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pumpkin Bundt cake with cream cheese filling from dessertswithstephanie.com

Cream Cheese Pumpkin Bundt Cake Recipe

This Pumpkin Bundt Cake recipe produces a quick holiday dessert that is delicious and unique.
5 from 29 votes
Prep Time 20 minutes
Cook Time 55 minutes
Resting time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 564 kcal

Equipment

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 smooth
    1 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
Keyword holiday desserts, pumpkin bundt cake with cream cheese, pumpkin desserts, thanksgiving cake recipes, thanksgiving desserts
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