Why You’ll Love This Recipe
I like that this cake gives me the best of both worlds—pumpkin spice cake and cheesecake in one bite. I enjoy how moist and flavorful it is, thanks to the pumpkin and blend of spices. I also love that I can make it ahead of time since it tastes even better after sitting for a day. It’s a crowd-pleaser that works for holidays, gatherings, or just a cozy weekend treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cake
2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1 cup (200g) packed light or dark brown sugar (I prefer dark here)
3/4 cup (150g) granulated sugar
1 cup (240ml) vegetable oil
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Cream Cheese Filling
12 ounces (339g) full-fat brick cream cheese, softened to room temperature
1 large egg, at room temperature
1/3 cup (67g) granulated sugar
1/2 teaspoon pure vanilla extract
Optional Topping
salted caramel sauce
flaky sea salt, for sprinkling
Directions
I start by preheating the oven to 350°F (177°C) and generously greasing a 10-inch Bundt pan, even if it’s nonstick.
To make the cake batter, I whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. In a separate bowl, I whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth. I then pour the wet ingredients into the dry and whisk until fully combined. The batter will be thick.
For the cream cheese filling, I beat the cream cheese on high speed until smooth, about 1 minute. I scrape down the bowl, then beat in the egg, sugar, and vanilla until creamy, about another minute.
I spread half the pumpkin batter into the prepared Bundt pan, followed by all of the cream cheese filling, and then the remaining pumpkin batter. Using a knife, I gently swirl the layers together.
The cake bakes for 55–65 minutes, or until a toothpick comes out with only a few moist crumbs. Since it’s a heavy cake, I keep an eye on it as it may take longer in some ovens. Once baked, I let it cool in the pan for 2 hours on a wire rack. Then, I carefully invert it onto a serving plate and allow it to cool completely before adding any toppings.
Servings and Timing
This recipe makes 12 servings. Prep time is about 25 minutes, bake time is 60 minutes, and total time including cooling is about 4 hours and 30 minutes.
Variations
I sometimes swap the spice blend for pumpkin pie spice to make things easier. If I don’t have vegetable oil, I use canola, olive oil, or even half oil and half unsweetened applesauce. For toppings, I like drizzling salted caramel, chocolate ganache, or cream cheese frosting. This recipe can also be baked in two 9×5-inch loaf pans, which makes it perfect for gifting.
Storage/Reheating
I keep the cake tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days. For freezing, I wrap it well and store it for up to 3 months. When ready to serve, I thaw it overnight in the refrigerator.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, but I prefer canned for better consistency and flavor in this cake.
Do I need to swirl the layers together?
It’s optional. I like swirling for a marbled look, but leaving them layered works fine too.
Can I make this without a Bundt pan?
Yes, this recipe makes two loaf cakes in 9×5-inch pans.
What kind of oil works best?
I usually use vegetable oil, but canola, avocado, or even melted coconut oil works well.
Can I make the cake ahead of time?
Yes, it actually tastes even better the next day once the flavors meld.
How do I know when the cake is done?
I insert a toothpick in the center—if it comes out clean with a few moist crumbs, it’s ready.
Can I add nuts or chocolate chips?
Absolutely, I sometimes fold in chopped pecans or mini chocolate chips for extra texture.
Do I have to use the cream cheese filling?
No, but I find it really enhances the cake. Without it, the cake is still moist and delicious.
What toppings go best with this cake?
I love salted caramel, cream cheese frosting, or even a simple dusting of powdered sugar.
Can I freeze individual slices?
Yes, I wrap slices tightly and freeze them. They thaw quickly for single servings.
Conclusion
I love how this pumpkin cream cheese Bundt cake combines the comforting flavors of pumpkin spice with a luscious cheesecake center. It’s moist, rich, and versatile with endless topping options. Whether I serve it at a fall gathering or enjoy it with coffee at home, it always feels special and never disappoints.
