Pumpkin Cream Cheese Bundt Cake
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Pumpkin Cream Cheese Bundt Cake – The absolute perfect centerpiece and hit dessert item for your holiday party this season!
Want more treats for the spooky season? I’ve got you covered with my Spider Web Halloween Brownies, Mississippi {Blood} Pie, and No Bake Halloween Mummy Bark.
Sometimes I think I’ve had a stroke of brilliance but then I find out I am not actually quite as brilliant as I thought. I told my mother I was making a cake. A pumpkin cake. No, a real pumpkin cake. A cake that actually looks like a pumpkin. But still tastes like cake. Pumpkin cake.
Genius right?
Well then my mother says to me, “oh that reminds me, did I show you that cake I found that I thought you should make??” No mother you did not. “Oh well let me show you!” she says.
Oh hey… that looks like the cake sitting in my kitchen right now…
I guess I’m not so genius. Or I am, but someone else was genius before me.
Maybe you have made a pumpkin cake that looks like a pumpkin before and you’re thinking right now, okay seriously, been there done that.
I’m sorry. Please forgive me for borrowing your genius.
Regardless of the fact that this cake is not wholly original and I’m sure you may find other like it on Pinterest, the point is that I made this cake and it was delicious and beautiful and now I’m going to share it with you.
And by the way, all of my non-Pinteresty party attendees were absolutely wowed by this cake. They truly thought it was genius. And my more Pinterest-savvy attendees still adored it, even if they did throw in a “oh how cute, I saw that on Pinterest!”.
Sometimes it isn’t about being the first ever to do something. Sometimes it’s just about doing it at all. Early or late, doesn’t matter. I made this cake and I loved it, and I’m pretty sure you will too!
More Recipes to Try
- 3 Ingredient Baked Pumpkin Donuts – the easiest cozy fall treat you’ll make this season.
- Best Easy Pumpkin Chocolate Chip Cookies Recipe – warm, soft, and loaded with melty chocolate!
- Pumpkin Brownies – the perfect fall twist to the classic fall treat.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Pumpkin Cream Cheese Bundt Cake
Ingredients
Pumpkin Cake**
- 1 box yellow cake mix, sifted
- ½ teaspoon baking soda
- 2 eggs
- 1 ¾ cup pumpkin, canned or fresh
- ½ teaspoon ginger
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 cup sugar
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 egg
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla
Icing
- 3 ½ cup powdered sugar
- 5-6 tablespoons milk
- red and yellow food coloring
- optional: real pumpkin stem
Instructions
- Preheat oven to 350. Grease a round bundt pan and set aside. In a large bowl combine cake mix, baking soda, ginger, cinnamon, cloves, and sugar and whisk to mix well. Mix in eggs, pumpkin, and vanilla.
- In another bowl beat cream cheese, sugar, and egg until creamy. Mix in cinnamon and vanilla. Pour half of cake batter into prepared bundt pan.
Cream Cheese Filling
- Add cream cheese and sugar to a medium sized bowl. Cream together until combined. Add egg, cinnamon, and vanilla and mix well. Spread cream cheese mixture on top of the pumpkin batter in cake pan. Top with remaining cake batter. Bake 50-60 minutes or until inserted knife comes out mostly clean.
Icing
- Mix together powdered sugar and milk in a microwave safe bowl. Stir in 1/2 teaspoon yellow food coloring. Add red coloring 2-3 drops at a time until icing is the desired shade of orange.
- Warm icing in microwave (20-30 seconds) until pourable consistency is reached. Pour icing over cake. Allow to cool and set. Top with optional pumpkin stem. Slice and serve at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the 1 3/4c pumpkin spiced canned pumpkin or fresh pumpkin?
It’s regular canned pumpkin or fresh pumpkin. NOT pumpkin pie filling. 🙂
Do you need to use the entire 1 cup of sugar? With the cake mix I wouldn’t think you would need added sugar.
Hi Megan, I haven’t tried this recipe without the added sugar, if you do please let me know how it turns out!
I agree. The important thing is “doing it at all”. Your cake looks beautiful!
Thanks Betty! 🙂
This recipe was fabulous!!!!!!!!!!!!!!!!!!!!!!!!!! The moistest cake I have ever had.
Made this for my son’s birthday (as a single cake) but frosted with a butter cream frosting with Bailey’s caramel irish cream for an added kick. It was fabulous! This is a delicious moist cake. Thanks for the pin.
I made this for Thanksgiving this weekend and it was delicious! The icing was a bit thin – not sure why as I followed the directions. I put a bit of butter in it to thicken it up and it’s really sweet so I could have halved the icing recipe for my purposes. It was a BIG hit and everyone loved it….pretty straightforward to make and would definitely make this again. Thanks for sharing it!
Love…love this bundt cake….i’m always looking for recipes for my daughters. Thank you
I can’t wait to make this!!! Does this need to be refrigerated because of the cream cheese or is it ok to leave out since it is baked?
It depends on how long you’re going to wait before serving it. If it will be sometime that day, it’ll be fine without chilling, if you’re going to wait overnight, I’d stick it in the refrigerator and then take it out a little while before serving to let it come to room temperature. 🙂
I assume ground ginger and not fresh?
yep!
Smiling! I found your cake when I entered what I HOPED was an original idea into my search engine. Sigh. But you’re right – it doesn’t matter if someone has done it before. Yours is still yours, and probably a little different. This is a positively lovely cake.