4.8 from 15 votes
Pumpkin Cream Cheese Bundt Cake
The absolute perfect centerpiece and hit dessert for your holiday party this season!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 16 servings
Calories: 243 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Pumpkin Cake**
- 1 box yellow cake mix sifted
- ½ teaspoon baking soda
- 2 eggs
- 1 ¾ cup pumpkin canned or fresh
- ½ teaspoon ginger
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 cup sugar
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup sugar
- 1 egg
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla
Icing
- 3 ½ cup powdered sugar
- 5-6 tablespoons milk
- red and yellow food coloring
- optional: real pumpkin stem
Instructions
- Preheat oven to 350. Grease a round bundt pan and set aside. In a large bowl combine cake mix, baking soda, ginger, cinnamon, cloves, and sugar and whisk to mix well. Mix in eggs, pumpkin, and vanilla.
- In another bowl beat cream cheese, sugar, and egg until creamy. Mix in cinnamon and vanilla. Pour half of cake batter into prepared bundt pan.
Cup of Yum
Cream Cheese Filling
- Add cream cheese and sugar to a medium sized bowl. Cream together until combined. Add egg, cinnamon, and vanilla and mix well. Spread cream cheese mixture on top of the pumpkin batter in cake pan. Top with remaining cake batter. Bake 50-60 minutes or until inserted knife comes out mostly clean.
Icing
- Mix together powdered sugar and milk in a microwave safe bowl. Stir in 1/2 teaspoon yellow food coloring. Add red coloring 2-3 drops at a time until icing is the desired shade of orange.
- Warm icing in microwave (20-30 seconds) until pourable consistency is reached. Pour icing over cake. Allow to cool and set. Top with optional pumpkin stem. Slice and serve at room temperature.
Notes
- **To make full pumpkin, you will need to make the above cake twice. Do not double the recipe and split between two cake pans. Make the cake two times. Flip one cake upside down, set second cake on top.
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
47mg
(16%)
Sodium
94mg
(4%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
1323IU
(26%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 94mg | 4% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 1323IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.