Pumpkin Cream Cheese Bundt Cake

So I may be in Florida but as soon as “Fall” comes around, I can’t help but crave this Pumpkin Cream Cheese Bundt Cake! I try to hold off until we get some cooler weather but I usually don’t make it. The cake portion is moist and filled with warm pumpkin spice flavors and the cream cheese filling gives it such a decadent surprise when you dig in! And to top it all off (literally:) ) there’s a cream cheese drizzle that I could drink with a straw! So here it is…the pumpkin cream cheese cake that I dream about!

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The Pumpkin Cream Cheese Bundt Cake has three main parts but they each take just a few minutes 🙂

First you can pre-heat your oven to 350 and spray a bundt pan with non-stick spray.

Then first comes the cream cheese filling. In a small bowl, combine the cream cheese and sugar and beat together. Then add in the egg, vanilla, and cinnamon and beat just until combined.

You can set this aside in the fridge and start on the main cake batter now.

Now for the main pumpkin cake batter! In the bowl of a stand mixer or in a large bowl, add your 1/2 stick of butter, white sugar, and brown sugar and beat until fluffy.

Next add in your 2 eggs, oil, sour cream, pumpkin puree, and vanilla extract and beat until there are no lumps.

Next, in a separate small bowl, whisk together your dry ingredients. That includes your: flour, baking soda, baking powder, salt, cinnamon, pumpkin spice. Slowly add this mixture to your wet mixture and fold it together until it’s just combined. Be careful not to over mix it.

So now take your greased bundt pan and pour in, half of your pumpkin batter. Then get the filling (the best part!!) that we stored in the fridge and spoon that on top of the cake mixture. Try to avoid the sides of the cake if you can. (I’m thinking you can do a better job of that than I did!)

Ok after you’ve added your cream cheese filling, you can add in the rest of the pumpkin cake batter. Just spoon it over the filling and try to spread it out as best you can to cover the filling. I used a spoon and then ended up using my fingers to cover the holes on the sides.

Bake in the oven at 350 on a center rack for 50 minutes to an hour. You can insert a toothpick and if it comes out clean, it’s done! Here’s how it looks when it’s done! I could eat it just like this. It’s warm and it fills your house up with an amazing Fall scent!!

Ok if you can resist the temptation to eat it, let the cake cool for about 20 minutes before flipping it over onto a rack or a plate to finish cooling. (just FYI: if you take a piece for yourself off the top, it’s going to get flipped upside down, so no one will ever notice)  🙂

While its cooling, you can make the cream cheese icing. With your hand mixer, beat together the cream cheese, pinch of salt, and powdered sugar until completely combined. Then add in your vanilla extract, and milk (one tablespoon at a time, beating in between each addition). I started with 2 and I think I ended up adding 4. Just keep adding until you reach the consistency that you like. I wanted to pour my icing so I made it a little runny. You can spoon your icing over (that’s what I did). Or if you want to get fancy, feel free to pipe it on! You should store the cake in the fridge since the inside and the icing have dairy in them. I hope you enjoy this cake as much as my family does!! I may make another this weekend because I’m drooling as I type!!!

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Print Recipe

Pumpkin Cream Cheese Bundt Cake

Prep Time20 mins

Cook Time1 hr

Course: Dessert

Cuisine: American

Servings: 12 people

Author: Coco and Ash

Ingredients

For the cream cheese filling:

• 8 oz softened cream cheese
• ½ cup white sugar
• 1 large egg
• ½ tsp vanilla extract
• 1/4 tsp cinnamon

For the cake

• 3 cups all purpose flour
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1 tbsp ground cinnamon
• 2 tsp pumpkin spice
• ¼ cup softened butter half a stick
• ⅔ cup brown sugar
• ½ cup white sugar
• 2 large eggs
• ½ cup canola or vegetable oil
• 1 oz can pumpkin puree 15
• ½ cup sour cream
• 2 tsp vanilla extract

For the cream cheese drizzle

• 4 oz softened cream cheese
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt just a little pinch is fine
• 2 tbsp milk you might need a tiny bit more to get the right consistency

Instructions

• Pre-heat oven to 350 and grease a bundt pan with non-stick spray.

Cream Cheese Filling

• In a small bowl, combine the cream cheese, and sugar and beat until combined. Then add in your egg, vanilla, and cinnamon and beat again.
• Set aside in the fridge until ready to use.

For the Pumpkin Cake

• In a large bowl, beat together butter and white and brown sugar until fluffy.
• Add in the eggs, oil, sour cream, pumpkin puree, and vanilla extract and beat again until smooth.
• In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice seasoning.
• Slowly add the dry ingredients to the bowl containing the wet mixture and fold gently just until it's all combined.
• Add half of the pumpkin cake batter to the greased bundt pan.
• Take your filling out of the fridge and spoon it over the first half of the pumpkin batter. Try to avoid the sides of the pan with the filling.
• Add in the remainder of the pumpkin cake and spread evenly. Try to cover all of the edges and filling as best you can. (I just used my fingers) 🙂
• Bake at 350 for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Let the cake cool in the pan for about 20 minutes before flipping.
• Then flip the cake over onto either a cooling rack or a plate and allow to fully cool before icing.

To Make the Icing

• In a small bowl, beat together the cream cheese, salt, and sugar. Then add in the vanilla extract and add in the milk 1 tablespoon at a time. Beat in between each tablespoon that you add and keep adding milk until you reach a consistency that you are happy with.
• Pour, spoon, or pipe the icing over the cake.
• Enjoy!!!

Notes

Make sure to store the cake in the fridge since it has dairy in both the filling and the icing.

Recipe adapted from “Chew Out Loud“