Cream Cheese Pumpkin Bundt Cake -

5 from 3 votes

Cream Cheese Pumpkin Bundt Cake

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 Time30

Cook Time1

Additional Time1

Total Time2 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Mary Younkin

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.

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