Pumpkin Cream Cheese Bundt Cake
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
This Pumpkin Cream Cheese Bundt Cake is the best of both worlds - a moist and delicious pumpkin cake with a cheesecake filling! The sweet brown sugar glaze puts this cake over the top. It's really easy to make - check out the tip to keep the cream cheese filling in the center of the cake. You will wow your guests with this dessert, whether it's for Thanksgiving or just for the Fall.
Course:
Desserts/Sweets
Cuisine:
American
Keyword:
Holiday Favorites
Servings: 12
Calories: 653 kcal
Ingredients
Bundt Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- ½ cup white sugar
- 4 eggs
- ½ cup vegetable oil
- 15 ounces pureed pumpkin
- 2 teaspoons pure vanilla extract
Cream Cheese Filling
- 12 ounces cream cheese room temperature
- ½ cup sugar
- 1 egg
- 1½ teaspoons pure vanilla extract
Brown Sugar Glaze
- ¼ cup unsalted butter softened
- ¾ cup brown sugar
- pinch of nutmeg
- 3 tablespoons milk
- ¾ cup powdered sugar
Instructions
-
Pre-heat the oven to 350ºGrease the inside of a 12-cup Bundt cake with butter and then coat the pan with granulated sugar, shaking out any excess.
-
Make the cream cheese filling, Using an electric mixer or a stand mixer with the paddle attachment, whip the cream cheese and sugar together until smooth. Add the egg and vanilla extract and continue to whip until combined. Refrigerate until ready to use.
-
Combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a large bowl
-
In a second large bowl, beat the butter and brown and white sugars until fluffy. Add the eggs one at a time and continue to beat. Add the oil, pumpkin purée and vanilla extract. Beat until well-combined. Gradually add the dry ingredients to the wet ingredients and mix until the dry ingredients are just incorporated into the wet. Do not over mix the batter
-
Pour a little less than half of the cake batter into to the prepared Bundt pan. With the back of a spoon, create a tunnel in the center of the batter. Spoon the cream cheese filling into the tunnel as much as possible (a little of the filling may overflow). Gently pour the rest of the cake batter over the cream cheese layer and spread it out evenly.
-
Bake at 350ºF for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out almost clean. Transfer the cake pan to a wire cooling rack and cool for 20 minutes. Invert the cake over the rack and unmold, leaving the cake to cool completely.
-
Make the brown sugar glaze. Melt the butter in a saucepan and whisk in the brown sugar, pinch of nutmeg and milk. Simmer for a few minutes until the sugar has dissolved and the mixture thickens. Add the powdered sugar and whisk until smooth. Allow the glaze to cool a little, but while it is still warm, pour the glaze over the cooled cake allowing some to drip down the sides. If the glaze drips to fast, allow it to cool a little more.
-
Serve with a dollop of whipped cream, a scoop of ice cream or just a cup of coffee.
Nutrition Facts
Pumpkin Cream Cheese Bundt Cake
Amount Per Serving
Calories 653
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 21g105%
Cholesterol 130mg43%
Sodium 298mg12%
Potassium 255mg7%
Carbohydrates 85g28%
Fiber 2g8%
Sugar 58g64%
Protein 8g16%
Vitamin A 6355IU127%
Vitamin C 1.6mg2%
Calcium 106mg11%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.