Filled with a creamy layer of cheesecake and then drizzled with browned butter frosting, every bite of this Cream Cheese Pumpkin Bundt Cake is a sweet indulgence.
I can’t tell you how many times I’ve been asked for this recipe. You will be making this recipe again and again!
Pumpkin Bundt Cake with Cream Cheese Filling
While taste is absolutely the top priority in my kitchen, I can’t deny my attraction to distinctive, visually appealing baked goods.
So, especially when I’m giving a dessert away or taking it to a potluck or social gathering, bundt cakes are one of my go-to choices. Give ‘em that curb appeal!
A lot of people shy away from making these gorgeous cakes because they’ve had a bad experience removing the cake from the bundt pan in the past. There are some easy tips that you can follow to get a better result.
First, when greasing and flouring the pan, be careful. Make sure to inspect for a thorough coating. This limits your cake’s ability to stick to the sides of the pan.
After it finishes baking, set a timer for ten minutes before you try to remove it. Before ten minutes, the cake is very likely to crumble and tear. After ten minutes, the sugar can begin to crystallize and stick.
If the cake has any difficulty coming out of the pan, you can carefully use a butter knife to try and tease the edges free.
This pumpkin bundt cake already looks incredible on the outside. But, when I sliced open the slightly dense, moist cake and revealed the ribbon of cheesecake within, my kids gave some much appreciated “oohs” and “ahhs”.
Pumpkin Bundt Cake Recipe
- 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 the oven to 350°F. In a large bowl, beat together the sugar, oil, and eggs until fluffy. Stir in the pumpkin puree. In a separate bowl, stir together the flour, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients, and 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.
Optional: If you’re like me and can’t get enough pumpkin spice in your life, you can get extra fancy with this recipe by adding a sprinkle of it to the top of the frosting before it cools.
Pumpkin and Cream Cheese Recipes
There’s something extra special about the combination of pumpkin and cream cheese. If you’ve never tried the two together in baked goods before, you have got to give it a try.
The pumpkin is naturally sweet, and the blend of pumpkin spices carries warm notes of nutmeg, cinnamon, and ginger. These flavors balance flawlessly with the rich and tangy tartness of cream cheese.
It is one of my all-time favorite combinations.
These old-fashioned Cream Cheese Frosted Pumpkin Cookies are big and soft, just like your favorite bakery-style pumpkin cookies. They’re a classic fall cookie recipe.
Pumpkin Cheesecake is a combination of cream cheese and pumpkin that we all love. With a graham cracker crust, a smooth pumpkin cheesecake, and a dollop of whipped cream on top, this is an amazing fall dessert.
And for something extra special, this Pumpkin Cheesecake Pie with Streusel Topping elevates the classic Thanksgiving pie to new levels.
Who could resist Pumpkin Cheesecake Brownies? Just look at that dark chocolate brownie with its pumpkin cheesecake layer!
Thick, soft pumpkin cookies filled with tangy cream cheese frosting make this EASY recipe for Pumpkin Whoopie Pies a perfect fall treat.
The classic Pumpkin Cake Roll is a mouthwatering and elegant fall dessert that everyone loves. If you haven’t made one yet, you’ll be thrilled to learn that making one is actually much easier than you might think!
Last but not least, Pumpkin Bars with Cream Cheese Frosting have been a holiday favorite with my family for years.
Need a break from pumpkin? Gooey Butter Cake is a buttery, sweet cake with a rich cream cheese layer. It has been an instant hit with everyone who tastes it.
Cream Cheese Pumpkin Bundt Cake
Ingredients
For the Cheesecake Layer
- 8 ounces cream cheese softened
- ¼ cup butter softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
For the Pumpkin Cake
- 2½ cups powdered sugar
- 1 cup oil
- 3 eggs
- 15 ounce canned pumpkin puree
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
For the Browned Butter Glaze
- ½ 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 the oven to 350°F. In a large bowl, beat together the sugar, oil, and eggs until fluffy. Stir in the pumpkin puree. In a separate bowl, stir together the flour, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients, and 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
{originally published 11/6/15 – recipe notes and photos updated 3/30/22}
adapted from Taste of Home’s Moist Pumpkin Bundt Cake
Medha @ Whisk & Shout says
That cheesecake- like swirl looks to DIE for 🙂
Tonya Hartley says
Hi there,
For this recipe, what kind of oil did you use? Vegetable oil? Thanks!
Mallory says
Yes, canola oil I believe.
Leighanne Smith says
Made this for a family Thanksgiving gathering and it was the talk of the dessert table!
Mallory says
Glad you love it!
Angie says
Can this be frozen?
Mary says
While I haven’t tried that myself, I’m guessing, yes, it will freeze nicely. I’d loosely wrap the whole cake in foil and then seal it completely with saran wrap (and out of caution, maybe more foil – but I’m over cautious like that.)