Pumpkin Bundt Cake with Cream Cheese Filling Recipe

This Pumpkin Bundt Cake with Cream Cheese Filling is an ideal fall dessert. A moist, spice-scented pumpkin cake hides a smooth cream cheese layer, creating a beautiful and delicious centerpiece for brunch or holiday dessert.

Pumpkin Cream Cheese Cake

I love pairing pumpkin with cream cheese. The tangy, creamy filling complements the warm, spiced pumpkin flavor perfectly. If you enjoy this combination, you might also like other treats that combine pumpkin and cream cheese, such as muffins, rolls, cheesecakes, and bars.

Pumpkin Cream Cheese Bundt Cake

Rather than frosting the outside, this recipe hides the cream cheese inside the cake for a delightful surprise when you slice into it. The cheesecake-like center adds richness while the pumpkin cake remains light and tender. It’s a versatile cake that works for breakfast, brunch, snacks, or as a show-stopping holiday dessert.

For the Pumpkin Bundt Cake

This bundt cake is easy to make and uses one full can of pumpkin puree. Use a good pumpkin pie spice blend for the best warm, cozy flavor.

NOTE: Full ingredient amounts and detailed instructions are provided in the recipe card below.

1. Combine dry ingredients: Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a large bowl.
2. Cream wet ingredients: In a stand mixer with a paddle attachment, cream the butter, oil, and sugar until light and fluffy.
3. Add pumpkin and eggs: Mix in the pumpkin puree and eggs until combined, scraping the bowl as needed.
4. Fold in dry ingredients: Slowly add the flour mixture and mix until just combined. Set the cake batter aside.

For the Cream Cheese Filling

• Beat the cream cheese, sugar, and flour together in a large bowl with an electric mixer until smooth. Scrape the bowl.
• Beat in the eggs one at a time, mixing thoroughly after each addition. Set the filling aside.

Assembling the Pumpkin Bundt Cake with Cream Cheese Filling

For this recipe, use a 10 to 12-cup bundt pan. Prepare the pan by coating it well with non-stick baking spray.

1. Prepare the pan: Coat a 10–12 cup bundt pan with non-stick spray.
2. Layer cake batter: Spread half of the pumpkin batter into the pan.
3. Add cream cheese: Pour all of the cream cheese filling over the pumpkin batter and spread it evenly with a spatula.
4. Top with remaining batter: Dollop the remaining pumpkin batter over the cream cheese and gently spread to cover. The cheesecake filling is thinner than the cake batter and may peek through in spots; that’s okay.

Baking and Tips

• Bake: Bake at 350°F for 60–65 minutes. This is a large, dense cake, so it may need a little extra time. If the top browns too quickly, tent with foil for the last 10–15 minutes.
• Check doneness: Test the cake by inserting a toothpick into the softer cracks (not the outer crust); it should come out clean. The cake should also feel firm to the touch — if it’s jiggly, continue baking.
• Oven positioning: You may want to lower the oven rack one slot so the cake isn’t too close to the upper heating element, since it rises above the pan.

Tip: A toothpick can appear clean if it only tests the outer crust. Test inside the softer cracks to ensure the cake is fully baked.

Serving and Storage

• Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
• Slice into 1-inch slices to serve.
• Because the cake contains cream cheese, store slices in an airtight container in the refrigerator for up to 4 days.

No Frosting Required

This pumpkin bundt cake with cream cheese filling is not overly sweet, making it suitable for breakfast, brunch, or dessert. A light dusting of powdered sugar makes it look special and adds a bit of sweetness. If you prefer, you can drizzle a thin powdered sugar glaze over the top, but it’s optional.