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!
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Why you'll love this recipe
- The cream cheese swirl in the center of the cake is elegant yet easy to assemble.
- This pumpkin swirl bundt cake is full of sweet fall flavors and the cream cheese filling is over the top delicious.
- Our Pumpkin Bundt cake is a show-stopper, yet so easy to prepare.
Ingredients
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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
- white granulated sugar
- large egg
Glaze
- cream cheese
- unsalted butter
- 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.
- Preheat the 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!
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 then defrosted the filling may separate.
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 not to 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.
Frequently Asked Questions
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.
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.
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
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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.
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Pumpkin Cheesecake Bundt Cake
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/177°C. Spray a 12-cup bundt pan with non-stick baking spray set aside.
- In a large mixing bowl, whisk together 1(15.25) ounce box, yellow cake mix , 1 cup pumpkin puree, ½ cup water, ⅓ cup vegetable oil , 1 Tablespoon pumpkin pie spice, and 4 large eggs. Set aside.
- In a medium-sized mixing bowl, whisk together 8 ounces package cream cheese, softened , ⅓ cup granulated sugar, and 1 large egg until well combined and smooth. Set aside.
- To assemble the cake, pour half of the pumpkin cake batter into the prepared bundt pan.
- Pour the cream cheese filling over the first layer of pumpkin cake batter. Then top with the remaining pumpkin cake batter.
- Place the bundt pan on a baking sheet and put it 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.
- In a medium-sized mixing bowl, whisk 4 ounces cream cheese, room temperature and ¼ cup unsalted butter, room temperature until smooth.
- To the cream cheese mixture, whisk in 1 cup confectioners' sugar until well blended.
- 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!
Nutrition
Notes
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