Pumpkin Cream Cheese Bundt Cake

Delicious Pumpkin Cream Cheese Bundt Cake Recipe

Indulge in the flavors of fall with this Pumpkin Cream Cheese Bundt Cake! This delightful treat features a moist pumpkin cake with a rich, creamy cheesecake layer that’s perfect for any autumn gathering. Plus, it’s even more delectable with a drizzle of salted caramel!

Why You’ll Adore This Cake

• Luscious Layers: Moist pumpkin cake with a sumptuous cheesecake filling.
• Perfectly Spiced: A blend of cinnamon, ginger, cloves, nutmeg, and allspice infuses rich flavor.
• Simple Ingredients: Uses one standard can of pumpkin puree for convenience.
• Beginner-Friendly: Easy steps make this recipe accessible for all skill levels.
• Impressive Presentation: This stunning Bundt cake requires no intricate decorating.

Key Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice (or use pumpkin pie spice)
• 1 cup vegetable, canola, or avocado oil
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 1 (15-ounce) can pure pumpkin puree
• 4 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 12 ounces cream cheese, softened (brick, not spreadable)
• 1 large egg
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Optional Topping:

• Salted caramel sauce
• Flaky sea salt or icing (optional)

Instructions

1. Preheat Oven:

   • Preheat your oven to 350°F (177°C). Generously grease a 10-inch Bundt pan to prevent sticking.

2. Make the Cake Batter:

   • In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.
   • In another bowl, combine pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla. Whisk until well mixed.
   • Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. The batter will be thick.

3. Prepare Cream Cheese Filling:

   • In a large bowl, beat the cream cheese using an electric mixer until smooth, about 1 minute.
   • Add the egg, sugar, and vanilla. Beat until creamy and well combined.

4. Layer the Batter:

   • Pour half of the pumpkin batter into the prepared Bundt pan.
   • Spread the cream cheese filling evenly over the pumpkin layer, then add the remaining pumpkin batter on top. Use a knife to swirl the layers gently.

5. Bake:

   • Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean with a few moist crumbs.

6. Cool the Cake:

   • Allow the cake to cool in the pan on a wire rack for 2 hours. Once slightly cooled, invert the cake onto a cooling rack or serving plate.

7. Serving:

   • Let it cool completely before adding any optional toppings and slices.

8. Storage:

   • Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Helpful Notes

• Freezing: This cake can be frozen for up to 3 months. Wrap it tightly and thaw overnight before serving.

• Tools Needed:

  • A 10-inch Bundt pan (recommendations available to purchase)
  • Mixing bowls
  • Electric mixer

• Spice Substitutes: Feel free to use pumpkin pie spice instead of individual spices for a shortcut.

• Using Oil Alternatives: You can replace part of the oil with unsweetened applesauce for a lighter cake.

• Loaf Variation: This recipe can be adapted to make two 9×5-inch loaf cakes by layering the batters.

Enjoy your baking adventure with this Pumpkin Cream Cheese Bundt Cake! It’s an unforgettable dessert that captures the essence of fall and is sure to be the showstopper at any gathering.