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Pumpkin Cream Cheese Bundt Cake

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A moist pumpkin Bundt cake swirled with a creamy cheesecake filling and warm fall spices. This festive dessert is easy to prepare, stunning to serve, and perfect for holidays or cozy gatherings, especially with an optional drizzle of caramel or frosting.

Ingredients

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

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

Instructions

  1. Preheat oven to 350°F (177°C). Generously grease a 10-inch Bundt pan.
  2. In a large bowl, whisk flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together.
  3. In another bowl, whisk pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth. Pour wet ingredients into dry and whisk until combined. Batter will be thick.
  4. For the filling, beat cream cheese until smooth, about 1 minute. Add egg, sugar, and vanilla, and beat until creamy, about 1 more minute.
  5. Spread half of the pumpkin batter into the Bundt pan, then all of the cream cheese filling, and top with remaining pumpkin batter. Swirl gently with a knife if desired.
  6. Bake 55–65 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Cool in the pan for 2 hours, then invert onto a wire rack or serving plate to cool completely.
  7. Top with caramel, sea salt, or frosting before serving, if desired.

Notes

Can substitute pumpkin pie spice for individual spices.

Vegetable oil can be replaced with canola, olive, or part applesauce.

This recipe can also be baked in two 9×5-inch loaf pans.

Optional toppings include caramel, chocolate ganache, or cream cheese frosting.

Tastes even better the next day after flavors meld.

Store at room temperature (2 days), refrigerate (5 days), or freeze (3 months).

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-cream-cheese-bundt-cake/