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Home » Recipes » Desserts

Pumpkin Bundt Cake with Cheesecake Filling

Published: Oct 8, 2022 by Eileen Kelly

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A pinterest pin with text overlay of two photos of a bundt cake with a swirl of cream cheese and then glazed with a white frosting.

This Pumpkin Bundt Cake with a creamy cheesecake filling is the perfect fall dessert! It's a moist, fluffy cake that starts with a yellow cake mix. Adding a few simple ingredients makes this cake full of warm pumpkin flavors. Plus, it's topped with a homemade cream cheese glaze that takes it over the top!

Jump to:
  • ❤️ Why you'll love this recipe
  • Ingredients
  • Equipment
  • Instructions
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • Serving Suggestions
  • Similar recipes
  • Pumpkin Cheesecake Bundt Cake

❤️ Why you'll love this recipe

  • The cream cheese swirl in the center of the cake is elegant yet so easy to assemble.
  • It's so easy to make, even if you've never made a Bundt cake before.
  • This pumpkin swirl bundt cake is full of sweet fall flavors and the cream cheese filling buts this over the top delicious.
  • If you're looking for a show-stopping fall dessert, this is the cake for you! This Pumpkin Bundt Cake with cream cheese filling is everything you could ever want in a bundt cake.

Ingredients

Ingredients with text overlay to make pumpkin cream cheese bundt cake

As an Amazon Associate, I earn from qualifying purchases.

Cake Ingredients

  • yellow cake mix
  • canned pumpkin puree
  • water
  • vegetable oil
  • pumpkin pie spice
  • large eggs
  • non-stick baking spray

Cream Cheese Filling

  • cream cheese, softened
  • white granulated sugar
  • large egg

Glaze

  • cream cheese, softened
  • unsalted butter, softened
  • confectioners sugar

Equipment

  • 12 cup bundt pan
  • Whisk
  • Measuring Spoons and Cups
  • Stainless Steel Mixing Bowls
  • Cooling Racks

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Four photos of the steps to make a bundt cake.
  1. Preheat the oven to 350°F/177°C. Spray a 12-cup bundt pan with non-stick cooking spray.
  2. To make the cake, in a large mixing bowl, combine the dry ingredients, cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice, and whisk together. Set aside
  3. To make the cream cheese filling, in a medium mixing bowl, whisk together the 8-ounce package of cream cheese, ⅓ cup white granulated sugar, and 1 egg until well combined and smooth. Set aside.
  4. To assemble the cake, pour half of the pumpkin cake batter into the bundt pan. On top of the cake batter, pour the cheesecake mixture. Top with the rest of the batter.
  5. Place bundt pan on a baking sheet and place in the preheated oven to bake for 45 minutes or until a toothpick inserted comes out clean.
  6. Cool the cake for 10 minutes before inverting it onto a wire rack to cool completely.

Cake Glaze

  1. In a medium mixing bowl whisk together the (4 ounces) cream cheese and butter until smooth.
  2. Whisk in the confectioner's sugar until incorporated into the cream cheese mixture.
  3.  If the glaze is too thick, add a Tablespoon of water at a time until the desired consistency. Drizzle or spoon the glaze all over the cake.
  4. Once the cake is completely cooled, drizzle or spoon the glaze all over the cake.
  5. Slice, serve, enjoy!

Storage

This cake can be stored at room temperature in a covered airtight container for 3 days, or in the refrigerator for 4 days, also in a covered airtight container.

I don't recommend freezing this cake due to the creamy filling. Once the cake is frozen and them defrosted the filling may seperate.

Expert Tips

Expert Tip: I recommend that you use a baking spray to spray your bundt pan. If you do not have a baking spray then you may want to grease and flour your bundt pan. This helps prevent your cake from sticking.

  • Be careful to not overmix the cake batter. Mix until just combined. Overmixing can result in a tough cake.
  • It's best to use ingredients that are at room temperature when you are making this pumpkin swirl cake. This will help them mix well.
  • Do not skip placing your bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.
  • Be sure to use pumpkin puree and not pumpkin pie filling for this recipe. They are different, puree is pure pumpkin, no extra spices.
An overhead view of a bundt cake with a cream cheese frosting.

Frequently Asked Questions

Does pumpkin bundt cake need to be refrigerated?

No, this cake can be stored at room temperature in a covered airtight container for 3 days. If you'd like to store it for longer, you can keep it in the fridge for 4 days.

Can I freeze the pumpkin swirl cake?

Yes, you may freeze this cake. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you are ready to serve, thaw overnight in the refrigerator.

How do I know when the bundt cake is done?

You'll know the bundt cake is done when a toothpick or cake tester comes out clean when inserted into the center of the cake.

Variations

  • If you don't want to make a cream cheese filling, you can leave that layer out of your cake.
  • For an extra fall flavor, try adding some chopped pecans or walnuts to the cake batter.
  • You could also top the cake with a streusel topping. Simply mix together ½ cup all-purpose flour, ½ cup brown sugar, 1 teaspoon pumpkin pie spice, and 6 Tablespoons of cold unsalted butter. Mix together until it resembles crumbs and sprinkle over the cake before baking.
  • If pumpkin pie spice is unavailable, ground cinnamon will work well for the cake.

Serving Suggestions

  • This Green Bean Chicken Casserole is a comforting casserole that's perfect for busy weeknights. This all-in-one meal is the perfect fall casserole when you are craving something comforting.
  • Our copycat of Cracker Barrel Fried Apples is one of my family's favorites. The apples are seared in mouthwatering melted butter and cinnamon mixture and nothing says fall more than this flavorful dish.
  • This Hot Toddy is the perfect blend of fresh lemon, spices, and good old-fashioned whiskey. Feeling good and want something with a little libation to take the edge off and relax on a cool night.
  • If you are serving for Thanksgiving, try out Smoked Turkey with is super easy to prepare and would be the perfect main course.
A slice of bundt cake with a cream cheese swirl on a serving knife being taken from the pumpkin bundt cake.

Similar recipes

  • This Pumpkin Tiramisu recipe is a luscious dessert that is loaded with a creamy pumpkin mousse and combined with a creamy texture from silky mascarpone cheese. It's a fall dessert that your entire family will enjoy.
  • Start your day off right with warm, gooey, and oh so yummy Pumpkin Cinnamon Rolls. There is no better way to start off your fall mornings than with these comforting cinnamon rolls.
  • If you are a fan of pumpkin recipes then you are going to want to give these Pumpkin Spice Cupcakes with Cream Cheese Frosting a try. They are sweet, flavorful, and the perfect way to satisfy your pumpkin cravings.

I love any comments or questions, please feel free to leave them below.

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

A slice of a pumpkin bundt cake with a swirl on a white plate.

Pumpkin Cheesecake Bundt Cake

Our Pumpkin Bundt with Cheesecake Swirl starts with a yellow cake mix and adds pumpkin and spices to make the most flavorful pumpkin cake!  The cheesecake filling swirl flows throughout the middle making it even tastier.  A cream cheese glaze puts this cake over the top decadently delicious.  This will be your go-to cake for family and friends.
Print Pin Rate
Prevent your screen from going dark
Course: Dessert
Cuisine: American
Keyword: pumpkin bundt cake with cream cheese filling, pumpkin cheesecake bundt cake, pumpkin swirl cake
Prep Time: 20 minutes
Cook Time: 45 minutes
cool down: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 16 servings
Calories: 230kcal
Author: Eileen Kelly

Equipment Needed:

  • As an Amazon Associate I earn from qualifying purchases
  • 12 cup bundt pan
  • Whisk
  • Measuring Spoons and Cups
  • Stainless Steel Mixing Bowls
  • Cooling Racks

Ingredients

Cake Ingredients

  • 1 15.25) ounce box, yellow cake mix
  • 1 cup canned pumpkin puree be sure to use pumpkin puree and not pumpkin pie filling
  • ½ cup water
  • ⅓ cup vegetable oil
  • 1 Tablespoon pumpkin pie spice
  • 4 large eggs
  • non-stick baking spray

Cream Cheese Filling

  • 1 (8) ounce package cream cheese, softened
  • ⅓ cup white granulated sugar
  • 1 large egg

Glaze

  • 4 ounces 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup confectioners sugar

Instructions

  • Preheat oven to 350°F/177°C. Spray a 12-cup bundt pan with non-stick cooking spray.
  • To make the cake, in a large mixing bowl, combine the dry ingredients, cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice, and whisk together. Set aside.
  • To make the cream cheese filling, in a medium mixing bowl, whisk together the 8-ounce package of cream cheese, ⅓ cup white granulated sugar, and 1 egg until well combined and smooth. Set aside.
  • To assemble the cake, pour half of the pumpkin cake batter into the bundt pan. On top of the cake batter, pour the cheesecake mixture. Top with the rest of the batter.
  • Place bundt pan on a baking sheet and place in the preheated oven to bake for 45 minutes or until a toothpick inserted comes out clean.
  • Cool the cake for 10 minutes before inverting it onto a wire rack to cool completely.

Cake Glaze

  • In a medium mixing bowl whisk together the (4 ounces) cream cheese and butter until smooth.
  • Whisk in the confectioner's sugar until incorporated into the cream cheese mixture.
  •  If the glaze is too thick, add a Tablespoon of water at a time until the desired consistency. Drizzle or spoon the glaze all over the cake.
  • Once the cake is completely cooled, drizzle or spoon the glaze all over the cake.
  • Slice, serve, enjoy!

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1 : Depending on the cake slice, this cake can serve from 12-16 slices.
Note 2: The consistency of the glaze is totally up to your preference.  If you like a thick glaze don’t add any water.  If you like a thinner glaze add a little water at a time.  You can also add milk instead of water to the glaze.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
  • Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Serving: 1slice | Calories: 230kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 395mg | Potassium: 134mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2569IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

             

                            

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Thank you for sharing!

142 shares
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  • Yummly

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Hi, I'm Eileen! This is where I share all my family-tested recipes! Mostly quick and easy recipes with the occasional indulgence we all need.

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