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Pumpkin Cream Cheese Bundt Cake

Today’s recipe is for all those pumpkin fanatics and cheesecake lovers.

I know, I already bragged through my cyber megaphone about this New York Style Pumpkin Cheesecake, which so many of my friends and readers adore.

But this is the season of fall flavors, and The Great Pumpkin continues to come calling.

Pumpkin Cream Cheese Bundt Cake

I’ve already revealed what a cheesecake craver I am.  If you missed it before, my all-time favorite cheesecake in the whole universe is this White Chocolate Raspberry Cheesecake on Oreo Crust, which gives the Cheesecake Factory a serious run for its money.

Thus, it’s only natural that we would seek to incorporate a little cheesecake-ness into this Pumpkin Cream Cheese Bundt Cake…

The cream cheese filling tastes like a bit of cheesecake paradise, playing hide-and-seek in the center of the moist cake.  The pumpkin cake encasing the cheesecake filling boasts a moist, tender crumb.  It’s brimming with the goodness of pumpkin.  The whole cake is then drizzled with a decadent cream cheese glaze.

Pumpkin Cheesecake Bundt Cake

The first time I made this Pumpkin Cream Cheese Bundt Cake, Hubby was already raving, but my finicky palate felt like the cake had a bit more salt than I liked, and wasn’t quite sweet enough (I rarely say that, since I’m a habitual sugar-reducing baker.)

It just has to be the right balance.  So, I wanted to redo this a second time, just to make sure I’m giving you the best recipe I possibly can.

Slice of Pumpkin Cream Cheese Bundt Cake

This Pumpkin Cream Cheese Bundt Cake is perfect for any holiday breakfast or brunch table.  The moist and tender pumpkin cake encases a wonderful cream cheese filling.  To make the cheesecake flavor more intense, a perfectly sweet cream cheese glaze drapes the cake.


Did you make this?

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Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake

4.84 from 12 ratings
This moist, tender Pumpkin Bundt Cake encases a luscious cream cheese center. The entire cake gets an extra boost of cheesecake flavor with a delicious cream cheese drizzle.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Author: Amy Dong


For the Filling:

For the Cake:

For the Glaze:


  • Preheat oven to 350F, with rack on lower middle or middle position. Generously grease Bundt pan and set aside.
  • Make the Filling: Beat cream cheese cubes with sugar on medium high, until completely smooth. Add egg, cinnamon, and vanilla, beating until smooth. Transfer to a covered container and chill in fridge.
  • Make the Cake: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, all spice, cloves, ginger, and nutmeg. Whisk together and set aside.
  • In the bowl of stand mixer, using paddle attachment, cream butter and both sugars until fully mixed and fluffy. Beat in eggs, oil, pumpkin, yogurt, and vanilla, until mixture is smooth.
  • Fold dry ingredients into the wet ingredients by hand, using rubber spatula.
  • Pour almost half of batter into grease Bundt pan, filling the grooves. Using wooden spoon, try to carve out a generous tunnel in the batter, and fill the tunnel with cream cheese filling. Filling will probably overflow the tunnel, but this helps to keep the filling together. Gently pour in remaining cake batter.
  • Bake 55-60 minutes or just until toothpick inserted in the center comes out almost clean, with few tender crumbs attached. Cool cake in pan 15-20 minutes; transfer to wire rack to finish cooling.
  • Make the Glaze: Beat softened cream cheese and powdered sugar until smooth and fluffy, about 4 minutes on medium high. Add rest of glaze ingredients, stirring by hand. Add 1 tsp of milk at a time, as needed, to reach your desired glaze consistency.
  • Note: I scrape the glaze into a small ziploc baggie, cut a tiny tip off a corner, and drizzle happily onto cake!

Nutrition (per serving)

Calories: 575kcal | Carbohydrates: 73g | Protein: 10g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 542mg | Potassium: 276mg | Fiber: 2g | Sugar: 38g | Vitamin A: 778IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 3mg
Course: Breakfast, brunch, Dessert
Cuisine: American
Method: Bake

Source:  Chew Out Loud (cake portion inspired by brighteyedbaker)

Add a comment

Recipe Rating


    • Jennifer Hayden
    • 5 stars

    I am a baker and I have to say this by far is the best recipe I have found for this kind of bunt cake! Absolutely delicious! The olive oil really makes a difference as well. This will always be my go to recipe!

      • Amy Dong

      That’s awesome to hear, Jennifer! 🙂 🙂

    • Michelle

    How long should you let the cake cool before turning it over and removing from the pan?

      • Amy Dong

      Michelle, for super tender cakes like this, I like to let it cool completely in the pan on wire rack prior to turning over. Overnight works well.

    • Kristen
    • 5 stars

    I loved it. I am a bit on the clumsy side in the kitchen so if you are an amateur like me I would do like 1/3 filling in the bottom, make a good tunnel to put the filling in and then add the rest of the mix. My first attempt I tried half and half and my filling oozed out the top in parts. Oops! Had no problem with crumbling and I only let it cool for 15 minutes in the pan. I did spray really well with cooking spray. The flavor was on point. Thank you!

      • chewoutloud

      Amazing, Kristen! So happy you all loved this cake. Perfect idea on the tunnel/filling! 🙂 🙂

    • Shawnee Pinto

    I am thinking of making this cake today. Is there a reason you chose olive oil for this cake? Do you think Vegetable oil would work too? Most of my olive oils contain garlic or something else I wouldn’t want to add to a cake and I am wondering if I need to go out and get regular olive oil or would vegetable oil work?

      • chewoutloud

      Shawnee, you absolutely can use another kind of veg. oil 🙂 I just use olive oil to get in those “good oils” into my baking, but other oils can definitely be used 🙂 Enjoy and happy baking!

    • Cynthia Ceresola

    I want to use this recipe, baking two cakes and then placing the bottoms together, create a “pumpkin” and frost with cream cheese icing tinted orange, then add a black fondant face. do you think the bottom layer will hold the top? The review about the cake crumbling concerns me.

      • chewoutloud

      Cynthia, I think that sounds like a fun idea! I don’t typically have any issues cutting into this cake or having it crumble. It should work as a layer cake just fine; be sure to adjust your bake time accordingly. YUM! Have fun creating your pumpkin designed cake and hope you love it 🙂

    • Dawn
    • 4 stars

    Have a dear friend who is a pumpkin cheesecake fan, so for his birthday dinner, because I didn’t have enough cream cheese on hand to do a cheesecake, I decided to give this recipe a try. I’m an avid baker and bake every weekend, so I thought this would be a breeze. Everything came together nicely – smelled divine both while prepping and while baking. Looked wonderful coming out of the oven. I let it cool in the pan, but when I attempted to remove it, starting with the cream cheese filling and quickly going down hill from there, the whole cake crumbled into an unusable mess – such a shame. I sort of redeemed the mess by turning it into a pumpkin cake trifle, and since my friend is a pretty non-traditional kind of guy, he was glad for it. At age 54, I can count on my fingers the number of unsuccessful recipes I’ve tried; sadly, this was one. Ingredients were all fresh, directions were followed to a “t”… Wish I knew why….

      • chewoutloud

      Dawn, it sounds like the cake probably needed some extra cooling time. Cooling overnight is best, but probably another few hours at a cool room temp. Your friend has an awesome mindset :). Hope you’ll try again or find something else here you will enjoy. Thanks for coming over 🙂

    • Lilly
    • 5 stars

    Can this stay out on the counter or does it need to go in the fridge? I just made this and it looks and smells AMAZING!! It as cooling as I type 🙂

      • chewoutloud

      Hi, Lilly! Yes, it can stay on counter for a couple of days, if your kitchen isn’t too warm :). Enjoy it!

        • Lilly
        • 5 stars

        Thank you SO much! I just wanted to let you know that this cake is absolutely delicious!! (Not that you didn’t know that!) 🙂 My husband had a very long day at work, and was super excited to see the cake plate out, along with some zucchini lasagna to balance the cake intake :p
        I look forward to trying more of your recipes!! Have a great day

          • Jody

          I couldn’t find anything written on which size bundt pan you used. I have 3 different sizes.

    • Kelly Alvarez
    • 5 stars

    wish I had found this recipe earlier today. I ust finished baking a pumpkin bundt cake and made a cream cheese glaze. I thought the glaze needed salt but I was too afraid to add it. 🙁 I will definitely try this recipe next time.

      • chewoutloud

      This one is really rich and moist. And cream cheese frosting is always delicious! Thanks for coming over! 🙂

    • Debbie King

    can I make them and freeze them?

      • chewoutloud

      I am guessing you can! I’ve never tried it with this one, but I’ve frozen other cakes before with fine results. You could bake it, let it cool completely, wrap tightly, and freeze. Let me know how this goes! Thanks for coming over, Debbie! 🙂

    • trixpin
    • 5 stars

    Oh wow! Pumpkin cake and cream cheese? Delish!

    • peanutbutterandonion
    • 5 stars

    This looks perfect for christmas!

      • chewoutloud

      People love it! Thanks, PBO 🙂

    • huntfortheverybest

    it looks yummy!

      • chewoutloud

      It really is yummy :). Thanks!

      • Kim Trelfa
      • 5 stars

      I am making this cake and I am going to split and tint the frosting for fall. Red, Yellow, orange,Green. I wish I had some chocolate to drizzle brown on top!

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