Pumpkin Cream Cheese Cake is a moist homemade pumpkin bundt with a sweet cream cheese layer tucked inside and a creamy drizzle on top. Perfect for fall gatherings and holiday dessert tables.
Pumpkin Cream Cheese Cake
Pumpkin desserts are a favorite in the cooler months, and this pumpkin cream cheese cake brings something different to the table. If you want a change from pies or crisps, a layered pumpkin cake is an easy, crowd-pleasing option. This recipe pairs a tender pumpkin cake with a sweet cream cheese filling and a smooth cream cheese drizzle for extra flavor.
The cake is moist and lightly spiced, while the cream cheese center adds a rich, tangy contrast. We presented this version in a bundt pan, which creates an attractive shape and makes slicing simple, but you can bake it in a 9×13 pan if you prefer to serve a sheet-style cake for a larger group.
Ingredients for Cream Cheese Pumpkin Cake
Ingredients are grouped for convenience. You’ll need the following to make the cake, filling, and topping.
- Cake: 2 3/4 cups flour; 2 tsp baking soda; 1/2 tsp salt; 4 tsp pumpkin spice; 15 oz pumpkin puree; 3/4 cup brown sugar; 1 cup granulated sugar; 1 cup vegetable oil; 4 eggs; 1 tsp vanilla.
- Filling: 12 oz cream cheese (softened); 1 egg; 1/4 cup granulated sugar; 1/2 tsp vanilla.
- Topping (drizzle): 2 tbsp butter (softened); 4 oz cream cheese (softened); 1 cup powdered sugar; 1–2 tbsp milk to thin.
How to prepare Pumpkin Bundt Cake
1. Preheat your oven to 350°F. Generously grease a 10″ bundt pan and set aside.
2. In a medium bowl whisk together the dry ingredients: flour, baking soda, salt, and pumpkin spice. Set aside.
3. In a large bowl combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Set the cake batter aside while you prepare the filling.
5. For the filling, beat 12 ounces of softened cream cheese with a hand or stand mixer until fluffy. Add the egg, 1/4 cup sugar, and 1/2 tsp vanilla; beat until smooth and creamy.
6. Assembly: Spread about half of the pumpkin cake batter into the prepared bundt pan. Smooth it into an even layer.
7. Carefully spread the cream cheese filling over the batter. If using a wider pan, spread the filling thinly so it stays even; you can make a second batch of filling if you want more.
8. Top with the remaining cake batter and smooth the surface.
9. Bake at 350°F for about 1 hour, or until a toothpick inserted into the cake (not the filling) comes out clean. Allow the cake to cool in the pan for about an hour, then invert onto a serving plate.
10. For the topping, beat 2 tbsp softened butter and 4 oz softened cream cheese until light and fluffy. Gradually beat in 1 cup powdered sugar, then add 1–2 tbsp milk a little at a time until the drizzle reaches a pourable consistency. Drizzle over the cooled cake.
Slice and serve. This cake keeps well covered in the refrigerator for several days and is great for holiday buffets, potlucks, or a cozy dessert at home.
Recipe Summary
- Prep time: about 20 minutes
- Cook time: about 1 hour
- Servings: 8
Pumpkin Cream Cheese Bundt Cake
Ingredients
Cake
- 2 3/4 cup Flour
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 4 tsp Pumpkin Spice
- 15 oz Pumpkin Puree
- 3/4 cup Brown Sugar
- 1 cup Sugar
- 1 cup Vegetable Oil
- 4 Eggs
- 1 tsp Vanilla
Filling
- 12 oz Cream Cheese, softened
- 1 Egg
- 1/4 cup Sugar
- 1/2 tsp Vanilla
Topping
- 2 tbsp Butter, softened
- 4 oz Cream Cheese, softened
- 1 cup Powdered Sugar
- 1–2 tbsp Milk
Instructions
- Preheat oven to 350°F and generously grease a 10″ bundt pan.
- Whisk together dry ingredients (flour, baking soda, salt, pumpkin spice) and set aside.
- Combine pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. Whisk until combined.
- Add the dry ingredients to the wet ingredients and mix until blended. Set aside.
- Beat 12 oz cream cheese until fluffy, then add the egg, 1/4 cup sugar, and 1/2 tsp vanilla. Mix until smooth.
- Spread half the cake batter in the prepared pan. Top with the cream cheese filling, then cover with the remaining batter.
- Bake about 1 hour, or until a toothpick inserted in the cake comes out clean. Cool in the pan for about an hour, then invert onto a serving plate.
- For the drizzle, beat butter and 4 oz cream cheese until fluffy. Beat in powdered sugar, then add milk a little at a time until the topping is pourable. Drizzle over the cooled cake.
Nutrition (approx. per serving)
Calories: 933 kcal; Carbohydrates: 107 g; Protein: 12 g; Fat: 53 g; Saturated Fat: 36 g; Cholesterol: 172 mg; Sodium: 718 mg; Fiber: 3 g; Sugar: 70 g.
