Perfect Cream Cheese Swirled Pumpkin Bundt Cake Recipe
This cream cheese swirled pumpkin bundt cake is moist, tender, and packed with warm fall spices. The cream cheese swirl adds a tangy richness that makes every bite perfect.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
- Canned pumpkin puree (15 oz)
- All-purpose flour (2 ½ cups, about 315 grams)
- Granulated sugar (1 ½ cups, 300 grams)
- Brown sugar (½ cup packed, 100 grams)
- Vegetable oil (1 cup, 240 ml)
- Large eggs (4, room temperature)
- Vanilla extract (2 teaspoons)
- Pumpkin pie spice (2 teaspoons)
- Ground cinnamon (1 teaspoon)
- Baking soda (1 teaspoon)
- Baking powder (½ teaspoon)
- Salt (½ teaspoon)
- Cream cheese (8 oz, full-fat block style)
- Granulated sugar (¼ cup, 50 grams)
- Large egg yolk (1)
- Vanilla extract (1 teaspoon)
- All-purpose flour (2 tablespoons, about 15 grams)
- Powdered sugar (1 cup, 120 grams)
- Milk or heavy cream (2-3 tablespoons)
- Vanilla extract (½ teaspoon)
Instructions
- Preheat oven to 350°F (175°C). Position rack in center. Spray bundt pan generously with non-stick baking spray.
- Prepare cream cheese swirl: In a medium bowl, beat softened cream cheese with electric mixer on medium speed until smooth, about 2 minutes. Add ¼ cup sugar, egg yolk, and 1 teaspoon vanilla; beat until combined. Sprinkle in 2 tablespoons flour; mix on low just until incorporated. Set aside at room temperature.
- Whisk dry ingredients: In a large bowl, whisk together 2 ½ cups flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt for about 30 seconds.
- Mix wet ingredients: In a separate large bowl, combine pumpkin puree, 1 ½ cups granulated sugar, brown sugar, oil, eggs, and 2 teaspoons vanilla. Whisk vigorously until smooth and glossy, about 1 minute.
- Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
- Layer batter and cream cheese: Pour half of pumpkin batter into prepared pan and spread evenly. Drop spoonfuls of cream cheese mixture over batter, spacing about 2 inches apart (8-10 dollops). Pour remaining pumpkin batter over cream cheese and spread gently.
- Swirl layers: Insert a butter knife or skewer into batter to bottom of pan. Drag through batter in a figure-eight pattern, moving across pan. Make 6-8 passes total.
- Bake: Bake for 50-60 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. Top should be golden and spring back when pressed.
- Cool and release: Let cake cool in pan on wire rack for exactly 15 minutes. Place a cooling rack upside down over pan, hold firmly, and flip. Tap bottom of pan gently, then lift off.
- Glaze and serve: Let cake cool completely. Whisk together powdered sugar, milk, and ½ teaspoon vanilla until smooth. Drizzle over cooled cake. Let glaze set for 15 minutes before slicing.
Notes
Let cream cheese, eggs, and pumpkin puree sit at room temperature for at least 30 minutes before starting. Don’t skip the flour in the cream cheese mixture—it prevents sinking. Swirl with confidence but don’t overswirl (6-8 passes max). For best flavor, let cake rest overnight at room temperature wrapped in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32
- Sodium: 310
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 51
- Fiber: 2
- Protein: 6
Keywords: pumpkin bundt cake, cream cheese swirl, fall dessert, pumpkin cake, bundt cake, cream cheese pumpkin cake