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Pumpkin Cream Cheese Bundt Cake

Updated: Oct 31, 2021

This recipe is everything there is to love about pumpkin cake including a rich decadent cream cheese layer baked inside. This fall inspired cake is simple to prepare and perfectly spiced, and will always impress a your family and guests.

Ingredients: ( Filling )

- 8 ounces cream cheese ( softened at room temperature )

- 1/4 cup butter ( softened at room temperature )

- 1/2 cup granulated sugar

- 1 large egg

- 2 tablespoons flour

- 1 teaspoon vanilla extract

Directions: ( Filling )

- add softened cream cheese and softened butter in a stand mixer and blend on medium speed until both are combined and smooth without lumps.

- add the egg and vanilla, combine then add sugar and flour.

- Mix well for 2 minutes, then set aside.

Ingredients: ( Cake )

- 1 1/2 cups pumpkin puree

- 2 teaspoons cinnamon

- 2 teaspoons ground ginger

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon ground cloves

- 1/2 teaspoon allspice

- 1 teaspoons salt

- 1 teaspoons baking soda

- 4 teaspoons baking powder

- 4 cups flower

- 2 1/2 cups dark brown sugar ( packed )

- 4 large eggs

- 1 cups buttermilk

- 1 cups unsalted butter

- 1/2 cup sour cream

Directions: ( Cake )

- Preheat oven at 350.

- Prepare a 10 /12 cup Bundt cake pan with butter and flour

- Combine and sift using a wire whisk flour, cinnamon, ginger, nutmeg, cloves, allspice, salt, baking soda . baking powder. Set aside.

- In a stand mixer cream dark brown sugar with softened butter until smooth. Add eggs one at a time, buttermilk, pumpkin and sour cream until all is well combined.

- With stand mixer on low add dry ingredients spoonful at a time, making sure to scrap sides of bowl periodically.

- pour half of the batter into prepare Bundt pan then add a layer of filling mixture, followed by layer of batter. Be sure not to over fill pan.

- Bake for 50 - 55 minutes or until a wooden tooth pick inserted come out clean.

- Let cool completely before icing.

Ingredients: ( Glaze )

- 4 ounces cream cheese, softened

- 1/4 cup powdered sugar

- pinch of salt

- 1 teaspoon vanilla extract

- 2 1/2 tablespoons milk, plus more as needed

Directions: ( Glaze )

Beat softened cream cheese and powdered sugar until smooth and fluffy, about 4 minutes on medium high.

Add rest of glaze ingredients, stirring by hand. Add 1 tsp of milk at a time, as needed, to reach your desired glaze consistency.

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I don't know if anyone has already made this comment, but you doing include a step for adding in the pumpkin! I added it with the buttermilk and sour cream, but you should probably update the recipe to include that ingredient. 😀

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I actually have a question. Is the 4tsp of baking powder a typo? I've never seen a recipe with so much baking powder, so just curious. It's actually still baking, but definitely overflowed, and I have a decent sized bundt pan. I'm at an hour cook time, going to take it to 70 minutes and hope it's fine. I tasted some of the overflow, so it's definitely tasty. I will make it again and cut all ingredients by a third to make sure it fits my pan.

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