Pumpkin cream cheese Bundt cake is everything you love about pumpkin cake with a decadent cheesecake layer hiding inside. Simple to prepare and perfectly spiced, this fall cake always impresses a crowd. This layered beauty is irresistible on its own, but even more worthy of your fork with salted caramel drizzled on top! 😉
I originally published this recipe in 2016 and have since added new photos and more helpful success tips.
If you like my pumpkin Bundt cake, you’re going to love today’s pumpkin cream cheese Bundt cake. We use the same base recipe, skip the chocolate chips, and add a cream cheese layer. Hello, fall!
One reader, Caila, commented: “This recipe was easy to follow and yielded a delicious, moist cake! I have friends and family who don’t love pumpkin, and they still enjoyed it. Highly recommend making the salted caramel topping to go with it. ★★★★★“
Why You’ll Love This Pumpkin Cream Cheese Bundt Cake:
- Moist, dense pumpkin cake crumb with a cheesecake-style filling
- Spiced with cinnamon, ginger, cloves, nutmeg, and allspice (or you can use pumpkin pie spice)
- Pumpkin + cream cheese make a great team, just like in these pumpkin cream cheese muffins and pumpkin cheesecake pie
- Conveniently uses 1 standard can of pumpkin. (My beloved pumpkin pie uses an entire can, too. For future reference!)
- Easy to make; beginner bakers can absolutely handle this one
- A large, beautiful, impressive cake perfect for fall celebrations—with no decorating skills required
If you love dessert + cozy fall flavors, here’s a list of 30+ fall cake recipes.
These Are Key Ingredients You Need & Why
Like all of the recipes on my website and in my cookbooks, my team and I tested various ingredients and ratios to develop a standout cake with excellent flavor and texture. Here are some key ingredients:
- Baking Soda: 2 teaspoons of baking soda seems like a lot, and it is. But think about the size of a Bundt cake… they’re huge, and need to rise quite a lot in the tall cake pan. In addition to leavening, baking soda deepens a baked good’s color and neutralizes its acids.
- Spices: Cinnamon, ginger, cloves, nutmeg, and allspice. On its own, pumpkin is quite bland, so you need a lot of spice for flavor. You can also use pumpkin pie spice here—see recipe Notes.
- Oil: You can use vegetable oil, canola oil, or avocado oil here. This cake needs a neutral-tasting oil so it doesn’t overpower the pumpkin spice flavor.
- Eggs: Pumpkin, oil, and flour are big, heavy ingredients so you need eggs in the batter for lift; eggs also bind the ingredients together. You need an egg for the cream cheese filling, too.
- Pure Pumpkin: This Bundt cake conveniently uses one standard 15-ounce can of pumpkin. For best results and flavor, I strongly recommend using canned pumpkin puree instead of homemade. I prefer Libby’s brand for this cake. (Not sponsored by them, just a big fan!)
- Cream Cheese: It’s important to use the block cream cheese that comes in a box, as opposed to the spreadable kind that comes in a tub. That’s great for bagels, but it doesn’t make for a sturdy, sliceable cheesecake layer.
You also need all-purpose flour, salt, brown sugar + granulated white sugar, and vanilla.
The Best Cream Cheese Filling to Use
You only need 4 ingredients for the cream cheese layer, 3 of which you already got out for the cake batter: brick-style cream cheese, an egg, granulated sugar, and vanilla extract.
This tangy, creamy filling isn’t overly sweet, which I love—and I think you’ll appreciate too. Real flavors shine through today!
Overview: How to Make It
You’ll find the full recipe below, but here’s a quick visual of the steps:
Make the cake batter. This is as simple as whisking together the dry ingredients, whisking together the wet ingredients, and then whisking wet + dry together.
Make the cream cheese filling. Use an electric mixer to beat the softened cream cheese until completely smooth—no lumps. Then beat in the remaining ingredients.
Let’s layer: Spread half the pumpkin batter into your greased Bundt pan. Carefully spread the cream cheese filling on top. I like to spread it as close to the edges of the pan as possible, so you get filling in every bite. Then top with the remaining cake batter.
You follow similar layering methods when making my cheesecake swirl carrot Bundt cake.
And bake. This is a huge cake so it takes a while to completely bake through. You’ll also need to let it cool for a bit before you invert it, otherwise it will stick to the pan.
As I said before, this cake doesn’t really need a topping, but if you want to add a little something extra, it’s fabulous as pictured with salted caramel sauce + flaky sea salt sprinkled on top. It’s also lovely with vanilla icing + a pinch of pumpkin pie spice. Or go full-cream-cheese-ahead and top with the maple cinnamon cream cheese icing from these pumpkin cinnamon rolls!
Bundt Pan Recommendations
Do you make a lot of Bundt cakes? If so, you need a Bundt pan that’s 9.5 to 10.5 inches in diameter, and can hold 10 to 12 cups of batter. Let me share two favorite Bundt cake pan options with you:
- Anolon Bundt Pan: Super quality, heavy-duty, great price, never warps, awesome rubber grips. I’ve been using it for years and, honestly, it’s just as durable as day 1.
- Nordic Ware Bundt Pan: Outstanding quality, heavy-duty, and makes beautiful cakes.
Whichever Bundt pan you use, be sure to grease it very generously before adding the batter. Even if the pan is labeled nonstick, due to the size and weight of a Bundt cake, you NEED a lot of greasing so the cake easily separates from the pan when inverting it.
Other Favorite Pumpkin Recipes
- Pumpkin Pie & Pumpkin Slab Pie
- Simply Pumpkin Muffins
- Pumpkin Chocolate Chip Cookies
- Pumpkin Snickerdoodles
- My Best Pumpkin Bars & Pumpkin Bread
And be sure to bookmark this list of best pumpkin desserts.
Print
Pumpkin Cream Cheese Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours, 30 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Pumpkin cream cheese Bundt cake combines generously spiced pumpkin cake with rich and creamy cheesecake. Simple to prepare, this fall cake always impresses a crowd. This layered beauty is irresistible on its own, but you can add optional toppings. See recipe Note.
Ingredients
Cake
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
- 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable oil (see Note)
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
- 1 large egg, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon pure vanilla extract
Optional Topping
- salted caramel sauce
- flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. (Even if your pan is labeled nonstick, still grease it very well to prevent the big heavy cake from sticking.)
- Make the cake batter: In a large bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together. Set aside. In another large bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter is thick. Set aside.
- Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain, about 1 minute. Scrape down the sides of the bowl with a silicone spatula. Beat in the remaining ingredients on medium-high speed until combined and creamy, about 1 minute.
- Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top. Use a knife to gently swirl the layers together.
- Bake for 55–65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Mine usually takes 60 minutes exactly.
- Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a cooling rack or serving plate/cake stand.
- Allow to cool completely before drizzling with optional topping and serving.
- Cover leftover cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: Baked cake can be frozen for up to 3 months. Be sure to wrap it tightly. Allow to thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): Bundt Cake Pan (I like this one or this one) | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Spices: Instead of 1/2 teaspoon each ginger, cloves, nutmeg, and allspice, you can use 2 teaspoons of pumpkin pie spice. (You will still add the 2 teaspoons of ground cinnamon.)
- Pumpkin: For best results and flavor, I strongly recommend using canned pumpkin puree over homemade in this recipe. I found the flavor is much better with canned. I prefer Libby’s brand for this cake.
- Oil: You can use vegetable oil, canola oil, avocado oil, or olive oil. Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 cup (120ml) oil. The cake is just as moist. If you want to use coconut oil, melt it first, and be sure that all of the other ingredients are room temperature. Bake the batter right away, because as the coconut oil begins to cool and solidify, it thickens the batter and could result in an overly dense cake.
- Cream Cheese: Brick cream cheese is typically sold in 8-ounce blocks. You need 1 and 1/2 of them for this cake.
- More Topping Options: Brown butter icing from my peach Bundt cake; chocolate ganache; cream cheese frosting; homemade whipped cream; brown sugar glaze from my apple Bundt cake
- Can I Turn This Into a Loaf? Yes. This recipe yields 2 loaf pan-size cakes, made in 9×5-inch loaf pans. Bake time will be similar to my pumpkin bread. Simply layer the pumpkin and cream cheese batters, then swirl gently with a knife.
If I make this cake the night before serving, do I need to refrigerate?
Hi Sarah, You can keep the cake at room temperature overnight. Leftovers will last in the refrigerator for a few days. Enjoy!
Hey Sally, would it work to bake this batter in some round pans to make a layer cake (leaving the cream cheese part out)?
Hi Lindsey, For a layer cake you can use the recipe for The Best Pumpkin Cake I’ve Ever Had and see the recipe notes to bake it in two round 9 inch pans. Happy baking!
I made this cake tonight, it was the best pumpkin cake I ever ate. Family love it. Thanks for sharing the recipe.
I recently made a different bundt cake and had to cut off the “bottom” once inverted so it would sit flat and show the shape nicely. Is there a way to put the batter in so that the rise stays flatter?
Hi Gail, Short of making sure the batter is evenly distributed in your pan and that your oven racks are level there isn’t much you can do. I almost never find the need to level off the bottom of this Bundt cake since we are flipping it over!.
This may be too late to be helpful, but I live in the Denver area and rarely make any changes. I think the bake time will be a little different, but you will want to keep your eye on that anyway. Back when I was more conscientious of such things I usually found directions to add a couple of tablespoons of flour. I also used to get Hungarian High Altitude flour, but don’t think it makes much difference. Last week I made Sally’s chocolate chip pumpkin bread with no adjustments for altitude (though several for allergies and taste) and it was amazing! I did have to bake it for more than 90 minutes.
Sally,
I tried your recipe for my husband’s B-day!
Just to let you know my daughter never liked a pumpkin cake before. It was that good.
Thank you 🙂
Felicia
Hi Sally! If I make this in a loaf pan how would I adjust the baking time?
Hi Tiffany! Absolutely. This recipe yields 2 loaf pans. Bake time will be similar to my pumpkin bread.
Just made this for my mother-in-law’s birthday and it really is easy, as promised (thanks Sally!!). This is my go-to site for fantastic desserts that turn out the first time (:
Looks delicious! My bundt pan is too small though, do you think it could be done in a tube pan instead, like my angel food pan?
Your tube pan should be great!
I made this tonight for potluck tomorrow at work! However when I flipped it and removed the pan it seems still raw in the middle. I’ve put it back in the oven for a few more minutes. I’m currently waiting! Did I do something wrong?
I made this for a dinner as a donation for a fundraiser. Everyone LOVED it!! I changed it up and drizzled cream cheese and caramel icing. YUM!! I was asked to make it again for Thanksgiving! 🙂
Hi Sally! I have to go to 2 Thanksgiving dinners this year so I was wondering is this could be split into 2 loaf pans so I could bring one to each family. If so, would the bake time be different? Thanks!
Hi Julia! Absolutely! I’m unsure of the bake time. Will be much shorter.
I made this for my church life group and they LOVED it, several asked for the recipe. It’s a keeper. I am now making it for my church auction to fud our blessings and wishes for Christmas.
Wonderful Recipe!!! I made this cake for a Fall party and it was a delish hit!! Looked just like the photo and was “Pumpkin-licious”!!!
My mom and I made this together today. It was great to spend the day together baking and the end result was delicious. I loved this cake. Thanks for posting the recipe.!
My son and I made this tonight! So good!!! I drizzled warm Carmel over top of the whole cake.
This cake was delicious and so easy to make!!
My coworkers loved it – I made two cakes in one week 🙂
I made the cakes 2-3 days in advance and they kept very well in the fridge. Thanks for the great recipe!
I made this over the past weekend and LOVED it! The cake is so dense and moist and flavorful, and then you’ve got that yummy streak of cream cheese, which by the way tastes even more amazing after chilling the cake. I will definitely be making this again!
I made this for a co-worker’s going away party (he’s a big fan of pumpkin spice everything) and it was great! The layers of pumpkin and cream cheese worked beautifully and my house smelled like Thanksgiving! I added Sally’s maple glaze on top and it worked really well. Would definitely make again!
I made this cake last week to take to work for my birthday! It was a big hit! First time I’ve made it and it turned out perfect! It tastes amazing! I made one tonight for Christmas desert tomorrow! Can’t wait for a piece! ❤️❤️❤️
Would this recipe work at all with a normal cake pan, or does it absolutely have to be a bundt pan?
Hey Sally,
I made this for Thanksgiving this year and it was awesome! I don’t usually like pumpkin pies or pumpkin anything and this cake I felt was really special.
Thanks!
Funny question – can I exclude the pumpkin? Would I need to add something in its place to maintain how moist it is? I love cream cheese, but don’t care for pumpkin lol!! Thanks!!
How about mashed bananas?
I tried this cake for a friendsgiving party, and unfortunately it did not turn out– I’ve tried tons of your recipes, and this was the first one that didn’t!
The cream cheese layer was almost nonexistent. Any idea what went wrong? The texture of the filling was almost as if the cheese melted into the cake, leaving just the egg and sugar. I mixed the filling according to your directions, but maybe I overbeat it?
I’ve never tried a filled cake before, so maybe there are some common pitfalls?
Any advice would be appreciated!
Can you make these in mini bundt pans?
Absolutely! I’m unsure of the bake time for smaller size.
Would it be possible to substitute pumpkin pie spice for the individual spices, as that is what have on hand. If it is possible what amount should be added?
Absolutely! I suggest using only 1 teaspoon cinnamon and add 1 and 1/2 teaspoons pumpkin pie spice.
I made this cake for my co-workers last week. I expect a promotion:) This cake is ridiculously moist and delicious without being overly sweet. I made cream cheese frosting to go with it because you can never have enough cream cheese goodness, right? Thanks for sharing! This one is a winner!
Im sitting down with a slice now. …wow warm moist cake…not heavy very light and not overly spiced….just the perfect blend.
Sure can! Here is my pumpkin chocolate chip Bundt cake.