Homemade Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake is a moist, soft, and delicious dessert filled with warm pumpkin spice flavor and a creamy cheesecake center. The pumpkin cake is made with pumpkin puree, cinnamon, nutmeg, and other cozy spices, giving it a rich fall flavor and tender texture. In the middle, a sweet cream cheese filling adds a smooth, creamy contrast that makes every slice extra special.

This homemade Bundt cake is perfect for Thanksgiving, fall gatherings, holiday dinners, or a cozy weekend treat. The beautiful Bundt shape makes it look impressive on the dessert table, but it’s still simple enough to make at home. Serve each slice with a dusting of powdered sugar, a drizzle of glaze, or a little whipped cream. It’s a wonderful dessert for anyone who loves pumpkin and cheesecake together.

Pumpkin Cream Cheese Bundt Cake Ingredients

For the Pumpkin Cake

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• 1 tsp ginger
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup butter, softened
• 1 ¾ cups sugar
• 4 eggs
• 1 tsp vanilla
• 1 ½ cups pumpkin puree
• ½ cup sour cream

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• ½ cup sugar
• 1 egg
• 1 tsp vanilla
• 2 tbsp flour

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla

How to Make Pumpkin Cream Cheese Bundt Cake

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C) and grease a Bundt pan well. In a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In another large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, then mix in the vanilla, pumpkin puree, and sour cream. Slowly add the dry ingredients and mix just until combined.

Step 2: Make the Cream Cheese Filling

Beat the softened cream cheese with the sugar until smooth. Add the egg, vanilla, and flour, then mix until creamy and well combined.

Step 3: Assemble the Cake

Pour half of the pumpkin batter into the Bundt pan. Spoon the cream cheese filling into the center, keeping it away from the sides. Cover with the remaining pumpkin batter and gently smooth the top.

Step 4: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the pumpkin cake comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15–20 minutes before carefully turning it onto a plate.

Step 5: Glaze and Serve

Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the completely cooled cake, then slice and serve.

Why You’ll Love This Recipe

• Perfect fall flavor: Pumpkin, cinnamon, ginger, and nutmeg create a warm and cozy taste.
• Soft and moist: Pumpkin puree and sour cream help keep the cake tender.
• Creamy center: The sweet cream cheese filling adds a delicious surprise in every slice.
• Easy to make: The steps are simple and beginner-friendly.

Tips and Shortcuts

• Grease the Bundt pan well to help the cake come out easily.
• Use pumpkin puree, not pumpkin pie filling for better control of the sweetness.
• Do not overmix the batter once the flour is added.
• Measure flour carefully so the cake stays soft and moist.

What to Serve with Pumpkin Cream Cheese Bundt Cake

This pumpkin cream cheese Bundt cake is moist, rich, and filled with cozy fall flavors. I love serving it with a warm cup of coffee, chai tea, or a glass of cold milk or Smoothie.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin ?

Yes, you can use homemade pumpkin puree. Make sure it is thick and not watery.

Can I make this cake without cream cheese ?

Yes. Simply leave out the cream cheese filling for a regular pumpkin Bundt cake.

How do I keep the cake from sticking ?

Grease the Bundt pan very well and lightly dust it with flour before adding the batter.

Can I add chocolate chips ?

Absolutely. Mini chocolate chips work especially well in this cake.

How to Store Leftovers

Refrigerator Storage

Store the cake in an airtight container or cover it tightly with plastic wrap. Keep it refrigerated for 4–5 days because of the cream cheese filling.

Freezer Storage

Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before serving.

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