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.
Sandy, Hi Tiffany
This is a Beautiful Cake and great idea for my Birthday March 14. Thank you . Sandra molett
Happy Birthday, Sandra! I hope that this cake turns out wonderful for your birthday! 🙂
iS IT PUMPKIN PURE OR PUMPKIN PIE FILLING
Pure pumpkin- not pie filling.
This cake was delicious and I received raves. So moist. I will try to add a little less sugar in the cake batter next time.
I made this for my daughter’s October birthday. What an amazing cake! Loved by kids and adults, will make again!
Your cake looks really really good. I also wanted to make this shape cake and I was looking for the recipe for the cake strong enough to hold the weight. And I am a little bit disappointed that your recipe it is actually a ready mix. Sorry, but this is not a recipe in this case. Also there is no information how big form is for this amount of batter. All the information needed for make a good cake if you are not a master in the kitchen and you are looking for help from people doing this better than me.
I know this is an older recipe, but what size yellow cake mix did you use? They have shrunk over the years due to companies giving us less for same price. Old size was 18.5 ounces, now they are down to 14-15 ounces! Screws up lots of recipes based on a certain size mix. Felt I must ask before trying this great looking recipe!
HI! Do I put the cream cheese filling in both cakes?
Yep!
Looks great! Can you clarify for me why the instructions demand two cakes (sequentially) rather than doubling the recipe and baking in two pans? Seems like an unnecessary doubling of the time it takes to complete the cake. Any light you could shed on this would be appreciated. Cheers!
Hi Mimi, sometimes doubling recipes can affect the outcome negatively. If you do try it let me know how it goes, I can’t vouch for it myself as I’ve only made two cakes here, thanks!
Can I make the cake ahead of time and freeze or put in fridge
Yes! Wrap it in plastic wrap and keep it in the fridge up to a day ahead!
What a hit this would be in my household!