Pumpkin Cream Cheese Bundt Cake Recipe

Cream cheese-filled pumpkin bundt cake with a simple vanilla glaze. This Pumpkin Cream Cheese Bundt Cake is perfect for fall!

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INGREDIENTS

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INSTRUCTIONS

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Preheat the oven to 350°F (177°C). Butter and flour or nonstick cooking spray a 10-inch bundt pan. Set aside.

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Cream cream cheese, granulated sugar, and vanilla extract in an electric mixer bowl for 1–2 minutes until smooth. Stir in the egg on low speed, scraping bowl sides, until just combined. Set aside.

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In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, soda, and salt. Set aside.

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In a large bowl, mix oil, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Just combine dry and wet ingredients.

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Put half the batter in the bundt pan, carefully pour the cream cheese filling on top, and then pour the other half and smooth it out.

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Bake at 350°F for 60–70 minutes or until a toothpick inserted into the cake comes out clean. After 25–30 minutes on a wire rack, invert the cake, remove it from the pan, and let it cool completely.

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Mix milk, vanilla, and powdered sugar in a small bowl. Add milk to thick glaze. Sprinkle powdered sugar on thin glaze. Pour over a cool pumpkin bundt cake and harden 10–15 minutes.

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Pumpkin Cream Cheese Bundt Cake Recipe

Cream cheese-filled pumpkin bundt cake with a simple vanilla glaze. This Pumpkin Cream Cheese Bundt Cake is perfect for fall!

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350°F (177°C). Butter and flour or nonstick cooking spray a 10-inch bundt pan. Set aside.

Cream cream cheese, granulated sugar, and vanilla extract in an electric mixer bowl for 1–2 minutes until smooth. Stir in the egg on low speed, scraping bowl sides, until just combined. Set aside.

In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, soda, and salt. Set aside.

In a large bowl, mix oil, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Just combine dry and wet ingredients.

Put half the batter in the bundt pan, carefully pour the cream cheese filling on top, and then pour the other half and smooth it out.

Bake at 350°F for 60–70 minutes or until a toothpick inserted into the cake comes out clean. After 25–30 minutes on a wire rack, invert the cake, remove it from the pan, and let it cool completely.

Mix milk, vanilla, and powdered sugar in a small bowl. Add milk to thick glaze. Sprinkle powdered sugar on thin glaze. Pour over a cool pumpkin bundt cake and harden 10–15 minutes.

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