There’s something about the aroma of warm pumpkin and sweet cream cheese swirling through the kitchen that instantly takes me back to my childhood afternoons with Mama Lou. She had this magic touch when it came to baking, a way of infusing love and tradition into every bite. This pumpkin cream cheese bundt cake recipe is one I cherish deeply—it’s a beautiful blend of comforting spices and creamy richness, wrapped up in a golden, moist cake. I remember sitting beside Mama Lou as she mixed the batter, my sister Ouma’s laughter echoing from the other room, the whole house filled with warmth and anticipation. Today, I’m excited to share this recipe with you, hoping it brings the same kind of joy and connection that it has for me and my family over the years.
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Why You’ll Love This pumpkin cream cheese bundt cake recipe
This pumpkin cream cheese bundt cake recipe is a celebration of fall flavors and family traditions. The tender crumb of the pumpkin cake, perfectly spiced with cinnamon, nutmeg, and allspice, complements the luscious cream cheese swirl that runs through the middle. It’s not just a cake—it’s a memory you can slice and share. I’ve made this cake countless times for family gatherings, holiday dinners, and quiet Sunday afternoons with Ouma. Each time, it brings a sense of comfort and nostalgia that no store-bought dessert can match.
What makes this bundt cake truly special is the balance of textures and flavors. The pumpkin keeps the cake moist and tender, while the cream cheese adds a subtle tang and richness that cuts through the sweetness. If you’re someone who loves a classic pumpkin dessert but wants to take it up a notch, this recipe is your new go-to. Plus, the bundt pan gives it a stunning shape that makes for an impressive centerpiece without any extra fuss.
Ingredients You’ll Need for This pumpkin cream cheese bundt cake recipe
- 2 ½ cups all-purpose flour (can substitute with gluten-free flour blend for a gluten-free version)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil (or melted coconut oil for a subtle coconut flavor)
- 4 large eggs
- 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the cream cheese swirl:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Nutrition Facts
- Calories: Approximately 350 per serving (1 slice, assuming 12 slices)
- Protein: 5g
- Fat: 18g (mostly from oil and cream cheese)
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 28g
- Sodium: 280mg
Irresistible Pumpkin Cream Cheese Bundt Cake Recipe You Need to Try
Learn how to make delicious pumpkin cream cheese bundt cake recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 ½ cups all-purpose flour (can substitute with gluten-free flour blend for a gluten-free version)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil (or melted coconut oil for a subtle coconut flavor)
- 4 large eggs
- 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the cream cheese swirl:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then lightly dust it with flour to ensure the cake releases easily after baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. This dry mix is where the warm spices start to build the cozy flavor that reminds me of the gatherings at Mama Lou’s house.
- In a large mixing bowl, beat the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, beating well after each addition to create a silky batter.
- Stir in the pumpkin puree and vanilla extract until fully incorporated. I learned from Ouma how important it is to get this step right—too much beating and you lose that tender crumb Mama Lou always talked about.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Overmixing can make the cake dense, so be patient and gentle here.
- For the cream cheese swirl, beat the softened cream cheese, sugar, egg, and vanilla extract in a separate bowl until smooth and creamy.
- Pour half of the pumpkin batter into the prepared bundt pan, then dollop half of the cream cheese mixture over the batter. Use a knife or skewer to swirl the cream cheese gently into the pumpkin batter, creating beautiful marbled patterns.
- Add the remaining pumpkin batter on top, followed by the rest of the cream cheese mixture, and swirl again lightly. This layering technique creates the signature look and taste of this bundt cake.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese swirl) comes out clean. The aroma during baking always reminds me of the fall afternoons spent chatting with Mama Lou and Ouma around the kitchen table.
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely before slicing. This pause is key to letting the flavors settle and the cream cheese swirl set perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your pumpkin cream cheese bundt cake recipe
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then lightly dust it with flour to ensure the cake releases easily after baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. This dry mix is where the warm spices start to build the cozy flavor that reminds me of the gatherings at Mama Lou’s house.
- In a large mixing bowl, beat the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, beating well after each addition to create a silky batter.
- Stir in the pumpkin puree and vanilla extract until fully incorporated. I learned from Ouma how important it is to get this step right—too much beating and you lose that tender crumb Mama Lou always talked about.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Overmixing can make the cake dense, so be patient and gentle here.
- For the cream cheese swirl, beat the softened cream cheese, sugar, egg, and vanilla extract in a separate bowl until smooth and creamy.
- Pour half of the pumpkin batter into the prepared bundt pan, then dollop half of the cream cheese mixture over the batter. Use a knife or skewer to swirl the cream cheese gently into the pumpkin batter, creating beautiful marbled patterns.
- Add the remaining pumpkin batter on top, followed by the rest of the cream cheese mixture, and swirl again lightly. This layering technique creates the signature look and taste of this bundt cake.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese swirl) comes out clean. The aroma during baking always reminds me of the fall afternoons spent chatting with Mama Lou and Ouma around the kitchen table.
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely before slicing. This pause is key to letting the flavors settle and the cream cheese swirl set perfectly.
Tips for Making the Best pumpkin cream cheese bundt cake recipe
One of my fondest memories is watching Mama Lou teach me the importance of patience in baking. She always said, “Sofia, good things take time, especially when it comes to cake.” Here are some tips I’ve gathered from her and my own kitchen adventures:
- Use room temperature ingredients: This helps everything mix more smoothly and creates a more even texture.
- Don’t rush the cream cheese swirl: Make sure your cream cheese is softened but not melted. Cold cream cheese can clump and won’t swirl nicely.
- Be gentle when folding: Overmixing the batter can lead to a tough cake, so fold in the dry ingredients just until they disappear.
- Test your oven temperature: Mama Lou’s oven was old and unpredictable, so I always recommend using an oven thermometer to ensure even baking.
- Let the cake cool well: This makes slicing easier and helps the flavors meld beautifully.
Serving Suggestions and Pairings
This pumpkin cream cheese bundt cake is a versatile treat that shines in many settings. I love serving it warm with a dusting of powdered sugar or a drizzle of maple glaze, especially when Ouma comes over for our weekend coffee ritual. It pairs wonderfully with a cup of rich, spiced chai or a simple black coffee—both perfect to balance the sweetness and spices of the cake.
For holiday occasions, I sometimes add a dollop of whipped cream or a scoop of vanilla bean ice cream on the side. It instantly elevates the cake and brings that extra touch of indulgence that Mama Lou would have approved of. If you’re feeling adventurous, a sprinkle of toasted pecans on top adds a delightful crunch and a nutty flavor that complements the pumpkin beautifully.
Storage and Reheating Tips
One of the reasons I love this pumpkin cream cheese bundt cake recipe is how well it keeps. When I make a big cake, there’s always enough to share—and enough for me to savor over a few days. Here’s how I store and reheat it to keep that fresh-baked feeling:
- Storage: Wrap the cooled cake tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to 3 days.
- Refrigeration: Because of the cream cheese filling, I prefer to refrigerate leftovers if you don’t plan to eat it within a couple of days. Wrapped well, it lasts up to 5 days in the fridge.
- Freezing: This cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Reheating: Warm slices gently in the microwave for 15-20 seconds or pop them into a 300°F oven for 10 minutes to revive that fresh-baked warmth.
Frequently Asked Questions
What are the main ingredients for pumpkin cream cheese bundt cake recipe?
The main ingredients for pumpkin cream cheese bundt cake recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make pumpkin cream cheese bundt cake recipe?
The total time to make pumpkin cream cheese bundt cake recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make pumpkin cream cheese bundt cake recipe ahead of time?
Yes, pumpkin cream cheese bundt cake recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with pumpkin cream cheese bundt cake recipe?
pumpkin cream cheese bundt cake recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is pumpkin cream cheese bundt cake recipe suitable for special diets?
Depending on the ingredients used, pumpkin cream cheese bundt cake recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This pumpkin cream cheese bundt cake recipe is more than just a dessert to me—it’s a thread woven through my family’s story, connecting me to Mama Lou’s kitchen, Ouma’s laughter, and the simple joy of sharing homemade goodness. Every bite carries the warmth of tradition and the sweetness of togetherness. Whether you’re baking it for a special occasion or a quiet moment of comfort, I hope it fills your home with the same love and memories that fill mine.
“Baking is a love language, spoken through flour, sugar, and a little bit of patience.”
So, gather your ingredients, dust off your bundt pan, and dive into this recipe with an open heart. I promise, the reward is a cake that tastes like a hug from someone you love.
