Cream Cheese Filled Pumpkin Bundt Cake!!! I've found my new pumpkin obsession!
3.74 from 45 votes

Cream Cheese Filled Pumpkin Bundt Cake

CREAM CHEESE FILLED PUMPKIN BUNDT CAKE combines the two best desserts, pumpkin cake and cheesecake!!! Fill you house with the smell of fall and bake this cake!!!
Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Aubrey Cota


Cake Batter

  • 1 1/2 sticks 3/4 cup unsalted butter, softened
  • 2 1/4 cups all-purpose flour plus more for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/4 cups canned solid-pack pumpkin from a 15-ounce can; not pie filling
  • 3/4 cup well-shaken buttermilk
  • 2 teaspoon vanilla
  • 1 1/4 cups granulated sugar
  • 3 large eggs

Cream Cheese Filling

  • 8 oz. cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons all purpose flour


  • 2 tablespoons plus 2 teaspoons well-shaken buttermilk
  • 1 1/2 cups confectioners sugar


Cake Batter

  • Preheat oven to 350 degrees F
  • grease bundt pan and dust with flour, making sure to shake out the extra flour
  • in a medium mixing bowl whisk together flour, baking powder, baking soda, cinnamon, allspice and salt, set aside
  • in a separate medium sized mixing bowl whisk together pumpkin, buttermilk and vanilla and set aside
  • in the bowl of a stand mixer cream together the butter and sugar until light and fluffy, about 3-4 minutes
  • add in the eggs, one at a time and beat on medium for 1 minute
  • reduce speed of mixer to low and add in the flour mixture and pumpkin mixture alternately in batches (be sure to begin and end with flour mixture)
  • mix until batter is smooth, but don't over mix

Cream Cheese Filling

  • beat the cream cheese and sugar until light and smooth
  • add in the egg and beat until incorporated
  • beat in the remaining ingredients and set aside


  • pour 3 cups of cake batter in the prepared bundt pan and smooth
  • using the back of a large spoon create a slight ditch for the cream cheese filling to be added
  • carefully add in the cream cheese mixture, making sure that it stays in the center and doesn't touch the edges
  • carefully spoon the remaining cake batter over top of the cream cheese mixture and spread to even out the top


  • place in the oven and bake for 45 minutes
  • reduce the heat to 325 degrees F and cover the pan with foil
  • bake for another 15-25 minutes or until a tooth pick inserted into the center comes out clean
  • allow to cool for 5 to 10 minute then invert onto a cooling rack and remove from pan
  • allow cake to completely cool before icing


  • in a small bowl whisk the confectioners sugar
  • continue to whisk in the buttermilk until smooth
  • drizzle over cooled cake
  • enjoy!