Pumpkin 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.