This Pumpkin Bundt Cake is an easy and tasty holiday dessert. The moist, spiced pumpkin cake has a creamy pecan filling that adds great flavor and texture. Plus, it makes your house smell amazing!
This post may contain affiliate links. Please refer to the terms page for more information.
Jump to:
Prepare Bundt pan
- A 12-cup Bundt pan works best for this cake.
- This Bundt cake is easy to make, but the tricky part is getting it out of the pan. Take a little extra time to prep the pan so it doesn't stick. Consider one of the following methods:
- Spray the pan well with baking spray, making sure to cover all the small corners. Then use a paper towel to wipe away any extra spray that pools up.
- You can also melt a few tablespoons of butter and brush it all over the pan. Then use a sifter to sprinkle in some flour and tap out the extra.
Cream cheese and pecan filling
- The star of this cake is the tunnel of baked cream cheese and pecan filling running around the center. Allow your cream cheese to come to room temperature before mixing the filling- this helps you make a nice creamy filling with no lumps!
- Lightly toast the pecans and chop into small pieces before adding to the filling. To toast the pecans simply place in a saucepan over medium heat, stirring occasionally. This should only take 3 - 5 minutes (you will know they are done when they start releasing an aroma).
Cake assembly
- Assembling the batter in the Bundt Pan:
- Pour half of the batter into the prepared Bundt pan and smooth with a spatula making a small well in the center.
- Using a piping bag, pipe a circle of the cream cheese/pecan mixture in a circle into the well you just made - taking care not to touch the sides of the pan.
- Add the second half of the batter to the pan and smooth with a spatula. Your cake is now ready for the oven!
Unmold pumpkin Bundt cake
- Once the pumpkin Bundt cake is finished baking, place on a wire rack and let cool for 10 minutes. After 10 minutes, flip the pan over onto the wire rack and leave the pan on the cake
- Allow the cake to cool for one hour. Remove the Bundt pan and move cake to a serving platter.
Storage
Place the cake in an airtight container and store at room temperature for up to 3 days. Alternatively, wrap and store in the freezer for up to 2 months.
More pumpkin recipes:
📋 Recipe
Cream Cheese Pumpkin Bundt Cake Recipe
This Pumpkin Bundt Cake recipe produces a quick holiday dessert that is delicious and unique.
Equipment
- Bundt Cake Pan 12-cup capacity
- Hand or stand mixer
- Bowls, measuring cups and spoons
Ingredients
Cake Batter
- 2 ¾ Cups All-purpose flour (sifted)
- 2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Tablespoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Nutmeg
- 15 Ounce Canned Pumpkin Puree (do not use pumpkin pie filling)
- 1 Cup Light Brown Sugar
- 1 Cup Vegetable Oil
- 4 Large Eggs (room temperature)
Pecan Cream Cheese Filling
- ¾ Cup Toasted Pecans (finely chopped)
- 1 ½ Cups Cream Cheese (full fat) (room temperature)
- 1 Cup Granulated Sugar
- 1 Large Egg (room temperature)
Glaze
- 2 Cups Powdered Sugar
- 1 teaspoon Ground Cinnamon
- 3 Tablespoons Water
Instructions
- Preheat oven to 350℉ (180℃)
- Prepare Bundt cake pan by spraying generously with baking spray.
Filling
- Using a handheld or stand mixer, mix cream cheese until smooth1 ½ Cups Cream Cheese (full fat)
- Add granulated sugar and egg. Continue to mix until well combined. Stir in the pecans. Set bowl aside for later.1 Cup Granulated Sugar, 1 Large Egg, ¾ Cup Toasted Pecans
Bundt Cake
- In a large bowl combine flour, baking soda, salt, cinnamon, ginger, nutmeg. Whisk to combine ingredients. Set bowl aside for later.2 ¾ Cups All-purpose flour (sifted), 2 teaspoon Baking Soda, 1 teaspoon Salt, 1 Tablespoon Ground Cinnamon, 1 teaspoon Ground Ginger, ½ teaspoon Nutmeg
- In a separate bowl add the pumpkin puree, oil, brown sugar and eggs. Whisk until well combined.15 Ounce Canned Pumpkin Puree, 1 Cup Light Brown Sugar, 1 Cup Vegetable Oil, 4 Large Eggs
- Pour the pumpkin mixture into the flour mixture. Stir until all ingredients are combined.
- Pour half of the cake batter into the prepared Bundt cake pan. Spread evenly.
- Use the back of a spoon to gently create a small “well” or indentation in the center of the cake batter.
- Pipe or spoon the filling into the well you just created in the cake batter.
- Add remaining cake batter and smooth the top.
- Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.
- Place the cake on a wire rack and let it cool for 10 minutes. Afterward, flip the pan upside down onto the wire rack, keeping the pan resting on the cake.
- Allow the cake to cool for one hour. Remove the Bundt pan and move cake to a serving platter.
Glaze (optional)
- Stir together the powdered sugar, cinnamon and water. Slowly spoon the glaze over the Bundt cake. Add more powdered sugar if you prefer a thicker icing.2 Cups Powdered Sugar, 1 teaspoon Ground Cinnamon, 3 Tablespoons Water
Video
Nutrition
Calories: 564kcalCarbohydrates: 84gProtein: 6gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 44mgSodium: 479mgPotassium: 203mgFiber: 3gSugar: 37gVitamin A: 5926IUVitamin C: 2mgCalcium: 73mgIron: 2mg
Tried this recipe?Let us know how it was!
dana says
This was such a lovely dessert! I'm not much of a baker but your instructions were clear and easy to follow, and this turned out so beautifully. Thank you!
Bobby says
This cake is so good! The pecan cream cheese filling definitely takes it to the next level!
Kim says
Made this early in the morning and the smell was amazing! They turned out great as well, very yummy and decadent. Must-try!
Marge says
Really good cake. I made it in an angel food cake pan. I Will make again but will double the amount of pecans.
Lucy says
This pumpkin bundt cake is the perfect indulgent treat for fall. A lovely moist texture with delicious warm fall spices.
James Strange says
All of my favorite fall flavors in one cake I could not wait to make this. It made the house smell so good and we loved the cake.
Nancy says
Now that pumpkin season is here, I can't get enough pumpkin. Your bundt cake is autumn in each delicious slice.