The Ultimate Pumpkin Cream Cheese Bundt Cake: Moist, Tangy & Perfect for Fall
Estimated reading time: 7–9 minutes | Prep time: 25 minutes | Total time: 3 hours 30 minutes
Key Takeaways
- Perfect Texture & Flavor: This recipe delivers an incredibly moist, spiced pumpkin cake with a rich, tangy cream cheese swirl running through the center—a perfect balance of flavors.
- Beginner-Friendly Bundt: With detailed step-by-step instructions and pro tips on pan preparation, even first-time Bundt cake bakers can achieve a flawless release and beautiful result.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully in the refrigerator and freezes exceptionally well, making it the perfect make-ahead dessert for holidays and special occasions.
- Versatile Serving Options: Delicious on its own, this Pumpkin Cream Cheese Bundt Cake is also wonderful with a dusting of powdered sugar, a simple maple glaze, or a scoop of vanilla ice cream.
Table of Contents
Why You’ll Love This Pumpkin Cream Cheese Bundt Cake Recipe
Welcome to the ultimate fall baking recipe! This homemade Pumpkin Cream Cheese Bundt Cake is everything you could want in a seasonal dessert. It features a perfectly moist and tender pumpkin spice cake batter that is rich with warm spices like cinnamon, nutmeg, and ginger. But the real star is the luscious, tangy cream cheese filling swirled into the center, creating a beautiful marbled effect and a delightful surprise in every single slice. It’s like getting a slice of the best pumpkin cake and a bite of creamy cheesecake all at once.
What makes this simple recipe so special is its unbelievably soft crumb and rich flavor, achieved by using pure pumpkin puree and buttermilk. It’s an easy dessert to assemble from scratch, and the stunning presentation of a Bundt cake makes it a showstopper for any occasion, from a cozy family gathering to a festive Thanksgiving dessert table. Whether you’re a seasoned baker or just starting, this guide will walk you through creating the most delicious pumpkin cake of the season.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to the perfect texture in this Pumpkin Cream Cheese Bundt Cake. Here’s what you’ll need:
For the Cream Cheese Swirl:
- 8 oz (226g) full-fat block cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the Pumpkin Cake:
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (220g) packed light brown sugar
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 can (15 oz / 425g) 100% pure pumpkin puree
- 1/2 cup (120ml) buttermilk, at room temperature
Step-by-Step Instructions
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, you must prepare your 10 or 12-cup Bundt pan thoroughly to prevent sticking. Use softened butter or shortening to grease every single nook and cranny of the pan. Finally, dust the inside with flour, tapping out any excess. Set aside.
- Step 2: Make the Cream Cheese Filling. In a medium bowl, combine the softened cream cheese and 1/4 cup (50g) of granulated sugar. Using an electric mixer on medium speed, beat the mixture until it is completely smooth and creamy. Then, add the egg and vanilla extract. Continue to mix on low speed until just combined, being careful not to overmix. Set this bowl aside for later.
- Step 3: Combine Dry Ingredients. In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the ground spices (cinnamon, nutmeg, ginger, and cloves). Whisking ensures the leavening agents and spices are evenly distributed, which helps the cake rise evenly.
- Step 4: Cream Butter and Sugars. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter with the brown sugar and granulated sugar. Mix on medium-high speed for 3–4 minutes until the mixture is light, pale, and fluffy. This process incorporates air into the batter, which results in a lighter cake texture.
- Step 5: Add Eggs and Wet Ingredients. Next, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. After the eggs are incorporated, mix in the vanilla extract and the pumpkin puree until they are well combined. The batter may look slightly curdled at this point, which is perfectly normal.
- Step 6: Alternate Dry and Wet Ingredients. Reduce the mixer speed to low. Add the dry ingredient mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients (flour, buttermilk, flour, buttermilk, flour). Mix only until the flour streaks disappear; do not overmix.
- Step 7: Assemble the Cake. Carefully spoon about half of the pumpkin cake batter into the prepared Bundt pan and spread it evenly. Next, spoon the cream cheese filling over the batter in a ring, trying to keep it away from the edges and the center tube of the pan. Gently spoon the remaining pumpkin batter over the cream cheese layer, spreading it to cover the filling completely.
- Step 8: Swirl the Batters. To create the signature swirl, insert a butter knife or a thin skewer into the batter. Gently drag it through the layers in a light zig-zag motion around the pan just two or three times. Be careful not to overdo it, as this can muddle the distinct layers.
- Step 9: Bake the Cake. Place the pan in the preheated oven on the center rack. Bake for 55 to 65 minutes. To check for doneness, insert a wooden skewer into the thickest part of the cake. It should come out with a few moist crumbs attached, but no wet batter.
- Step 10: Cool Properly. Once baked, remove the cake from the oven. Allow it to cool in the Bundt pan on a wire rack for exactly 15 minutes. This is a critical step; cooling for too long can cause it to stick. After 15 minutes, carefully invert the pan onto the wire rack to release the cake. Finally, let it cool completely before slicing and serving this amazing Pumpkin Cream Cheese Bundt Cake.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Pumpkin Cream Cheese Bundt Cake
- Room Temperature is Key: For the smoothest cream cheese filling and a uniform cake batter, ensure your butter, eggs, cream cheese, and buttermilk are all at room temperature. This helps the ingredients emulsify properly, creating a tender crumb.
- Don’t Scrimp on Pan Prep: Bundt cakes are notorious for sticking. A generous layer of softened shortening or butter followed by a thorough dusting of flour is the most reliable method. Get into every crevice of the pan!
- Avoid Overmixing: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can result in a dense or tough cake. A few small lumps in the final batter are perfectly fine.
- Manage Pumpkin Moisture: For an even richer pumpkin flavor, you can blot the pumpkin puree. Spread it on a plate lined with paper towels for 5-10 minutes to absorb excess water before adding it to the batter.
Easy Variations You Can Try
- Add a Crunch: Fold 1 cup of toasted chopped pecans or walnuts into the pumpkin cake batter for a lovely crunchy texture that complements the spices.
- Chocolate Chip Surprise: Gently fold 1 cup of semi-sweet chocolate chips into the pumpkin batter for a decadent twist. Pumpkin and chocolate are a delicious combination.
- Maple Glaze: Once the cake is completely cool, drizzle it with a simple maple glaze made from 1 cup of powdered sugar, 2-3 tablespoons of maple syrup, and a splash of milk.
- Pumpkin Pie Spice: If you don’t have individual spices, you can substitute them with 3 and 3/4 teaspoons of a pre-made pumpkin pie spice blend.
How to Serve & Store Your Pumpkin Cream Cheese Bundt Cake
This Pumpkin Cream Cheese Bundt Cake is a star on its own, but you can elevate it with a light dusting of powdered sugar or the maple glaze mentioned above. It pairs wonderfully with a hot cup of coffee, a chai latte, or a scoop of vanilla bean ice cream for an indulgent dessert experience.
To store, keep the cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. For the best flavor and texture, allow slices to come to room temperature for about 20–30 minutes before serving. This cake also freezes exceptionally well. Wrap the entire cake or individual slices tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. If you love this recipe, you should try our classic moist pumpkin bread next!
Watch: How to Make It
Frequently Asked Questions
Can I make this Pumpkin Cream Cheese Bundt Cake ahead of time?
Absolutely! This cake is perfect for making ahead. You can bake it up to 2 days in advance and store it covered in the refrigerator. The flavors will meld together and become even more delicious.
Can I freeze this recipe?
Yes, this cake freezes beautifully. For best results, let it cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen whole or in individual slices for up to 3 months. Thaw it in the refrigerator overnight before serving.
Can I reduce the amount of sugar?
It is not recommended to significantly reduce the sugar in this recipe. Sugar provides more than just sweetness; it contributes to the cake’s moisture, tender texture, and structure. Reducing it can result in a drier, less flavorful cake.
Why did my cream cheese swirl sink to the bottom of the pan?
This can happen if the cream cheese filling was overmixed, making it too thin. Mix only until just combined. It can also happen if the cake batter is too thin to support the filling. Ensure your ingredients, especially the butter, are properly softened but not melted for the best structure.
