Pumpkin Cheesecake Bundt Cake Recipe

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This Pumpkin Cheesecake Bundt Cake is so amazing. I want to make it every fall and eat it for breakfast, snack and dessert. So good, I’m ready to make another right now.

This pumpkin cheesecake bundt cake recipe is also super easy–even though it looks all sorts of complex. It’s so simple, you can easily swap-out your center with no sweat. What I mean is, you could replace the cream cheese filling with pumpkin pie filling, if that’s what you want and it would be equally good. So, you decide. Cream cheese vs. pumpkin pie?

If you’re all about that pumpkin pie flavors this fall, be sure to check out all of our pumpkin spice recipes

Pumpkin Cheesecake Bundt Cake Recipe

Cake Ingredients:

  • 2 3/4 cup  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 allspice
  • 2 cup pumpkin puree
  • 1 cup brown sugar, packed
  • 3/4 cup sugar
  • 1 cup canola oil
  • 4 large eggs
  • 1 tsp pure vanilla extract

Optional: Add 2 tablespoons of sour cream for a really moist cake.

Cream Cheese Filling Ingredients:

  • 12 oz cream cheese, softened at room temperature 
  • 1 large egg
  • 1/4 cup sugar
  • 1/2 tsp pure vanilla extract

Cream Cheese Glaze Ingredients:

  • 2 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp whole milk
  • 1 cup chopped walnuts

How to Make Pumpkin Bundt Cake with Cheesecake Filling

Cake Instructions:

Preheat your oven to 350 degrees and lightly coat your bundt pan with cookie spray. You can use two cake pans or a springform pan, but make sure your layers are thin.

Whisk together the flour, salt, baking soda, cinnamon, ginger, nutmeg and allspice in a large bowl.

With your stand mixer, cream together the sugars, pumpkin, oil, eggs and vanilla extract.

Add the dry ingredients into the wet ingredients in 1/3 increments, mixing until combined.

Pour half of this mixture into the bottom of your prepared bundt pan and set aside the other half.

Cheesecake Filling Instructions:

Using the stand mixer, cream together the cream cheese, egg, sugar and vanilla extract until smooth.


Assembly Instructions :

Evenly spread the cream cheese filling over the batter already in the bottom of the bundt pan.

Pour reserved pumpkin cake batter into the bundt pan, spreading it evenly over the cheesecake filling

Bake 65-75 minutes or until a toothpick inserted into the center comes out clean. If the toothpick isn’t clean, bake for an additional 10 minutes and check again, repeat until a toothpick inserted into the cake comes out clean.

Allow the pumpkin cheesecake bundt cake to cool completely to room temperature for about 30 minutes before turning out onto a cake plate.

Cream Cheese Glaze Instructions:

Using your stand mixer, combine cream cheese and powdered sugar until smooth, about 2 minutes.

Slowly add in vanilla and milk, mixing until combined.

If glaze is too thin, slowly beat in an additional 1/4 cup powdered sugar.

Drizzle your glaze onto the cooled bundt cake.

Top with chopped walnuts, if desired.

Enjoy!

How Long Does Pumpkin Cake Last?

Although I froze half of it (see below), I left the remaining half on the counter for two days and then put it in the refrigerator. It lasted for about 5 days. I didn’t let it go any longer because I ate it all. I think it would have lasted a bit longer in the refrigerator, but, no experience with that, since I ate it. LOL!

 

 

Can You Freeze This Pumpkin Bundt Cake?

Absolutely! I actually froze this cake in individual slices and defrosted each a few days later so I could space-out all this deliciousness. Each slice was just as good as the fresh pumpkin cake. I couldn’t have been more pleased. I imagine, if my hunger for more, more, more hadn’t taken over, this would have lasted a good few months in the freezer. But, alas, it’s gone now. 

If you do freeze it, make sure you wrap it in clear plastic food grade wrap and then wrap in foil. 

Printable Dessert Cookbook

This recipe and twenty nine more are in my Fall Sweet Treats and Desserts eCookbook that can be downloaded right now. 

 

Pumpkin Cheesecake Bundt Cake

Pumpkin Cheesecake Bundt Cake

Yield: 18
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 10 minutes
Total Time: 1 hour 40 minutes

This Pumpkin Cheesecake Bundt Cake is so amazing. I want to make it every fall and eat it for breakfast, snack and dessert. So good, I'm ready to make another right now.

Ingredients

Cake Ingredients:

  • 2 3/4 C 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 allspice
  • 2 C pumpkin puree
  • 1 C brown sugar, packed
  • 3/4 C sugar
  • 1 C canola oil
  • 4 large eggs
  • 1 tsp pure vanilla extract

Cream Cheese Filling Ingredients:

  • 12 oz cream cheese, softened
  • 1 large egg
  • 1/4 C sugar
  • 1/2 tsp pure vanilla extract

Cream Cheese Glaze Ingredients:

  • 2 oz cream cheese, softened
  • 1 C powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp whole milk
  • 1 C chopped walnuts

Instructions

!Cake Instructions:

  1. Preheat your oven to 350 degrees and lightly coat your bundt pan with cookie spray.
  2. Whisk together the flour, salt, baking soda, cinnamon, cloves, ginger, nutmeg and allspice in a large bowl.
  3. With your stand mixer, cream together the sugars, pumpkin, oil, eggs and vanilla extract.
  4. Add the dry ingredients into the wet ingredients in 1/3 increments, mixing until combined.
  5. Pour half of this mixture into the bottom of your prepared bundt pan and set aside the other half.

!Cheesecake Filling Instructions:

  1. Using the stand mixer, cream together the cream cheese, egg, sugar and vanilla extract until smooth.

!Assembly Instructions :

  1. Evenly spread the cream cheese filling over the batter already in the bottom of the bundt pan.
  2. Pour reserved pumpkin cake batter into the bundt pan, spreading it evenly over the cheesecake filling
  3. Bake 65-75 minutes or until a toothpick inserted into the centermost part of the cake comes out clean.
  4. Allow the pumpkin cheesecake bundt cake to cool completely before turning out onto a cake plate.

!Cream Cheese Glaze Instructions:

  1. Using your stand mixer, combine cream cheese and powdered sugar until smooth, about 2 minutes.
  2. Slowly add in vanilla and milk, mixing until combined.
  3. If glaze is too thin, slowly beat in an additional 1/4 cup powdered sugar.
  4. Drizzle your glaze onto the cooled bundt cake.
  5. Top with chopped walnuts, if desired.
  6. Enjoy
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 74mgSodium: 299mgCarbohydrates: 47gFiber: 2gSugar: 29gProtein: 6g

5 Comments

  1. Cake instructions state to mix CLOVES along with the ingredients stated; however, cloves is not listed. Do cloves belong on the list or not? If so, how much? Sounds heavenly; but don’t want to omit or add cloves without checking!!

  2. Mother of 3 says:

    Oooh! This one looks so yummy too!! Thanks so much for sharing with us at Encouraging Hearts and Home. Pinned

  3. This recipe sounds yummy and the cake looks so dense and moist. Definitely want to try this recipe!

  4. This bundt cake will be perfect for the season, can’t wait to try it! Thanks so much for sharing your talent with us at Full Plate Thursday. Hope you are having a great week and come back to see us soon!
    Miz Helen

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