Pumpkin Cheesecake Bundt Cake

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.

Course Dessert

Cuisine American

Keyword pumpkin bundt cake with cream cheese filling, pumpkin cheesecake bundt cake, pumpkin swirl cake

Prep Time 20

Cook Time 45

cool down 30

Total Time 1 35

Servings servings

Calories 230kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

Cake Ingredients

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

Cream Cheese Filling

8 ounces package cream cheese, softened
⅓ cup granulated sugar
1 large egg

Glaze

4 ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 cup confectioners' sugar

Instructions

How to make the pumpkin bundt cake

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.

Cream Cheese Filling

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.

Assemble the pumpkin bundt cake

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.

Cake Glaze

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!

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.

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Nutrition