The flavors of fall are calling! This creamy, dreamy, decadent Cheesecake Filled Pumpkin Bundt Cake recipe is stunning and scrumptious!
The perfect dessert for autumn, this Cheesecake-Filled Pumpkin Bundt Cake is part pumpkin pie and part cheesecake! A mouthwateringly moist pumpkin cake (using canned pumpkin!) is enhanced with warm spices like cinnamon and vanilla, filled with a lemon cream cheese center, and drizzled with a sugary buttermilk glaze – WOW!
This Beautiful Bundt Cake is Beginner Friendly!
Pumpkin Cheesecake Bundt Cake is the ideal choice for beginning bakers (or those of you who feel like your desserts don’t turn out as impressive as you hoped!) Because this bundt cake doesn’t require frosting, there’s no need for complicated decorating skills. And the easy-to-follow recipe, with mostly standard pantry ingredients (plus a couple of fall special items), keeps things simple. But mostly, the unique shape of a bundt cake always gives you a pretty presentation for a dessert that’s sure to impress!
Other Recipes to Serve if You Love Pumpkin Cheesecake!
- Turtle Pumpkin Cheesecake is another pumpkin-cream cheese combo that is out-of-this-world delicious!
- Pumpkin Pie Cheesecake Dip is a fluffy, 5-minute, fall favorite recipe that is oh so dreamy and delicious on an autumn charcuterie board!
Ingredients
Cake Batter Dry Ingredients: All-purpose flour, salt, sugar, baking powder, and baking soda, combined with allspice and cinnamon for warm, fall cake flavors!
Cake Batter Wet Ingredients: A can of solid-pack pumpkin (NOT pie filling!) and buttermilk are added to standard cake ingredients like unsalted butter, eggs, and vanilla to increase the moisture and complete this amazingly moist and delicious cake batter!
Cheesecake Filling: The creamy center of this bundt cake is comprised of softened cream cheese, egg, granulated sugar, vanilla extract, lemon juice, and all-purpose flour.
Icing: A simple glaze of buttermilk and powdered sugar finishes off this autumn bundt cake beautifully!
How to Make a Cheesecake-Filled Pumpkin Bundt Cake
STEP ONE: Grease a bundt pan thoroughly (check for empty spots!) and dust gently with flour, shaking out any extra. Preheat oven to 350 degrees F. Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, allspice, and salt in a medium bowl. Set aside. In a second bowl, mix the pumpkin, buttermilk (shake well first), and vanilla extract. Set aside.
STEP TWO: Using a stand mixer, beat together the softened butter and cups of sugar for about 3-4 minutes, until fluffy. Add the eggs, one at a time, and beat for 1 minute. Reduce the mixer speed to low and add in the flour mixture and pumpkin mixture, a little at a time, alternating between the two until the batter is smooth. Don’t overmix. This is the cake batter.
STEP THREE: Starting with a clean mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add in the egg and beat until gently mixed in. Add the lemon juice, vanilla extract, and all-purpose flour, combine and set aside. This is the cheesecake filling.
STEP FOUR: Pour 3 cups of the pumpkin cake batter into the greased & floured bundt pan. Smooth it down and use a large wooden spoon to press a “ditch” around the center for the cream cheese filling. Carefully spoon in the cheesecake mixture, keeping it in the center of the batter – don’t let it go out to the edges. Add the remaining batter over the top of the cream chees and gently even out the top.
STEP FIVE: Bake the bundt cake for 45 minutes at 350 degrees F, then reduce the heat to 325 degrees F. Carefully cover the pan with foil and bake for another 15-25 minutes until a toothpick inserted into the cake comes out clean (the cheesecake in the center will remain creamy).
STEP SIX: Remove the cake from the oven and allow it to cool in the pan for at least 10 minutes. While the cake is cooling, mix the powdered sugar in a small bowl and whisk in some buttermilk until smooth. Once cool, turn the bundt out onto a cake plate and drizzle with the buttermilk glaze. Slice and enjoy!
Tips for Success
- Don’t overmix the dry ingredients, as this can result in a mealy cake instead of a moist, delicious one!
- Always grease and flour the pan (I like softened butter best) and be careful not to miss any spots!
- Allow the bundt cake to cool for at least 10 minutes before you try to flip it out of the pan.
- If you don’t have a bundt pan, you can easily make this recipe in loaf pans or muffin tins (adjust the baking time down a bit).
- For a variation, sprinkle craisins or chopped nuts, like pecans, walnuts or pistachios, as a garnish to each individual slice of cheesecake-filled pumpkin bundt cake!
How is a Bundt Cake Different from a Regular Cake?
Bundt cakes are taller and naturally sculpted into a beautiful shape by the baking pan, so they always have an attractive appearance! A bundt cake pan is fluted with a hollow-tube center (like a doughnut). They are almost twice as deep as a standard cake pan, which means more of the cake batter touches the pan’s surface (browning easier) so they need a slightly longer baking time and more moisture than most regular cakes. Bundt cakes tend to be denser than regular cakes, making them perfect for coffee cakes and “filled cake” recipes.
How Do You Flip a Bundt Cake?
There’s no big secret to getting a Bundt cake to come out of its pan. You simply need to 1) Generously grease the pan with softened butter and then add a light coating of flour and 2) Allow the bundt cake to completely cool before flipping it out onto a cooling rack or cake plate.
If your bundt is still not sliding out easily, it’s most likely stuck to the middle tube, so use a very long, thin knife to gently nudge it loose in the center, then turn it over and give it a light jiggle!
Other Amazing Autumn Dessert Recipes
- Caramel Pumpkin Cheesecake Chimichangas
- Apple Crisp Cheesecake
- Cream Cheese Stuffed Banana Carrot Cake
- Cranberry Orange Dessert Dip
- Caramel Pumpkin Blondies
- Carrot Cake Muffins with Cream Cheese Filling
*This post originally posted on 08/25/2015.
Equipment
- Stand Mixer or Hand Mixer
Ingredients
Cake Batter
- ¾ cup unsalted butter softened
- 2 ¼ cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground allspice
- ½ teaspoon salt
- 1 ¼ cups canned pumpkin puree (from a 15-ounce can)
- ¾ cup buttermilk shake well
- 2 teaspoon vanilla extract
- 1 ¼ cups granulated sugar
- 3 large eggs
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Icing
- 1 ½ cups powdered sugar
- 3 tablespoons buttermilk well shaken
Instructions
Cake Batter
- Preheat the oven to 350 degrees F. Grease a bundt pan and dust with flour, making sure to shake out the extra flour. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside
- In a separate medium-sized mixing bowl whisk together the pumpkin, buttermilk, and vanilla until evenly combined. Set aside
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, and beat on medium for 1 minute.
- Reduce the speed of the mixer to low. Add 1/3 of the flour flour mixture, then 1/2 of the pumpkin mixture, and repeat. Then add in the last 1/3 of the flour mixture and mix until just combined. Set aside.
Cream Cheese Filling
- In a medium mixing bowl, beat the cream cheese and sugar until light and smooth. Add the egg and beat until incorporated.
- Beat in the lemon juice, vanilla, and flour until combined and smooth. Set aside.
Assembly
- Pour 3 cups of pumpkin cake batter into the prepared bundt pan and smooth into an even layer.
- Using the back of a large spoon, press into the cake batter to create a ditch for the cream cheese filling to fill. Carefully add the cream cheese mixture into the ditch, making sure that it stays in the center and doesn't touch the edges of the pan.
- Carefully spoon the remaining cake batter over top of the cream cheese mixture and spread evenly over the top.
Bake
- Bake for 45 minutes at 350 degrees F.
- Reduce the heat to 325 degrees F and carefully cover the pan with foil. Bake for another 15-25 minutes or until a toothpick inserted into the center comes out clean. (There shouldn't be cake crumbs, but some cheesecake stuck on is okay.)
- Remove the cake from the oven and allow to cool for at least 10 minutes. Then invert onto a wire rack, remove the pan, and allow the cake to completely cool.
Icing
- In a small bowl whisk the powdered sugar and buttermilk together until smooth. (I start with 2 tablespoons of buttermilk and add more as needed to thin the glaze.)
- Drizzle the glaze over the cooled cake before slicing and serving.
Nutrition
cj says
making this this recipe does anyone know what size of bundt pan you use for this delicious cake. please email me if you do
B says
Great cake! It was moist, flavorful and we all love the contrasting textures of cake and cheesecake. I reduced the sugar in the cake batter to one cup and added ginger to the spice profile. This will be our Thanksgiving, pumpkin, dessert.
Your RV travels sound exciting and safe. I have been exploring the idea of RV vacations and you make them sound enticing.
Selina says
Muchisimas gracias por su receta de panqué de calabaza y queso. Hoce la receta y me quedó igualito que la foto y está delicioso. Gracias y los seguiré para mas recetas.
Les mando un saludo desde México.
Graaaacias.!!!
sarah says
This was awesome! Perfect way to celebrate the first day of Fall! It was done within 50 minutes of baking at 350 degrees , so I guess I didn’t need to bake it for the additional 15 minutes at 325 degrees. Very moist and fluffy with a sweet little swirly inside. Didn’t stick to the pan at all! I only used half of the glaze on top. EXCELLENT!
Jennifer says
If making this the day before Thanksgiving, how should it be stored overnight?
Susan Spivey says
This looks awesome – I wish there was a Gluten Free option!