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Pumpkin Cream Cheese Bundt Cake with Salted Caramel Drizzle Recipe

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★★★★★

4.7 from 82 reviews

This Pumpkin Cream Cheese Bundt Cake is a moist, spiced autumnal dessert featuring layers of rich pumpkin batter and a creamy full-fat cream cheese filling. Swirled together in a Bundt pan and baked to perfection, it offers a harmonious blend of warm spices and luscious texture, perfect for holiday gatherings or cozy seasonal treats.

Ingredients

Scale

Cake Batter

  • 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
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 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

Toppings

  • Salted caramel sauce (optional, for drizzling)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Generously grease a 10-inch Bundt pan thoroughly to prevent sticking, even if it is labeled nonstick.
  2. Make Cake Batter: In a large bowl, whisk together the all-purpose flour, baking soda, salt, and the spices (cinnamon, ginger, cloves, nutmeg, allspice). In a separate large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until combined. Pour the wet ingredients into the dry and whisk until the batter is uniform and thick. Set aside.
  3. Prepare Cream Cheese Filling: Using a hand or stand mixer with a paddle or whisk attachment, beat the softened cream cheese on high speed for about 1 minute, until smooth and lump-free. Scrape down the bowl, then add the egg, granulated sugar, and vanilla extract. Beat on medium-high until combined and creamy, about another minute.
  4. Assemble in Bundt Pan: Spread half of the pumpkin batter evenly in the prepared Bundt pan. Carefully spread all of the cream cheese filling over the pumpkin layer. Top with the remaining pumpkin batter. Use a knife to gently swirl the layers together, creating a marbled effect.
  5. Bake: Place the pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the cake (without touching the cream cheese layer) comes out clean or with a few moist crumbs. The cake is dense and heavy, so some extra time may be needed; about 60 minutes is typical.
  6. Cool in Pan: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours to set and firm up.
  7. Remove from Pan and Cool Completely: After the initial cooling, invert the Bundt cake onto a cooling rack or plate and allow it to cool fully before serving.
  8. Serve and Store: Optionally drizzle the cooled cake with salted caramel sauce and sprinkle flaky sea salt on top for extra flavor contrast. Store any leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • Use canned pumpkin puree, NOT pumpkin pie filling, for the proper texture and flavor.
  • Room temperature eggs and cream cheese ensure smoother mixing and better texture.
  • Generously grease the Bundt pan to prevent the heavy cake from sticking.
  • Vegetable oil keeps the cake moist; do not substitute with butter.
  • The optional salted caramel sauce and sea salt topping add a delightful salty-sweet contrast but can be omitted.
  • Allow the cake to cool fully before adding any toppings to avoid melting or sliding.
  • Swirling the filling gently avoids blending the layers too much, preserving the marbled look.

Keywords: pumpkin cake, cream cheese filling, bundt cake, autumn dessert, spiced cake, pumpkin dessert

Find it online: https://kitchenbyrita.com/pumpkin-cream-cheese-bundt-cake-with-salted-caramel-drizzle-recipe/