Table of Contents
A moist pumpkin bundt cake with a creamy cheesecake-style swirl offers warm spices, polished glaze, and tidy slices that elevate any fall table without fussy decorating. The tender crumb, gentle sweetness, and elegant ring shape make this a reliable showpiece for holidays and casual weekends alike.
Quick Facts / Recipe Snapshot
Total Time: about 1 hour 15 minutes; Yield: 12–14 slices; Difficulty: moderate-easy; Estimated Cost: budget-friendly; Special Diet: vegetarian; Make-Ahead Friendly: yes. The recipe adapts to cream cheese glaze or brown sugar glaze, depending on your preferred finish.
What Is Pumpkin Bundt Cake with Cream Cheese Swirl?
It’s a spiced pumpkin batter baked in a bundt pan with a ribbon of sweetened cream cheese through the center, creating a striking cross‑section when sliced. The glaze can be cream cheese‑based for tang and softness or brown sugar‑based for sheen and caramel notes.
Origins & Inspiration
Bundt cakes, inspired by Central European kugelhopf forms, became iconic for home bakers because the pan’s ridges create drama with little effort. This version channels seasonal pumpkin desserts and cream cheese classics into one streamlined bake with dependable moisture and a festive silhouette.
Why You’ll Love This Recipe
The batter stays tender for days thanks to pumpkin puree and a touch of sour cream, while the swirl adds a creamy contrast that cuts the spice. A simple glaze finishes the cake with a glossy look that travels well and slices cleanly for gatherings.
Ingredients & Notes
- 2 1/2 cups all‑purpose flour — spooned and leveled; swap a portion with whole‑wheat pastry flour for nuttiness.
- 2 teaspoons baking powder — for lift; check freshness.
- 1/2 teaspoon baking soda — balances acidity and rise.
- 1 teaspoon fine sea salt — sharpens flavor.
- 2 teaspoons ground cinnamon — classic warmth; blend with nutmeg and cloves.
- 1/2 teaspoon ground nutmeg — aromatic depth.
- 1/4 teaspoon ground cloves — assertive; measure lightly.
- 1 1/2 cups granulated sugar — even sweetness without heaviness.
- 1/2 cup light brown sugar — gentle molasses notes and color.
- 1 cup neutral oil — keeps crumb moist; melted butter adds flavor but firms more.
- 1/2 cup sour cream — tenderness and subtle tang; Greek yogurt works.
- 4 large eggs — room temperature for smooth mixing.
- 1 can (15 oz) pumpkin puree — not pumpkin pie filling.
- 2 teaspoons vanilla extract — rounds edges.
Cream cheese swirl: - 12 oz cream cheese — softened.
- 1/3 cup granulated sugar — lightly sweet.
- 1 large egg — binds.
- 1 teaspoon vanilla extract — aroma.
Glaze options: - Cream cheese glaze: 4 oz cream cheese, 1 1/2 cups powdered sugar, 1–2 tablespoons milk, pinch salt.
- Brown sugar glaze: 1/2 cup brown sugar, 2 tablespoons butter, 2 tablespoons milk, 1/2 teaspoon vanilla, pinch salt.
Step-by-Step Instructions
- Prep: Heat oven to 350°F (175°C). Grease and flour a 12‑cup bundt pan thoroughly, getting into every ridge.
- Dry mix: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Wet mix: Whisk sugars, oil, sour cream, eggs, pumpkin, and vanilla until smooth.
- Combine: Fold dry into wet just until no flour streaks remain. Do not overmix.
- Swirl: Beat cream cheese, sugar, egg, and vanilla until silky.
- Layer: Add half the batter to the pan, spoon the cream cheese filling evenly, then top with the remaining batter; do not let the filling touch the edges.
- Bake: 50–60 minutes, until a tester comes out with a few moist crumbs; tent if browning early.
- Cool: 15 minutes in pan, then invert onto rack; cool fully before glazing.
- Glaze: Whisk chosen glaze to a pourable consistency and drizzle over cooled cake.
- Slice: Use a thin, sharp knife for neat cuts through the creamy center.
Tips for Perfect Pumpkin Bundt Cake Every Time
Prep the pan meticulously; a baking spray with flour helps get into crevices, and a light dusting of fine breadcrumbs can add grip. Keep the swirl centered by leaving a margin so the filling doesn’t touch the pan edge, preserving structure and clean rings.
Variations, Swaps & Add-Ins
Try a maple‑rum accent by adding a splash of maple extract to the glaze, or fold toasted pecans into the batter for texture. For a pure pumpkin profile, skip the cream cheese and double down on spice with ginger for gentle heat.
Ingredient Spotlight
Pumpkin puree brings moisture and natural color, while brown sugar adds a caramel tone that partners well with cinnamon and nutmeg. Cream cheese contributes a tangy counterpoint that tastes like a built‑in frosting layer.
Serving Suggestions (Presentation & Plating)
Place on a pedestal and let glaze cascade naturally; catch drips on parchment, then slide away for a clean base. Serve slices slightly warm or at cool room temperature to highlight the contrast between the crumb and the creamy center.
Best Sides to Serve With Pumpkin Bundt Cake
Offer lightly sweetened whipped cream or vanilla bean ice cream for softness and temperature contrast. Fresh coffee or black tea balances sweetness and aromatic spice notes.
Flavor Pairing & Beverage Match
Brown sugar glaze leans into caramel, pairing nicely with bourbon, tawny port, or chai; cream cheese glaze favors bright pour‑overs or sparkling apple cider. For non‑alcoholic options, try spiced herbal blends or cold brew with a hint of vanilla.
Make-Ahead & Storage Guide
Bake up to 24 hours in advance and glaze the day of serving; the cake stays moist for 3–4 days covered at cool room temperature. Refrigerate in a well‑sealed container if your kitchen runs warm, and bring to room temp before serving.
Budget & Pantry Strategy
Pumpkin puree and oil are cost‑effective staples; choose store‑brand cream cheese and bulk spices for savings. A simple powdered sugar glaze works when butter or extra cream cheese isn’t on hand.
Scaling for a Crowd
Use a 15‑cup bundt pan or bake extra batter as cupcakes, adjusting time and keeping the swirl proportionate. For two cakes, mix batches separately to avoid overworking the batter.
Weeknight Workflow Planner
Make the swirl and measure dry ingredients the night before; the batter comes together quickly after dinner. Glaze once fully cooled, even if that means finishing the next morning for evening events.
Kids & Family Friendly Adaptations
Dial spices slightly down for younger palates and slice thinner wedges for snack portions. Mini bundts freeze well and thaw quickly for lunchbox treats.
Troubleshooting & Fixes
If the cake sticks, let it rest another 10 minutes and tap the pan gently to release; persistent sticking suggests under‑greasing. A sunken swirl indicates the filling touched the pan or was too loose; chill the filling briefly and keep a batter buffer.
Cultural or Seasonal Context
Pumpkin desserts are a hallmark of North American fall baking, aligning with harvest celebrations and Thanksgiving menus. Bundt forms deliver drama with minimal piping, fitting modern “effortless but polished” presentation trends.
FAQs
Can canned pumpkin be substituted with homemade puree?
Yes, but strain for consistency and reduce moisture.
Can the glaze be skipped?
Absolutely—dust with powdered sugar right before serving.
Testing Doneness Cleanly
Aim for a tester that returns with a few moist crumbs rather than wet batter, and check in two zones: near the inner tube and toward the outer ridge, where heat differs. Rotate the pan for even baking if your oven has hot spots, and rely on visual cues like slight edge pull and a springy top for consistency.
Pan Material Matters
Dark nonstick pans brown faster and may require a 25°F reduction or a foil tent late in the bake, while light aluminum promotes even coloring. If using a decorative pan with deep ridges, prioritize an ultra‑thin, even coat of grease and flour to protect detail without pooling.
Glaze Consistency Control
For cream cheese glaze, whisk until just pourable so ridges hold delicate streams; add milk by teaspoons to avoid thinning too far. For brown sugar glaze, simmer briefly to dissolve crystals, then cool to a syrup that clings without running off the sides.
Cooling for Definition
A 15‑minute rest in the pan allows structure to set, so the cake releases with clean edges and intact swirl; rushing risks tearing. Cool completely on a rack before glazing to prevent melting and to maintain sheen.
Slice Engineering
Use a long, thin, sharp knife and a gentle sawing motion to pass through the creamy ribbon without dragging; wipe between cuts. Portion slightly narrower wedges for buffet service to keep plates tidy and reduce waste.
Flavor Dial‑Ins
Add orange zest for lift or a teaspoon of maple extract to echo brown sugar notes; both brighten spice. A touch of instant espresso deepens caramel tones without reading as coffee in the final bite.
Texture Preservation
Store under a cake dome or in a well‑sealed box to prevent drying; avoid the refrigerator unless your space runs hot. If chilling, wrap slices to minimize absorption of fridge odors and condensation on glaze.
Make It Party‑Ready
Drizzle glaze in stages, letting the first set slightly before a second pass for dimensional lines; finish with a minimal sprinkle of finely chopped toasted nuts or a dusting of cinnamon. Plate on a contrasting surface for visual pop in photos.
Freezer Strategy
Freeze unglazed cake, well‑wrapped, up to two months; thaw wrapped at room temperature to avoid moisture loss. Glaze just before serving for the best sheen and texture.
PrintPumpkin Bundt Cake with Cream Cheese Swirl
A tender pumpkin spice bundt cake with a creamy cheesecake-style ribbon and a choice of cream cheese or brown sugar glaze. Elegant for holidays, easy enough for weekends.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hr 15 mins
- Yield: 12–14
Ingredients
– 2 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp fine sea salt
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1 1/2 cups granulated sugar
– 1/2 cup light brown sugar
– 1 cup neutral oil
– 1/2 cup sour cream
– 4 large eggs
– 1 can (15 oz) pumpkin puree
– 2 tsp vanilla extract
Cream cheese swirl:
– 12 oz cream cheese, softened
– 1/3 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
Glaze (choose one):
– Cream cheese glaze: 4 oz cream cheese, 1 1/2 cups powdered sugar, 1–2 tbsp milk, pinch salt
– Brown sugar glaze: 1/2 cup brown sugar, 2 tbsp butter, 2 tbsp milk, 1/2 tsp vanilla, pinch salt
Instructions
1. Heat oven to 350°F. Grease and flour a 12-cup bundt pan.
2. Whisk dry ingredients. Whisk wet ingredients. Fold together just to combine.
3. Beat swirl ingredients until smooth.
4. Layer half batter, add swirl centered, top with remaining batter.
5. Bake 50–60 minutes until a tester has moist crumbs. Cool 15 minutes; invert.
6. Glaze when fully cool; slice with a sharp knife.
Notes
Keep swirl away from pan edges for clean structure. Tent with foil if browning early. Store covered 3–4 days.