Pumpkin Cream Cheese Bundt Cake
Moist pumpkin bundt cake layered with a rich cream cheese filling and topped with a smooth glaze and crunchy walnuts. A festive fall dessert.
Servings
Ingredients
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
Instructions
Prepare the Oven and Pan:
- 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:
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until fully incorporated.
Combine the Wet Ingredients:
- 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:
- Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid overmixing.
Prepare the Cream Cheese Filling:
- 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:
- 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:
- 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:
- Allow the cake to cool completely in the pan before carefully inverting onto a serving plate or cake stand.
Prepare the Glaze:
- 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:
- 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.