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 9x5-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.