Cream Cheese Pumpkin Bundt Cake

7 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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 Cream Cheese Bundt Cake

Pumpkin Bundt Cake

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”.

Cream Cheese Filled Pumpkin Bundt Cake

Pumpkin Bundt Cake Recipe

  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 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.
  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.

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 Bundt Cake

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.

Pumpkin Bundt Cake

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.

Cream Cheese Filled Pumpkin Bundt Cake

Cream Cheese Pumpkin Bundt Cake

5 from 2 votes
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.
Prep Time: 30 mins
Cook Time: 1 hr
Additional Time: 1 hr
Total Time: 2 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 16 servings

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

  • 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

Serving: 1piece · Calories: 553kcal · Carbohydrates: 69g · Protein: 5g · Fat: 30g · Saturated Fat: 10g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 13g · Trans Fat: 1g · Cholesterol: 80mg · Sodium: 342mg · Potassium: 123mg · Fiber: 1g · Sugar: 48g · Vitamin A: 4682IU · Vitamin C: 1mg · Calcium: 38mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

Pin this nowto remember it later
Pin this recipe0

{originally published 11/6/15 – recipe notes and photos updated 3/30/22}

adapted from Taste of Home’s Moist Pumpkin Bundt Cake

Pumpkin Bundt Cake

Filed under: , , ,

Tagged with:

Related Posts

Reader Interactions

7 Comments Leave a comment or review

    Rate & Comment

    Recipe Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

    • 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.)

Get New Recipes

sent to your inbox!
 
 

We never share your information with third parties and will protect it in accordance with our Privacy Policy.