkin Cream Cheese Bundt Cake is a festive delight that marries the warm flavors of fall with a creamy, luscious filling. Here’s how to enhance your baking experience with essential tips, thoughtful serving suggestions, and answers to common questions.
Recipe Tips
- Choose the Right Pumpkin: For the best flavor and texture, opt for canned pumpkin puree rather than fresh. The canned variety offers consistent moisture and flavor, ensuring your cake remains soft and rich. Brands like Libby’s are highly recommended for their quality.
- Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature before mixing. This helps create a smoother batter and filling, leading to a better texture in the final cake. Take them out of the fridge about 30 minutes before you start baking.
- Greasing the Bundt Pan: Even if your Bundt pan is labeled nonstick, generously grease it to prevent sticking. Using a combination of butter and flour works best, but you can also use baking spray. This ensures that your cake releases perfectly and maintains its beautiful shape.
What to Serve with Pumpkin Cream Cheese Bundt Cake
- Warm Spiced Coffee: Pair this cake with a cup of warm spiced coffee or a pumpkin spice latte. The rich, creamy notes of the coffee complement the pumpkin flavors beautifully, enhancing the overall autumnal experience.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious touch to each slice. The lightness of the cream balances the dense, rich cake while providing a delightful contrast in texture.
- Salted Caramel Sauce: Drizzle warm salted caramel sauce over each slice for a sweet, indulgent finishing touch. The salty-sweet combination elevates the flavors of the pumpkin and cream cheese, making it a crowd-pleaser at gatherings.
FAQ
- Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree, but ensure it is well-drained to avoid excess moisture, which could affect the cake’s texture. - How do I store leftovers?
Store the leftover cake tightly covered at room temperature for up to two days or in the refrigerator for up to five days to maintain freshness. - Can I freeze this cake?
Absolutely! This cake can be frozen for up to three months. Wrap it tightly in plastic wrap and foil before freezing. Thaw it overnight in the refrigerator before serving. - Can I make this recipe as cupcakes or in a loaf pan?
Yes, you can adapt the recipe for cupcakes or loaf pans. For cupcakes, fill the liners about two-thirds full and bake for 20–25 minutes. For loaf pans, layer the pumpkin and cream cheese fillings as instructed and bake for a similar time to pumpkin bread.
Pumpkin Cream Cheese Bundt Cake
This Pumpkin Cream Cheese Bundt Cake expertly merges a generously spiced pumpkin cake with a smooth, rich cheesecake filling. Not only is it straightforward to prepare, but this fall-inspired dessert consistently captivates those who try it. While the cake stands out beautifully on its own, feel free to enhance it with optional toppings.
Ingredients
- For the Cake:
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Ground allspice
- Canned pumpkin puree ensure it is not pumpkin pie filling
- Light or dark brown sugar
- Granulated sugar
- Vegetable oil
- Large eggs at room temperature
- Pure vanilla extract
- For the Cream Cheese Filling:
- Full-fat brick cream cheese softened to room temperature
- Large egg at room temperature
- Granulated sugar
- Pure vanilla extract
- Optional Toppings:
- Salted caramel sauce
- Flaky sea salt for garnishing
Instructions
- Begin by preheating your oven to 350°F (177°C). Generously grease a 10-inch Bundt pan to ensure the cake does not stick during baking, even if the pan is nonstick.
- To create the cake batter, in a sizable mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. In a separate large bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract, whisking until the mixture is well blended. Gradually incorporate the wet ingredients into the dry mixture, whisking until fully combined. Note that the batter will be thick; set it aside.
- For the cream cheese filling, utilize a handheld or stand mixer fitted with a paddle or whisk attachment. Beat the softened cream cheese at high speed until smooth and free of lumps, which should take approximately one minute. Use a silicone spatula to scrape down the bowl’s sides, then add the remaining filling ingredients, mixing on medium-high speed until creamy and thoroughly combined.
- Layer half of the pumpkin batter into the prepared Bundt pan, followed by an even spread of the cream cheese filling. Gently top with the remaining pumpkin batter, using a knife to swirl the layers together lightly.
- Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean, with just a few moist crumbs. Given the cake’s substantial weight, it may require additional baking time; a typical baking duration in my experience is around 60 minutes.
- After baking, allow the cake to cool in the pan for two hours on a wire rack. Then, carefully invert the Bundt cake onto a cooling rack or serving plate.
- Allow the cake to cool completely before adding any optional toppings and serving.
- To store leftovers, wrap the cake tightly and keep it at room temperature for up to two days or in the refrigerator for up to five days.
Notes
Freezing Instructions: The baked cake can be frozen for as long as three months. Wrap it securely before freezing, and thaw it overnight in the refrigerator when ready to serve.
Special Tools Needed: Bundt Cake Pan, Glass Mixing Bowls, Whisk, Electric Mixer (Handheld or Stand), Cooling Rack.
Spices: If preferred, substitute the individual spices with two teaspoons of pumpkin pie spice, while still adding two teaspoons of ground cinnamon.
Pumpkin: Canned pumpkin puree is strongly recommended for optimal results and flavor. For this recipe, Libby’s brand yields the best outcome.
Oil Options: Various oils such as vegetable, canola, avocado, or olive oil may be used. Alternatively, consider substituting half of the oil with unsweetened applesauce to maintain moisture. If using coconut oil, melt it first and ensure all other ingredients are at room temperature before combining.
Cream Cheese: Full-fat brick cream cheese is typically sold in 8-ounce blocks; for this recipe, you will need one and a half blocks.
Additional Topping Ideas: Consider using brown butter icing, chocolate ganache, cream cheese frosting, homemade whipped cream, or a brown sugar glaze for added richness.
Loaf Adaptation: This recipe can also be transformed into two loaf-sized cakes using 9×5-inch loaf pans. The baking time will be similar to that of pumpkin bread. Simply layer the pumpkin and cream cheese batters, swirling gently with a knife before baking.
