Ingredients
Scale
- 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
