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Cream Cheese Filled Pumpkin Bundt Cake

Cream Cheese Filled Pumpkin Bundt Cake - featured image
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A moist, spiced pumpkin Bundt cake featuring a rich, tangy cream cheese center. This reliable recipe delivers a tender crumb and a gooey, marbled filling that captures the essence of autumn.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ cups pumpkin puree (not pie filling)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz full-fat cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Optional Glaze: 1 cup confectioners’ sugar mixed with 2-3 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with baking spray containing flour or butter and flour, ensuring all crevices are coated.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla extract.
  5. Add the dry ingredients to the butter mixture in three additions, alternating with the pumpkin puree in two additions. Start and end with dry ingredients. Mix on low speed until just combined.
  6. In a small bowl, beat the softened cream cheese, confectioners’ sugar, egg yolk, and vanilla until smooth and creamy.
  7. Scoop half of the pumpkin batter into the prepared pan. Dollop the cream cheese filling over the batter and gently swirl with a knife. Top with remaining batter and swirl remaining filling.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the cake (avoiding the center) comes out clean. If browning too quickly, cover loosely with foil after 30 minutes.
  9. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely before glazing or serving.

Notes

Ensure all ingredients, especially eggs and cream cheese, are at room temperature for proper emulsification. Do not overmix the batter once flour is added to avoid a tough cake. Use pure pumpkin puree, not pumpkin pie filling. For best results, let the cake cool completely before slicing to allow the cream cheese center to set.

Nutrition

Keywords: pumpkin bundt cake, cream cheese filling, fall dessert, autumn baking, pumpkin spice, holiday cake, easy bundt cake

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