There’s something so comforting about the aroma of pumpkin and spices swirling through the kitchen, especially when it’s paired with the creamy richness of a luscious cream cheese filling. This recipe for pumpkin cream cheese bundt cake has been a warm hug on chilly autumn afternoons, a sweet reminder of the seasons changing and family gatherings that feel like home. I first tasted a version of this cake during one of those golden fall days with my sister Ouma, who has always been my partner in culinary crime, and it instantly became a cherished tradition. It also brings back memories of Mama Lou, my grandmother, whose kitchen was a sanctuary where love was measured in spoons and laughter. Today, I want to share this recipe with you—not just as a dessert, but as a story filled with heart, heritage, and that unmistakable cozy feeling.
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Why You’ll Love This recipe for pumpkin cream cheese bundt cake
What makes this recipe for pumpkin cream cheese bundt cake so special isn’t just the blend of flavors; it’s the way it captures moments. The tender pumpkin-spiced cake wrapped around a ribbon of tangy, smooth cream cheese filling creates a balance that’s both nostalgic and utterly indulgent. When I bake this cake, I’m transported back to a rainy afternoon spent with Ouma, where we sifted flour and scraped bowls, filling the air with the warm scent of cinnamon and nutmeg. It’s a dessert that feels like a celebration of family, tradition, and those small, joyful moments we often overlook.
Beyond the sentimental value, it’s also incredibly versatile. This bundt cake holds its shape beautifully, making it perfect for holiday dinners, potlucks, or simply a weekend treat. The cream cheese filling offers a touch of elegance, and the pumpkin adds just the right amount of moisture and spice. If you appreciate recipes that bring people together and fill your home with warmth, you’ll find this one a keeper.
Ingredients You’ll Need for This recipe for pumpkin cream cheese bundt cake
- 2 ½ cups all-purpose flour (you can substitute with gluten-free flour blend if needed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil for a subtle flavor)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- For the cream cheese filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
When I make this cake, I always keep Mama Lou’s advice in mind: “Use fresh spices. They make all the difference.” So I grind my cinnamon and nutmeg fresh or use whole spices from the market when possible—it’s a little extra effort that pays off in flavor. If you want to make this cake a little lighter, swapping half the oil for unsweetened applesauce works beautifully without drying out the cake.
Nutrition Facts
- Calories: Approximately 350 per serving (1 slice, assuming 12 slices)
- Protein: 5 grams
- Fat: 18 grams
- Carbohydrates: 42 grams
- Fiber: 2 grams
- Sugar: 28 grams
- Sodium: 240 milligrams
While this cake is a delicious indulgence, I always remind myself, much like Mama Lou did, that food is about joy and connection, not just numbers. Portion control and sharing with loved ones make it a treat worth savoring without guilt.
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Irresistible Recipe for Pumpkin Cream Cheese Bundt Cake That Will Wow Your Taste Buds
Learn how to make delicious recipe for pumpkin cream cheese bundt cake. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 ½ cups all-purpose flour (you can substitute with gluten-free flour blend if needed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil for a subtle flavor)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- For the cream cheese filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
When I make this cake, I always keep Mama Lou’s advice in mind: “Use fresh spices. They make all the difference.” So I grind my cinnamon and nutmeg fresh or use whole spices from the market when possible—it’s a little extra effort that pays off in flavor. If you want to make this cake a little lighter, swapping half the oil for unsweetened applesauce works beautifully without drying out the cake.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust lightly with flour to ensure the cake releases easily.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This is where the warm spices start to come alive—take a moment to breathe in that comforting scent.
- In a large bowl, beat the granulated sugar, brown sugar, and oil together until well combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and pumpkin puree. I always think of Ouma’s bright eyes watching the batter come together as we swapped stories about Mama Lou’s kitchen.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix—the cake should remain tender and light.
- For the cream cheese filling, beat the softened cream cheese, sugar, egg, and vanilla in a separate bowl until smooth and creamy. This filling is the magic layer that makes every bite feel like a surprise.
- Pour half of the pumpkin batter into the prepared bundt pan, smoothing with a spatula. Carefully spoon the cream cheese filling over the batter, spreading gently but leaving a small border around the edges.
- Top with the remaining pumpkin batter, smoothing the surface. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the cream cheese layer) comes out clean. Every oven is different, so start checking around 50 minutes. Mama Lou always said, “Trust your senses, not just the clock.”
- Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely. This step is crucial—patience here keeps the cake intact and looking beautiful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your recipe for pumpkin cream cheese bundt cake
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust lightly with flour to ensure the cake releases easily.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This is where the warm spices start to come alive—take a moment to breathe in that comforting scent.
- In a large bowl, beat the granulated sugar, brown sugar, and oil together until well combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and pumpkin puree. I always think of Ouma’s bright eyes watching the batter come together as we swapped stories about Mama Lou’s kitchen.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix—the cake should remain tender and light.
- For the cream cheese filling, beat the softened cream cheese, sugar, egg, and vanilla in a separate bowl until smooth and creamy. This filling is the magic layer that makes every bite feel like a surprise.
- Pour half of the pumpkin batter into the prepared bundt pan, smoothing with a spatula. Carefully spoon the cream cheese filling over the batter, spreading gently but leaving a small border around the edges.
- Top with the remaining pumpkin batter, smoothing the surface. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the cream cheese layer) comes out clean. Every oven is different, so start checking around 50 minutes. Mama Lou always said, “Trust your senses, not just the clock.”
- Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely. This step is crucial—patience here keeps the cake intact and looking beautiful.
Tips for Making the Best recipe for pumpkin cream cheese bundt cake
I’ve learned over the years that a few simple tips can turn a good bundt cake into a great one, especially when it’s as special as this pumpkin cream cheese version. Learn more: Irresistible Caramel Pumpkin Apple Cheesecake Recipe You Need to Try
- Room temperature ingredients: Make sure your eggs, cream cheese, and even the pumpkin puree are at room temperature before mixing. It helps the batter come together smoothly and prevents lumps.
- Don’t rush the cooling: Let the cake cool properly before removing it from the pan. I remember one Thanksgiving when I was in a hurry, and the cake collapsed—Mama Lou just laughed and said, “Next time, slow down, child.”
- Use a non-stick bundt pan: This can be a game-changer. If you only have a regular pan, grease and flour it thoroughly, and consider a parchment lining if you’re worried about sticking.
- Fresh spices: As I mentioned before, fresh ground spices elevate the flavor so much more than pre-ground. If you don’t have fresh, just use high-quality store-bought.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing can make the cake tough, and I want your bundt to be tender and inviting.
Serving Suggestions and Pairings
This pumpkin cream cheese bundt cake is a star on its own, but pairing it thoughtfully makes it even more memorable. I love serving it with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream, especially when the cake is still slightly warm. On cooler days, a hot cup of chai tea or a spiced latte complements the flavors beautifully, reminding me of cozy afternoons spent with Ouma chatting over mugs in the kitchen.
If you’re hosting a gathering, consider adding a drizzle of maple glaze or a dusting of powdered sugar for a simple yet elegant touch. Fresh cranberries or candied pecans on the side add a festive crunch and a pop of color that always makes the table feel special.
Storage and Reheating Tips
Like many of Mama Lou’s recipes, this bundt cake tastes even better the next day, once the flavors have fully melded. To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 3 days or in the refrigerator for up to a week.
If you want to enjoy a slice warm, gently reheat it in the microwave for about 15-20 seconds or in a low oven (300°F) for 10 minutes, wrapped loosely in foil to retain moisture. I often reheat a slice in the morning with my coffee, reminiscing about the slow, sweet Sundays spent baking with my family.
Frequently Asked Questions
What are the main ingredients for recipe for pumpkin cream cheese bundt cake?
The main ingredients for recipe for pumpkin cream cheese bundt cake 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 recipe for pumpkin cream cheese bundt cake?
The total time to make recipe for pumpkin cream cheese bundt cake includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make recipe for pumpkin cream cheese bundt cake ahead of time?
Yes, recipe for pumpkin cream cheese bundt cake 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 recipe for pumpkin cream cheese bundt cake?
recipe for pumpkin cream cheese bundt cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is recipe for pumpkin cream cheese bundt cake suitable for special diets?
Depending on the ingredients used, recipe for pumpkin cream cheese bundt cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Sharing this recipe for pumpkin cream cheese bundt cake feels like passing down a piece of my own family history—a story stitched together with flour, spices, and love. Every time I bake it, I’m reminded of Mama Lou’s gentle guidance and Ouma’s infectious laughter, both of which fill the kitchen with warmth far beyond what any oven can produce. This cake is more than just dessert; it’s a celebration of tradition and togetherness, a way to slow down and savor the simple joys.
I hope this recipe finds a place in your heart and on your table, bringing you the same comfort and happiness it has brought me and my family over the years. Whether you’re baking for a crowd or just for yourself, may every slice be a sweet moment of connection and delight.
