Pumpkin Cream Cheese Bundt Cake - Chef Fun Kitchen

Pumpkin Cream Cheese Bundt Cake

The whole weekend, most specifically the bride and groom, was picture-perfect. Kevin designed their wedding arch (did you see on my Instagram story?) associated their wedding afters was an frozen dessert sandwich bar. You selected your cookie and your frozen dessert. I skipped the chocolate chip cookies and opted for an enormous paste cookie with pumpkin frozen dessert and sprinkles on prime. Clearly this was the simplest wedding ever.

I’m being 100 percent real after I say that this pumpkin cheese bundt cake couldn’t be easier. It’s similar to my cheesecake swirl carrot bundt cake. And additionally my pumpkin cake cheesecake. Step 1: build a very straightforward pumpkin batter. Step 2: build a four ingredient cheese filling. Step 3: layer them. Step 4: bake it!

Pumpkin Cream Cheese Bundt Cake
Pumpkin Cream Cheese Bundt Cake

The pumpkin batter combines many room staples like canned pumpkin, eggs, oil, cinnamon, spices, flour, and refined sugar. Oil, refined sugar, and pumpkin build this one amongst the moistest bundt cakes to come back outta your oven! i really like that concerning pumpkin cakes! it's incredibly wealthy in flavor from all the spices, pumpkin, and refined sugar, too.

The cheese batter combines cream cheese, egg, sugar, and vanilla. That’s it! The filling isn't to a fault sweet, that I love– and that i suppose you’ll appreciate too. Real flavors shine through today!

Pumpkin Cream Cheese Bundt Cake


  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) vegetable or canola oil
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling:

  • 12 ounces (336g) full-fat block cream cheese, softened to room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
  3. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
  4. Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
  5. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
  6. Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.

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