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Pumpkin Cream Cheese Bundt Cake Recipe

A spiced pumpkin bundt cake with a ribbon of cheesecake baked through the center and a maple glaze poured over the top.
Prep Time25 minutes
Cook Time1 hour
Total Time3 hours 35 minutes
Servings: 10 to 12 slices
Calories: 381kcal
Author: Lucy Brewer

Ingredients

Cake

  • 2 ¼ cups all-purpose flour plus 1 to 2 tablespoons for the pan
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 1 ¼ cups pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • ¾ cup buttermilk, room temperature

Cheesecake Filling

  • 8 ounces full-fat cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch

Maple Glaze

  • 1 cup powdered sugar
  • 3 tablespoons maple syrup
  • 1 to 2 tablespoons buttermilk

Instructions

  • Preheat the oven to 350 degrees F. Spray a 10-inch, 12-cup bundt pan with cooking spray, sprinkle 1 to 2 tablespoons of flour over the spray, and turn the pan so the flour coats every groove. Tap out the excess and set the pan aside.
  • In a medium bowl, whisk 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt until combined. Set the bowl aside.
    A white bowl containing flour, cinnamon, baking soda, and baking powder sits on a white marble surface.
  • In a large bowl, beat 8 ounces full-fat cream cheese, softened, 1/2 cup granulated sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract, and 3 tablespoons cornstarch on high speed until smooth and slightly fluffy. Set the cheesecake filling aside.
    A white bowl containing cream cheese, an egg, powdered sugar, vanilla extract, and sour cream on a marble surface.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat 3/4 cup unsalted butter, softened and 1 1/4 cups granulated sugar on high speed until smooth, about 2 minutes.
    A metal mixing bowl containing cubed butter and granulated sugar on a white marble surface.
  • Add 1 1/4 cups pumpkin puree, 1 teaspoon vanilla extract, and 3 large eggs, room temperature. Beat on high speed until mixed through, about 1 minute.
    Mixing bowl containing pumpkin puree, eggs, and mashed potatoes on a white marble surface.
  • Add one-third of the flour mixture and beat on low speed until no streaks of flour remain, about 1 minute.
    A metal mixing bowl containing orange batter with a mound of flour on top, placed on a white marble surface.
  • Add half of the 3/4 cup buttermilk, room temperature and beat on low until combined. Continue adding the flour mixture and the buttermilk alternately, beating on low speed, until everything is mixed through.
    A metal mixing bowl containing a mixture of brown batter and white liquid, sitting on a white marble surface.
  • Spoon about half the pumpkin batter into the prepared pan and smooth it into an even layer. Use the back of a spoon to dig a shallow trench down the middle of the ring.
    A bundt pan filled with unbaked orange cake batter sits on a white marble surface.
  • Spoon the reserved cheesecake filling into the trench, keeping it away from the sides of the pan.
    A bundt pan filled with alternating layers of orange batter and white batter, ready to be baked, sits on a white marble surface.
  • Top with the remaining pumpkin batter and smooth it out evenly.
    A bundt pan filled with smooth yellow cake batter, ready to be baked, sits on a white marble surface.
  • Bake for 60 minutes. Check at the 45-minute mark and tent the top loosely with aluminum foil if it is browning too fast. The cake is done when the top is browned and looks dry and a wooden skewer comes out with only crumbs attached.
    A round, golden-brown Bundt cake with cracks on top, shown from above in a dark Bundt pan on a white marble surface.
  • Cool the cake in the pan for 1 full hour. Turn it out onto a serving plate and let it cool completely, another hour.
    A golden-brown bundt cake is shown from above on a white marble surface.
  • In a small bowl, whisk 1 cup powdered sugar and 3 tablespoons maple syrup together with a fork. Add 1 to 2 tablespoons buttermilk, starting with 1 tablespoon, until the glaze is thick but pourable.
    A glass bowl contains powdered sugar with vanilla extract and a small amount of milk on top, sitting on a white marble surface.
  • Spoon the glaze over the cooled cake and let it run down the sides. Let the glaze stand about 10 minutes to set, then slice and serve.
    A round bundt cake with white icing drizzled on top, photographed from above on a white marble surface.
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