Pumpkin Cream Cheese Bundt Cake Recipes

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Another gorgeous fall wedding checked off the list! My friend for nearly 20 years, Katy, got married this weekend in the poconos. The wedding was at Skytop Lodge, a completely luxurious resort with surreal views and serious mountain lodge vibes. If you live anywhere on the east coast, Skytop is a must-see. From the warm apple cider to regal fireplaces, cushy couches, lakeside walking paths, and breathtaking scenery– you have to experience this! I told Kevin… like at least 304 times… I want to come back for a weekend getaway.


The whole weekend, most specifically the bride and groom, was picture-perfect. Kevin built their wedding arch (did you see on my Instagram story?) and their wedding dessert was an ice cream sandwich bar. You chose your cookie and your ice cream. I skipped the chocolate chip cookies and opted for a giant peanut butter cookie with pumpkin ice cream and sprinkles on top. Clearly this was the best wedding ever.

I’m being 100% real when I say that this pumpkin cream cheese bundt cake couldn’t be easier. It’s just like my cheesecake swirl carrot bundt cake. And also my pumpkin cake cheesecake. Step 1: make a really easy pumpkin batter. Step 2: make a 4 ingredient cream cheese filling. Step 3: layer them. Step 4: bake it!

The pumpkin batter combines a few kitchen staples like canned pumpkin, eggs, oil, cinnamon, spices, flour, and brown sugar. Oil, brown sugar, and pumpkin make this one of the moistest bundt cakes to come outta your oven! I love that about pumpkin cakes! It is unbelievably rich in flavor from all the spices, pumpkin, and brown sugar, too.

The cream cheese batter combines cream cheese, egg, sugar, and vanilla. That’s it! The filling is not overly sweet, which I love– and I think you’ll appreciate too. Real flavors shine through today!

Ingredients:

• 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)1
• 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 cup (240ml) vegetable or canola oil
• 4 large eggs
• 1 teaspoon pure vanilla extract
• Cream Cheese Filling
• 12 ounces (336g) full-fat block cream cheese, softened to room temperature
• 1 large egg
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
3. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
4. Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
5. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
6. Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.
7. Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.

Recipe Notes:
You'll need a tad less than 2 cups of pumpkin puree, which is a standard 15 ounce can. I prefer canned pumpkin in this bundt cake as opposed to fresh puree.

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