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Pumpkin Bundt Cake with Cream Cheese Filling
4.6 from 72 votes

Pumpkin Bundt Cake with Cream Cheese Filling

This Pumpkin Bundt Cake features a moist, spiced pumpkin batter paired with a creamy cinnamon-scented cream cheese filling. The bundt design provides a tender crumb texture and attractive shape. Topped with a complementary cream cheese icing, this cake balances pumpkin's earthiness with the richness of cream cheese for a festive dessert. It is suitable for autumn gatherings or holiday occasions.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 16
Calories: 292 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For the Bundt Cake
  • 6 tablespoons butter unsalted, at room temperature
  • 1½ cup brown sugar packed
  • 3 large egg
  • ¾ cup buttermilk
  • 1 cup pumpkin canned
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
For the Cream Cheese Filling
  • 8 ounce cream cheese softened at room temperature
  • ¼ cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
For the Cream Cheese Icing
  • 4 ounce cream cheese softened at room temperature
  • ¼ cup powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk plus more as needed

Instructions

    Cup of Yum
  1. Preheat oven to 350℉ and grease a bundt pan with butter or cooking spray.
  2. Start by making the cream cheese filling. Add all the cream cheese filling ingredients the bowl of your mixer and mix until well incorporated, about 2 minutes. Set this mixture aside. Clean the mixer bowl.
  3. Add the butter and brown sugar to the bowl of your mixer and mix for 2 minutes on medium high. Add the eggs and continue mixing for another 2 or 3 minutes until mixture lightens up.
  4. While that's mixing, add the flour, baking powder, baking soda, salt and pumpkin pie spice to a bowl and stir it all together. Set aside.
  5. Add the buttermilk and pumpkin puree to the mixer and mix until well incorporated, another minute.
  6. Add the flour mixture to the mixer and mix for one more minute until all the flour has been incorporated into the mixture.
  7. Pour half of the batter into the prepared bundt pan and spread evenly all around. Pour the cream cheese mixture over the pumpkin cake batter and spread this around the bundt pan. Pour the remaining cake batter over the cream cheese filling and spread as evenly as you can.
  8. Bake for about 55 minutes or until cake is done. Insert a toothpick into the center of the cake and if it comes out clean, the cake is done.
  9. While the cake is baking, make the cream cheese icing. Add all the ingredients for the icing to the bowl of your mixer and mix for about 3 minutes or until smooth. Add more milk as necessary, for a thicker icing use less milk, for an icing that is easier to drizzle, add a bit more milk.
  10. Take the cake out of the oven and let it sit in the bundt pan for about 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool a bit for about 10 to 20 minutes.
  11. Drizzle with the cream cheese icing and top with chopped pecans if preferred.

Notes

  • Refrigerate the cake due to the dairy-based filling and icing to keep it fresh for 3 to 4 days.
  • For freezing, wrap the cake tightly in plastic wrap and aluminum foil; store icing separately up to 3 months.
  • When thawing frozen cake, keep it wrapped in foil on the counter for about 3 hours to retain moisture.

Nutrition Information

Serving 1slice Calories 292kcal (15%) Carbohydrates 46g (15%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 74mg (25%) Sodium 426mg (18%) Potassium 245mg (5%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 961IU (19%) Vitamin C 1mg (1%) Calcium 114mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 292

% Daily Value*

Serving 1slice
Calories 292kcal 15%
Carbohydrates 46g 15%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 74mg 25%
Sodium 426mg 18%
Potassium 245mg 5%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 961IU 19%
Vitamin C 1mg 1%
Calcium 114mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.