Pumpkin puree, cream cheese, warm fall spices, and crunchy walnuts come together in this cozy, crowd-pleasing bundt cake.

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I didn’t plan to fall in love with this Pumpkin Cream Cheese Bundt Cake. Honestly, it happened by accident — like most good things. One Saturday in late October, I was elbow-deep in laundry, procrastinating the way we all do (read: scrolling Pinterest with zero intention of committing). Then I saw a photo of a pumpkin bundt cake with a glossy glaze and this golden, crackly top. I didn’t even read the caption — I just knew I needed that cake in my life immediately.

So I dug through my pantry. No canned pumpkin — typical. I had to run to the store wearing slippers (yep, slippers), and by the time I got back, the sun was setting, the mood was set, and that familiar blend of cinnamon, nutmeg, and “it’s-almost-Thanksgiving” filled my kitchen like an old friend showing up unannounced.

I brought the cake to my parents’ the next day. My mom said it reminded her of the ones her grandmother used to make. My dad? He just asked for a second slice before finishing the first. High praise.

Why You’ll Love This Pumpkin Cream Cheese Bundt Cake Recipe?

Let’s be honest — there’s no shortage of pumpkin recipes this time of year. But this Pumpkin Cream Cheese Bundt Cake? It’s different. It doesn’t scream “I’m trendy!” — it whispers, “I’ve been around for generations and I’ll still be here when your PSL is long gone.”

The texture is what gets me. Soft, tender pumpkin cake that hugs a surprise layer of tangy cream cheese baked right into the middle. That contrast? It’s what autumn tastes like. The glaze is a sweet, smooth drizzle that soaks into the cake just enough to make it feel extra indulgent without being cloying. And then — bam — chopped walnuts for crunch. Because texture matters, folks.

Ingredient Notes:

You don’t need to hunt down any unicorn ingredients here. But here’s what I love — and what I’ve learned along the way:

• Pumpkin Puree – Not pumpkin pie mix. Get the real stuff. The plain stuff. It’s what gives the cake that dense, moist crumb we’re after.

• Spices – Don’t skimp. This cake needs cinnamon, nutmeg, ginger, and allspice. If you’re tempted to use “pumpkin pie spice” instead… okay, but promise me you’ll still sprinkle a little extra cinnamon on top for good luck.

• Oil – I use canola. It keeps the texture light but still rich. Melted butter works too, if you’re out of oil, but it’ll feel heavier.

• Cream Cheese – Twice. Once in the filling, again in the glaze. It’s non-negotiable. Like putting socks on with boots. Just makes sense.

• Walnuts – Optional, but they add this toasty, buttery crunch that balances all the soft creaminess happening elsewhere.

How To Make Pumpkin Cream Cheese Bundt Cake?

Step 1: Prep Like a Pro

Heat that oven to 350°F and grease the heck out of your bundt pan. Don’t be shy — nothing kills the joy faster than a stuck cake. I use baking spray with flour, but butter and a dusting of flour works too if you’re old-school.

Step 2: Dry Ingredients = Fall in a Bowl

Whisk together flour, baking soda, salt, and all the spices. Take a second. Smell it. That’s what cozy feels like.

Step 3: Wet Ingredients = Pumpkin Gold

In your mixer, blend the pumpkin, both sugars, oil, eggs, and vanilla. Once it’s smooth, slowly add the dry ingredients. Don’t overmix. We’re making cake, not rubber bands.

Step 4: Cheesecake Surprise

Mix the cream cheese, egg, sugar, and vanilla until it’s silky. This is the moment you’ll want to eat it with a spoon. Fight that urge. Or don’t. I’m not the cream cheese police.

Step 5: Build the Cake

Pour half the pumpkin batter into the bundt pan. Dollop the cream cheese mixture on top — as evenly as you can. Then finish with the rest of the batter. Smooth it out. Whisper something nice to it.

Step 6: Bake and Be Patient

Bake for 65–75 minutes. Your nose will tell you when it’s done. Use a toothpick to check — it should come out with crumbs, not batter. If you stab the cream cheese pocket by accident, just pretend you didn’t.

Step 7: Cool It

Let it cool completely before turning it out of the pan. I know. Torture. But this cake is worth the wait.

Step 8: Glaze It Like You Mean It

Beat cream cheese, powdered sugar, vanilla, and milk until you’ve got a thick but pourable glaze. Drizzle it over the cooled cake. Add walnuts. Step back and admire.

Storage Options:

Store it in the fridge, covered, for up to 5 days. Honestly, it gets better after a night in the fridge — the flavors deepen, the texture gets even softer, and it makes for the best not-quite-breakfast slice with coffee.

Freezer? Yep. Wrap it in slices, pop it in a bag, and you’ve got cake on demand. Who doesn’t want that?

Variations and Substitutions:

• No bundt pan? Use a 9×13 and bake a bit less. Still delicious, just less fancy.

• Want to add chocolate chips? Do it. I won’t stop you.

• Don’t love walnuts? Toasted pecans or nothing at all. No shame.

• Gluten-free version? Use a good 1:1 gluten-free flour blend. This cake is forgiving. Life should be too.

What to Serve with Pumpkin Cream Cheese Bundt Cake?

Here’s my dream menu:

• Hot spiced cider. Preferably served in a mug with both hands.

• A cozy movie playing in the background (something nostalgic — maybe Hocus Pocus?)

• A crackling candle or an actual fireplace if you’re fancy like that.

• Bonus points: fuzzy socks and someone to share a slice with (or not… your call).

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?
Sure! Roast, mash, and drain it well. But truthfully? The canned kind is perfect here — and easier.

Why did my cream cheese layer sink?
Honestly? It happens. It might sink, float, swirl, or vanish entirely. But it’ll still taste magical.

Can I make it ahead of time?
Absolutely. Just hold off on the glaze until the day you serve. You want it fresh and glossy, not sad and soaked-in.

So there you go. A Pumpkin Cream Cheese Bundt Cake that’s more than just a recipe — it’s a vibe. If you bake it, tell me how it goes. Burnt edges? Swirled cream cheese? Perfect drizzle? I wanna hear all of it.

Because baking isn’t about perfection. It’s about connection. And cake.

Keep the Flavor Coming – Try These:

Alabama Fire Crackers

Creamy Reuben Soup

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Pumpkin Cream Cheese Bundt Cake

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Moist pumpkin bundt cake layered with a rich cream cheese filling and topped with a smooth glaze and crunchy walnuts. A festive fall dessert.

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Servings

Ingredients

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For the Cake:

• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon allspice
• 2 cups pumpkin purée
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 1 cup canola oil
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the Cream Cheese Filling:

• 12 oz cream cheese softened
• 1 large egg
• ¼ cup granulated sugar
• ½ teaspoon pure vanilla extract

For the Cream Cheese Glaze:

• 2 oz cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons whole milk
• 1 cup chopped walnuts for garnish

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Instructions

 

Prepare the Oven and Pan:

1. Preheat the oven to 350°F (175°C). Generously grease a bundt cake pan using baking spray or butter and flour to prevent sticking.

Mix the Dry Ingredients:

1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until fully incorporated.

Combine the Wet Ingredients:

1. In a stand mixer, blend together the pumpkin purée, brown sugar, granulated sugar, canola oil, eggs, and vanilla extract until smooth and well mixed.

Combine Wet and Dry Mixtures:

1. Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid overmixing.

Prepare the Cream Cheese Filling:

1. In a separate bowl, beat the softened cream cheese with the egg, sugar, and vanilla extract until smooth and creamy. Set aside.

Assemble the Cake:

1. Pour half of the pumpkin batter into the prepared bundt pan. Spread the cream cheese filling evenly over the batter. Carefully spoon the remaining pumpkin batter over the cream cheese layer, smoothing the top.

Bake the Cake:

1. Place the pan in the oven and bake for 65 to 75 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese layer) comes out clean.

Cool the Cake:

1. Allow the cake to cool completely in the pan before carefully inverting onto a serving plate or cake stand.

Prepare the Glaze:

1. Using a stand mixer or handheld mixer, beat the softened cream cheese and powdered sugar until smooth. Slowly incorporate the vanilla extract and milk until the glaze reaches a pourable consistency. If the glaze appears too thin, add up to ¼ cup additional powdered sugar.

Finish and Serve:

1. Drizzle the cream cheese glaze over the cooled bundt cake. Sprinkle chopped walnuts on top for garnish. Slice and serve.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or a binding agent. Ensure all additional ingredients (such as vanilla extract and baking soda) are labeled gluten-free to prevent cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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