Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*

1 cup (200g) packed light or dark brown sugar (dark recommended)

3/4 cup (150g) granulated sugar

1 cup (240ml) vegetable oil

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

12 ounces (339g) full-fat brick cream cheese, softened to room temperature*

1 large egg, at room temperature

1/3 cup (67g) granulated sugar

1/2 teaspoon pure vanilla extract

Salted caramel sauce (optional, for drizzling)

Flaky sea salt, for sprinkling (optional)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Even if your pan is nonstick, greasing well prevents sticking.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.

Step 3: In another large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.

Step 4: Pour the wet ingredients into the dry ingredients and whisk until fully incorporated. The batter will be thick. Set aside.

Step 5: Using a mixer, beat the softened cream cheese on high speed for about 1 minute until smooth and lump-free. Scrape down the bowl.

Step 6: Beat in the remaining egg, granulated sugar, vanilla extract, and a pinch of salt on medium-high speed until creamy and combined, about 1 minute.

Step 7: Spread half of the pumpkin batter evenly into the prepared Bundt pan. Then spread all of the cream cheese filling over it. Finally, spread the remaining pumpkin batter on top.

Step 8: Use a knife to gently swirl the pumpkin and cream cheese layers together, creating a marbled effect.

Step 9: Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean with just a few moist crumbs. Because this is a heavy cake, baking time may vary; 60 minutes is typical.

Step 10: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours. Then invert it onto a cooling rack or serving plate.

Step 11: Allow the cake to cool completely before drizzling with salted caramel sauce and sprinkling flaky sea salt if desired. Serve and enjoy.

Tips & Variations

Use full-fat brick cream cheese for the best texture and flavor in the filling.

If you prefer a dairy-free version, substitute the cream cheese with a vegan cream cheese alternative.

Gently swirl the layers to avoid mixing them completely, which helps create a beautiful marbled effect.

For extra flavor, add chopped toasted pecans or walnuts to the pumpkin batter before baking.

If you don’t have salted caramel sauce, a simple glaze made from powdered sugar and maple syrup works well.

Storage

Store the Bundt cake covered tightly at room temperature for up to 2 days. For longer freshness, refrigerate the cake for up to 5 days, keeping it tightly wrapped to prevent drying. Before serving refrigerated cake, bring it to room temperature or warm slices gently in the microwave for about 15 seconds.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugar, which can affect both the flavor and texture of the cake. Use plain pumpkin puree for best results.

How do I prevent the cake from sticking to my Bundt pan?

Grease the pan generously with butter or nonstick spray, making sure to cover all the nooks and crannies. Some bakers also dust the pan lightly with flour after greasing to help release the cake easily.