Cream Cheese Pumpkin Bundt Cake

A moist pumpkin bundt cake, baked with a cheesecake layers and drizzled with browned butter frosting.

Cream Cheese Pumpkin Bundt Cake

1. To make the cheesecake layer, beat together the cream cheese, butter and sugar until smooth. Beat in the egg and vanilla just until combined. Set aside.
2. Grease and flour a 10 inch bundt pan. Preheat oven to 350 F. In a large bowl, beat together the sugar, oil and eggs until fluffy. In a separate bowl, stir together the flour, baking soda, pumpkin pie spice and salt. Add to the wet ingredients, alternating with the pumpkin. Stir until well combined.
3. Pour half the batter into the greased bundt pan. Top with the cheesecake mixture, being careful to keep it away from the edges of the pan. Top with the remaining pumpkin batter. Bake for 60-65 minutes or until a toothpick inserted comes out clean.
4. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
5. To make the glaze, brown the butter in a saucepan over medium heat, stirring occasionally. Let cool. Mix in the powdered sugar, cream and as much milk as necessary to make a smooth glaze. Pour over the cooled cake. Store in the refrigerator.

My recipe list for Thanksgiving is about 20 recipes too long (and they may all be desserts), but this Pumpkin Bundt Cake with a cream cheese layer and browned butter frosting is on the absolute must make list.

The ingredient list here is a long one, but the recipe is simple. The result is an impressive cake that will feed a crowd.

Cream Cheese Pumpkin Bundt Cake

A moist pumpkin bundt cake, baked with a cheesecake layers and drizzled with browned butter frosting.

Pin Print Review

Prep Time: 30 mins

Cook Time: 1 hr

Additional Time: 1 hr

Total Time: 2 hrs 30 mins

Cuisine: American

Servings: 16 servings

Ingredients 

For the Cheesecake Layer

• ▢ 8 ounces cream cheese softened
• ▢ 1/4 cup butter softened
• ▢ 1/2 cup sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla

For the Pumpkin Cake

• ▢ 2 and 1/2 cups powdered sugar
• ▢ 1 cup oil
• ▢ 3 eggs
• ▢ 3 cups all purpose flour
• ▢ 2 teaspoons baking soda
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1/2 teaspoon salt
• ▢ 1 can 15 ounces solid-pack pumpkin

For the Browned Butter Glaze

• ▢ 1/2 cup butter
• ▢ 3 cups of powdered sugar
• ▢ 2 tablespoons heavy cream
• ▢ 1 – 3 tablespoons milk as needed

Instructions

• To make the cheesecake layer, beat together the cream cheese, butter and sugar until smooth. Beat in the egg and vanilla just until combined. Set aside.
• Grease and flour a 10 inch bundt pan. Preheat oven to 350 F. In a large bowl, beat together the sugar, oil and eggs until fluffy. In a separate bowl, stir together the flour, baking soda, pumpkin pie spice and salt. Add to the wet ingredients, alternating with the pumpkin. Stir until well combined.
• Pour half the batter into the greased bundt pan. Top with the cheesecake mixture, being careful to keep it away from the edges of the pan. Top with the remaining pumpkin batter. Bake for 60-65 minutes or until a toothpick inserted comes out clean.
• Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
• To make the glaze, brown the butter in a saucepan over medium heat, stirring occasionally. Let cool. Mix in the powdered sugar, cream and as much milk as necessary to make a smooth glaze. Pour over the cooled cake. Store in the refrigerator.

Nutrition

Serving: 1piece

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

Adapted from Taste of Home’s Moist Pumpkin Bundt Cake.

Here are another two of my favorite Thanksgiving desserts:

Pumpkin Cheesecake Pie with Pecan Streusel

Salted Caramel Pumpkin Cheesecake