Pumpkin cream cheese Bundt cake is every part you like about pumpkin cake with a decadent cheesecake layer hiding inside. Easy to organize and completely spiced, this fall cake all the time impresses a crowd. This layered magnificence is irresistible by itself, however much more worthy of your fork with salted caramel drizzled on high! 😉
I initially printed this recipe in 2016 and have since added new images and extra useful success ideas.
For those who like my pumpkin Bundt cake, you’re going to like in the present day’s pumpkin cream cheese Bundt cake. We use the identical base recipe, skip the chocolate chips, and add a cream cheese layer. Hi there, fall!
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 should utilize pumpkin pie spice)
- Pumpkin + cream cheese make an important staff, identical to in these pumpkin cream cheese muffins and pumpkin cheesecake pie
- Conveniently makes use of 1 normal can of pumpkin. (My beloved pumpkin pie makes use of a complete can, too. For future reference!)
- Straightforward to make; newbie bakers can completely deal with this one
- A big, lovely, spectacular cake good for fall celebrations—with no adorning expertise required
For those who love dessert + cozy fall flavors, right here’s an inventory of 30+ fall cake recipes.
These Are Key Elements You Want & Why
Like all the recipes on my web site and in my cookbooks, my staff and I examined numerous substances and ratios to develop a standout cake with wonderful taste and texture. Listed here are some key substances:
- Baking Soda: 2 teaspoons of baking soda looks like so much, and it’s. However take into consideration the dimensions of a Bundt cake… they’re enormous, and must rise rather a lot within the tall cake pan. Along with leavening, baking soda deepens a baked good’s shade and neutralizes its acids.
- Spices: Cinnamon, ginger, cloves, nutmeg, and allspice. By itself, pumpkin is kind of bland, so that you want lots of spice for taste. You may also use pumpkin pie spice right here—see recipe Notes.
- Oil: You should use vegetable oil, canola oil, or avocado oil right here. This cake wants a neutral-tasting oil so it doesn’t overpower the pumpkin spice taste.
- Eggs: Pumpkin, oil, and flour are huge, heavy substances so that you want eggs within the batter for elevate; eggs additionally bind the substances collectively. You want an egg for the cream cheese filling, too.
- Pure Pumpkin: This Bundt cake conveniently makes use of one normal 15-ounce can of pumpkin. For greatest outcomes and taste, I strongly suggest utilizing canned pumpkin puree as an alternative of do-it-yourself. I favor Libby’s model for this cake. (Not sponsored by them, only a huge fan!)
- Cream Cheese: It’s essential to make use of the block cream cheese that is available in a field, versus the spreadable form that is available in a bath. That’s nice for bagels, but it surely doesn’t make for a sturdy, sliceable cheesecake layer.
You additionally want all-purpose flour, salt, brown sugar + granulated white sugar, and vanilla.
The Finest Cream Cheese Filling to Use
You solely want 4 substances for the cream cheese layer, 3 of which you already acquired out for the cake batter: brick-style cream cheese, an egg, granulated sugar, and vanilla extract.
This tangy, creamy filling isn’t overly candy, which I really like—and I feel you’ll admire too. Actual flavors shine by means of in the present day!
Overview: Learn how to Make It
You’ll discover the total recipe beneath, however right here’s a fast visible of the steps:
Make the cake batter. This is so simple as whisking collectively the dry substances, whisking collectively the moist substances, after which whisking moist + dry collectively.
Make the cream cheese filling. Use an electrical mixer to beat the softened cream cheese till utterly easy—no lumps. Then beat within the remaining substances.
Let’s layer: Unfold half the pumpkin batter into your greased Bundt pan. Rigorously unfold the cream cheese filling on high. I prefer to unfold it as near the perimeters of the pan as attainable, so that you get filling in each chunk. Then high with the remaining cake batter.
You observe related layering strategies when making my cheesecake swirl carrot Bundt cake.
And bake. This can be a enormous cake so it takes some time to utterly bake by means of. You’ll additionally must let it cool for a bit earlier than you invert it, in any other case it can stick with the pan.
As I stated earlier than, this cake doesn’t actually need a topping, however if you wish to add a bit of one thing further, it’s fabulous as pictured with salted caramel sauce + flaky sea salt sprinkled on high. It’s additionally pretty with vanilla icing + a pinch of pumpkin pie spice. Or go full-cream-cheese-ahead and high with the maple cinnamon cream cheese icing from these pumpkin cinnamon rolls!
Bundt Pan Suggestions
Do you make lots of Bundt muffins? In that case, you want a Bundt pan that’s 9.5 to 10.5 inches in diameter, and may maintain 10 to 12 cups of batter. Let me share two favourite Bundt cake pan choices with you:
- Anolon Bundt Pan: Tremendous high quality, heavy-duty, nice value, by no means warps, superior rubber grips. I’ve been utilizing it for years and, truthfully, it’s simply as sturdy as day 1.
- Nordic Ware Bundt Pan: Excellent high quality, heavy-duty, and makes lovely muffins.
Whichever Bundt pan you utilize, remember to grease it very generously earlier than including the batter. Even when the pan is labeled nonstick, as a result of dimension and weight of a Bundt cake, you NEED lots of greasing so the cake simply separates from the pan when inverting it.
Different Favourite Pumpkin Recipes
And remember to bookmark this record of greatest pumpkin desserts.
Pumpkin Cream Cheese Bundt Cake
Prep Time: 25 minutes
Cook dinner Time: 60 minutes
Complete Time: 4 hours, half-hour
Yield: serves 12
Class: Cake
Methodology: Baking
Delicacies: American
Description
Pumpkin cream cheese Bundt cake combines generously spiced pumpkin cake with wealthy and creamy cheesecake. Easy to organize, this fall cake all the time impresses a crowd. This layered magnificence is irresistible by itself, however you’ll be able to add non-obligatory toppings. See recipe Be aware.
Cake
Cream Cheese Filling
Optionally available Topping
Directions
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. (Even when your pan is labeled nonstick, nonetheless grease it very effectively to stop the massive heavy cake from sticking.)
- Make the cake batter: In a big bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice collectively. Put aside. In one other giant bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract collectively till mixed. Pour the moist substances into the dry substances and whisk till utterly mixed. Batter is thick. Put aside.
- Make the cream cheese filling: Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on excessive velocity till no lumps stay, about 1 minute. Scrape down the edges of the bowl with a silicone spatula. Beat within the remaining substances on medium-high velocity till mixed and creamy, about 1 minute.
- Unfold half of the pumpkin batter into the ready bundt pan. Unfold all the cream cheese filling evenly on high. Unfold the remaining pumpkin batter on high. Use a knife to softly swirl the layers collectively.
- Bake for 55–65 minutes or till a toothpick inserted into the cake comes out clear with only a couple flippantly moist crumbs. This can be a giant, heavy cake so don’t be alarmed if it takes a bit of longer in your oven. Mine normally takes 60 minutes precisely.
- As soon as completed, take away from the oven and permit to chill for two hours within the pan set on a wire rack. Then invert the marginally cooled Bundt cake onto a cooling rack or serving plate/cake stand.
- Permit to chill utterly earlier than drizzling with non-obligatory topping and serving.
- Cowl leftover cake tightly and retailer at room temperature for as much as 2 days and/or within the fridge for as much as 5 days.
Notes
- Freezing Directions: Baked cake may be frozen for as much as 3 months. You’ll want to wrap it tightly. Permit to thaw in a single day within the fridge earlier than serving.
- Particular Instruments (affiliate hyperlinks): Bundt Cake Pan (I like this one or this one) | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Cooling Rack
- Spices: As a substitute of 1/2 teaspoon every ginger, cloves, nutmeg, and allspice, you should utilize 2 teaspoons of pumpkin pie spice. (You’ll nonetheless add the two teaspoons of floor cinnamon.)
- Pumpkin: For greatest outcomes and taste, I strongly suggest utilizing canned pumpkin puree over do-it-yourself on this recipe. I discovered the flavour is a lot better with canned. I favor Libby’s model for this cake.
- Oil: You should use vegetable oil, canola oil, avocado oil, or olive oil. As a substitute of 1 cup of oil, attempt 1/2 cup (90g) unsweetened applesauce and 1/2 cup (120ml) oil. The cake is simply as moist. If you wish to use coconut oil, soften it first, and ensure that all the different substances are room temperature. Bake the batter instantly, as a result of because the coconut oil begins to chill and solidify, it thickens the batter and will lead to an excessively dense cake.
- Cream Cheese: Brick cream cheese is often bought in 8-ounce blocks. You want 1 and 1/2 of them for this cake.
- Extra Topping Choices: Brown butter icing from my peach Bundt cake; chocolate ganache; cream cheese frosting; do-it-yourself whipped cream; brown sugar glaze from my apple Bundt cake
- Can I Flip This Right into a Loaf? Sure. This recipe yields 2 loaf pan-size muffins, made in 9×5-inch loaf pans. Bake time shall be just like my pumpkin bread. Merely layer the pumpkin and cream cheese batters, then swirl gently with a knife.
