For an extra layer of flavor, consider adding chopped pecans or walnuts to the cake batter. If you don't have maple syrup, you can substitute it with honey or molasses. Be sure to use softened cream cheese for the filling to ensure a smooth and creamy texture. The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Pumpkin-Cream Cheese Bundt Cake
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS24
Embrace the cozy flavors of autumn with this delightful Bundt cake. Swirls of spiced pumpkin batter embrace a creamy, sweet cheese filling, creating a moist and flavorful treat perfect for breakfast, brunch, or dessert. This cake is a symphony of textures and tastes that only gets better with time, allowing the spices to deepen and meld together.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol128 mg
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Fiber2 g
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Protein8 g
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Saturated Fat14 g
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Sodium568 mg
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Sugar35 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt). (5 minutes)
02
StepIn a large bowl, whisk together the flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice. Set aside. (5 minutes)
03
StepIn a separate large bowl, whisk together the pumpkin puree, brown sugar, and melted butter until well combined. Whisk in the sour cream until smooth. Add the maple syrup, heavy cream, eggs, and vanilla extract, whisking until fully incorporated. (7 minutes)
04
StepGradually add the flour mixture to the pumpkin mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick. (5 minutes)
05
StepIn a medium bowl, beat the softened cream cheese with an electric mixer on medium-high speed until smooth and creamy. Mix in the white sugar, egg, and vanilla extract until thoroughly combined and the filling is smooth. (7 minutes)
06
StepPour half of the cake batter into the prepared Bundt pan. Spoon the cream cheese filling evenly over the batter, being careful not to let it touch the sides or center tube of the pan. Pour the remaining cake batter over the filling and gently smooth the surface with a spatula. (5 minutes)
07
StepBake in the preheated oven for 55 to 65 minutes, or until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs attached. (60 minutes)
08
StepLet the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely. (30 minutes)
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Krystel Howe
Jun 1, 2025I made this for Thanksgiving and it was a huge hit! Everyone loved it.
Bridget Hessel
May 24, 2025This cake is amazing! The cream cheese filling is the perfect complement to the pumpkin spice.
Micaela Roob
Apr 13, 2025The recipe was easy to follow, and the cake turned out beautifully. I will definitely be making this again.
Anne Lubowitz
Mar 25, 2025I let the cake sit overnight, and it was even better the next day, just as the recipe suggested! The spices really came through.