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Pumpkin Cream Cheese Bundt Cake

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Pumpkin Cream Cheese Bundt Cake

Pumpkin cream cheese Bundt cake is everything you love about pumpkin cake with a decadent cheesecake layer hiding inside. Simple to prepare and perfectly spiced, this fall cake always impresses a crowd. This layered beauty is irresistible on its own, but even more worthy of your fork with salted caramel drizzled on top!

Ingredients

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & 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 ground allspice
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) vegetable oil (see Note)
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Cream Cheese Filling
  • 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
  • 1 large egg, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • Optional Topping
  • salted caramel sauce
  • flaky sea salt, for sprinkling

Directions

  • Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. (Even if your pan is labeled nonstick, still grease it very well to prevent the big heavy cake from sticking.)
  • Make the cake batter: In a large bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together. Set aside. In another large bowl, 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 is thick. Set aside.
  • 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, about 1 minute. Scrape down the sides of the bowl with a silicone spatula. Beat in the remaining ingredients on medium-high speed until combined and creamy, about 1 minute.
  • 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. Use a knife to gently swirl the layers together.
  • 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. Mine usually takes 60 minutes exactly.
  • Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a cooling rack or serving plate/cake stand.
  • Allow to cool completely before drizzling with optional topping and serving.
  • Cover leftover cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.

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