Pumpkin Cream Cheese Bundt Cake
A moist pumpkin Bundt cake with warm spices, a smooth cream cheese filling, sweet cream cheese glaze, and chopped walnuts for a beautiful fall dessert.
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Ingredients
For the Pumpkin Cake
- 2 3/4 c all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves optional, based on preference
- 2 c pumpkin puree
- 1 c packed brown sugar
- 3/4 c granulated sugar
- 1 c canola oil
- 4 large eggs
- 1 tsp pure vanilla extract
For the Cream Cheese Filling
- 12 oz cream cheese softened
- 1 large egg
- 1/4 c granulated sugar
- 1/2 tsp pure vanilla extract
For the Cream Cheese Glaze
- 2 oz cream cheese softened
- 1 c powdered sugar plus more if needed
- 1 tsp pure vanilla extract
- 3 tbsp whole milk plus more if needed
- 1 c chopped walnuts
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F. Coat a Bundt pan thoroughly with baking spray, making sure all grooves and edges are well covered to help the cake release cleanly after baking.
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves, if using. Mix until the dry ingredients and spices are evenly distributed.
- In the bowl of a stand mixer, combine the pumpkin puree, brown sugar, granulated sugar, canola oil, eggs, and vanilla extract. Beat on medium speed until the mixture is smooth and fully combined.
- Add the dry ingredients to the pumpkin mixture. Mix on low speed just until the batter comes together and no visible streaks of flour remain. Avoid overmixing, as this may affect the final texture of the cake.
Prepare the Cream Cheese Filling
- In a clean mixing bowl, beat the softened cream cheese, egg, granulated sugar, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl as needed to ensure the filling is evenly blended.
Assemble and Bake
- Pour half of the pumpkin batter into the prepared Bundt pan and spread it evenly.
- Spoon the cream cheese filling over the batter, keeping it slightly away from the outer and inner edges of the pan when possible.
- Pour the remaining pumpkin batter over the filling and gently smooth the top with a spatula.
- Bake for 65 to 75 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid testing only through the cream cheese filling, as it may appear moist even when the cake is fully baked.
- Remove the cake from the oven and allow it to cool completely in the pan. Once fully cooled, carefully invert it onto a cake stand or serving plate.
Prepare the Cream Cheese Glaze
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth, about 2 minutes.
- Add the vanilla extract and whole milk gradually, mixing until the glaze reaches a smooth, pourable consistency. If the glaze is too thin, add additional powdered sugar, 1 to 2 tbsp at a time. If it is too thick, add a small amount of milk until the desired consistency is reached.
- Drizzle the glaze over the cooled Bundt cake. Sprinkle the chopped walnuts over the top while the glaze is still soft.
- Slice and serve.
Notes
To make this Pumpkin Cream Cheese Bundt Cake gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Measure it carefully, preferably by spooning it into the measuring cup and leveling it off, because gluten-free flour can become dense if packed too tightly.
Also check that the baking spray, powdered sugar, vanilla extract, spices, and chopped walnuts are certified gluten free or clearly labeled gluten free. Some baking sprays and packaged nuts may have cross-contact during processing. The batter may feel slightly different from the original version, but the cake should still bake up moist, warmly spiced, and rich with that creamy filling in the center.