The Ultimate Pumpkin Bundt Cake Cream Cheese Filling

Picture this: autumn leaves falling, cozy sweaters emerging, and your kitchen filled with the warm aroma of spiced pumpkin cake. This pumpkin bundt cake cream cheese filling recipe brings together everything we love about fall baking. The moist, spiced pumpkin cake wraps around a luscious cream cheese center that’s pure heaven in every bite.

It’s surprisingly simple to make, requiring just 15 minutes of prep time before the oven works its magic. Unlike my popular apple cinnamon coffee cake, this showstopper feeds a crowd and looks absolutely stunning on any dessert table.

What is Pumpkin Bundt Cake with Cream Cheese Filling?

Ever wondered why this cake has such a fancy name? Well, it’s basically fall’s answer to a hug in cake form! The bundt pan creates those gorgeous ridges that catch every drizzle of glaze, while the cream cheese filling adds a surprise burst of tangy sweetness.

Some say it’s called “bundt” after the German word “bund” meaning gathering – and trust me, this cake will definitely gather a crowd around your kitchen! As they say, the way to a man’s heart is through his stomach, and this cake paves that path beautifully. Ready to become the hero of your next gathering?

Why You’ll Love This Pumpkin Bundt Cake with Cream Cheese Filling:

The Show-Stopping Presentation This isn’t just any ordinary cake – it’s a masterpiece that commands attention. The elegant bundt shape creates beautiful ridges that showcase the golden pumpkin cake, while the cream cheese filling peeks through each slice like a delicious surprise. The contrast of the warm orange cake against the pale cream filling is absolutely Instagram-worthy.

Budget-Friendly Fall Baking Making this pumpkin bundt cake cream cheese filling at home costs a fraction of what you’d pay at a bakery. With simple pantry ingredients like canned pumpkin, cream cheese, and warm spices, you can create a dessert that tastes like it came from a high-end patisserie. Plus, one cake serves 12-16 people, making it perfect for entertaining without breaking the bank.

Incredible Flavor Combination The moist pumpkin cake gets its depth from a perfect blend of cinnamon, nutmeg, and vanilla, while the tangy cream cheese filling balances the sweetness beautifully. Unlike my classic vanilla pound cake, this recipe offers complex autumn flavors that develop and improve over time. Each bite delivers the perfect ratio of spiced cake to creamy filling.

Ready to impress your family and friends with this stunning dessert? Let’s dive into creating this fall masterpiece together!

How to Make Pumpkin Bundt Cake with Cream Cheese Filling:

Quick Overview

This pumpkin bundt cake cream cheese filling combines the best of both worlds – a tender, spiced pumpkin cake with a rich, tangy cream cheese center. The secret lies in layering the batters correctly to create that beautiful marbled effect when sliced.

Prep Time: 20 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 25 minutes
Serves: 12-16 slices

The cream cheese filling stays perfectly creamy while the pumpkin cake bakes to golden perfection around it. The result is a moist, flavorful cake that’s impressive enough for special occasions but simple enough for weekend baking.

Key Ingredients for Pumpkin Bundt Cake with Cream Cheese Filling:

For the Pumpkin Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 4 large eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin puree
• 2/3 cup water
• 2 teaspoons vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Glaze:

• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

Step 1: Prepare Your Kitchen Preheat your oven to 350°F (175°C). Generously grease a 12-cup bundt pan with butter or cooking spray, making sure to coat every ridge and crevice. Dust lightly with flour, tapping out any excess. This step is crucial for easy cake removal later.

Step 2: Make the Cream Cheese Filling In a medium bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the sugar, egg, and vanilla extract, beating until completely combined and lump-free. Set aside while you prepare the pumpkin batter.

Step 3: Mix the Dry Ingredients In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure all spices are evenly distributed throughout the flour mixture.

Step 4: Combine Wet Ingredients In another large bowl, beat together eggs and sugar until light and fluffy, about 3 minutes. Slowly add the oil while beating, then mix in the pumpkin puree, water, and vanilla extract until smooth.

Step 5: Create the Pumpkin Batter Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Don’t overmix, as this can make the cake tough.

Step 6: Layer the Batters Pour half of the pumpkin batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cream cheese filling over the batter, avoiding the edges of the pan. Top with the remaining pumpkin batter, gently spreading to cover the cream cheese layer.

Step 7: Bake to Perfection Bake for 55-65 minutes, or until a toothpick inserted into the cake portion (not the cream cheese center) comes out clean. The top should be golden brown and spring back lightly when touched.

Step 8: Cool and Remove Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. If the cake seems stuck, let it cool for another 5-10 minutes before trying again.

Step 9: Make the Glaze Whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency with more milk or powdered sugar as needed. Drizzle over the completely cooled cake.

What to Serve Pumpkin Bundt Cake with Cream Cheese Filling With:

This pumpkin bundt cake cream cheese filling pairs beautifully with warm beverages like spiced apple cider, coffee, or chai tea. For a more indulgent experience, serve alongside vanilla ice cream or freshly whipped cream with a dash of cinnamon.

Consider creating a fall dessert spread by adding maple roasted acorn squash, candied pecans, or a simple fruit salad with pears and cranberries. The cake also complements savory fall dishes, making it perfect after a hearty dinner of roasted chicken or beef stew.

Top Tips for Perfecting Pumpkin Bundt Cake with Cream Cheese Filling:

Essential Preparation Tips

Make sure your cream cheese is completely softened before mixing – this prevents lumps in your filling. Room temperature eggs also mix more easily and create a smoother batter. If you’re short on time, place eggs in warm water for 10 minutes to bring them to room temperature quickly.

Baking Success Secrets

Don’t skip the flour dusting step after greasing your bundt pan. This extra layer helps prevent sticking in those intricate ridges. When layering batters, avoid letting the cream cheese filling touch the pan’s edges, as it may cause sticking during removal.

Ingredient Substitutions

You can replace vegetable oil with melted butter for richer flavor, or use applesauce for a lighter version. Fresh pumpkin puree works wonderfully – just make sure it’s well-drained. For spice variations, try adding cardamom or allspice to your blend.

Common Mistakes to Avoid

Overmixing the batter creates a tough cake, so fold ingredients just until combined. Don’t open the oven door during the first 45 minutes of baking, as temperature fluctuations can cause the cake to sink. Test doneness with a toothpick in the cake portion, not the cream cheese center.

Storing and Reheating Tips:

Room Temperature Storage This pumpkin bundt cake cream cheese filling stays fresh at room temperature for up to 2 days when covered with a cake dome or plastic wrap. The cream cheese filling requires the cake to be stored properly to prevent spoilage.

Refrigerator Storage For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days. The flavors actually improve after a day or two as the spices meld together. Bring to room temperature before serving for the best taste and texture.

Freezing Instructions This cake freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap and store in freezer bags, or freeze the whole cake wrapped in plastic wrap and aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Reheating Guidelines Individual slices can be warmed in the microwave for 15-20 seconds for a fresh-from-the-oven taste. For the whole cake, cover with foil and warm in a 300°F oven for 10-15 minutes.

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Nutrition Information

Nutrient	Per Slice (1/12 of cake)
Calories	485
Total Fat	22g
Saturated Fat	6g
Cholesterol	75mg
Sodium	380mg
Total Carbs	68g
Dietary Fiber	2g
Sugars	54g
Protein	7g
Vitamin A	89% DV
Iron	8% DV

Nutritional values are approximate and may vary based on specific ingredients used.

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Frequently Asked Questions

Can I make this pumpkin bundt cake ahead of time?

Yes! This cake actually tastes better the next day as the flavors develop. Make it up to 2 days ahead and store covered at room temperature, or up to 5 days in the refrigerator.

What if I don’t have a bundt pan?

You can use two 9-inch round pans or a 9×13 inch rectangular pan. Adjust baking time to 35-45 minutes for round pans or 40-50 minutes for rectangular. The presentation won’t be as dramatic, but the taste will be just as amazing.

Can I use fresh pumpkin instead of canned?

Absolutely! Roast a sugar pumpkin, puree it, and drain excess moisture using a fine-mesh strainer for 30 minutes. You’ll need about 2 pounds of fresh pumpkin to yield 15 ounces of puree.

Why did my cream cheese filling sink to the bottom?

This usually happens when the cream cheese mixture is too thin or the pumpkin batter is too thick. Make sure your cream cheese is properly softened and avoid adding extra liquid to the filling.

Can I reduce the sugar in this recipe?

You can reduce the sugar by up to 1/4 cup in the cake batter, but don’t reduce the sugar in the cream cheese filling as it affects the texture. Consider using sugar substitutes designed for baking.

How do I know when the cake is done?

Insert a toothpick into the cake portion (not the cream cheese center) about 2 inches from the edge. It should come out clean or with just a few moist crumbs. The cake should also spring back when lightly touched.

Can I add nuts to this recipe?

Chopped pecans, walnuts, or toasted pumpkin seeds make excellent additions. Fold 1 cup into the pumpkin batter just before layering. Toast nuts beforehand for extra flavor.

What’s the best way to get the cake out of the pan?

Cool for exactly 15 minutes in the pan, then run a thin knife around the edges and center tube. Invert onto a wire rack with confidence – hesitation often leads to sticking.

Have you tried this pumpkin bundt cake cream cheese filling recipe? I’d love to hear about your experience! Share your photos on Instagram and tag me – I love seeing your beautiful creations come to life in your kitchen!