Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*

1 cup (200g) packed light or dark brown sugar (dark preferred)

3/4 cup (150g) granulated sugar

1 cup (240ml) vegetable oil

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

12 ounces (339g) full-fat brick cream cheese, softened to room temperature*

1 large egg, at room temperature

1/3 cup (67g) granulated sugar

1/2 teaspoon pure vanilla extract

Salted caramel sauce (optional)

Flaky sea salt, for sprinkling (optional)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Even if your pan is labeled nonstick, be sure to grease it thoroughly to prevent sticking due to the cake’s heaviness.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set this dry mixture aside.

Step 3: In another large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until fully combined.

Step 4: Pour the wet ingredients into the dry ingredients and whisk until the batter is thick and smooth. Set aside.

Step 5: For the cream cheese filling, beat the softened cream cheese on high speed with a mixer until smooth and lump-free, about 1 minute. Scrape down the sides of the bowl.

Step 6: Add the remaining egg, granulated sugar, and vanilla extract to the cream cheese and beat on medium-high speed until creamy and well combined, about 1 minute.

Step 7: Spread half of the pumpkin batter into the prepared Bundt pan, then spread all of the cream cheese filling evenly on top. Finish by spreading the remaining pumpkin batter over the cream cheese layer.

Step 8: Use a knife to gently swirl the pumpkin and cream cheese layers together for a marbled effect.

Step 9: Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs. Because this cake is dense and heavy, it may take a little longer in some ovens.

Step 10: Remove the cake from the oven and allow it to cool in the pan for 2 hours on a wire rack. Then invert it onto a cooling rack or serving plate.

Step 11: Let the cake cool completely before drizzling with salted caramel sauce and sprinkling flaky sea salt, if desired, then serve.

Tips & Variations

Use full-fat brick cream cheese for the best texture and flavor in the filling.

Room temperature eggs and cream cheese help create a smooth batter and filling.

For extra spice, adjust the cinnamon and nutmeg to taste or add a pinch of cayenne for warmth.

Try drizzling warm maple glaze instead of caramel for a different twist.

Gently swirl the layers to avoid mixing them too much, preserving the distinct pumpkin and cream cheese layers.

Storage

Store leftover cake tightly covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving refrigerated cake, bring it to room temperature or warm slices slightly for a soft, moist texture. Leftovers can also be frozen for up to 3 months; thaw overnight in the refrigerator.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sweeteners which can alter the flavor and texture of the cake. Use plain pumpkin puree for best results.

How do I prevent the cake from sticking to the Bundt pan?

Generously grease your Bundt pan even if it is nonstick. Using a baking spray with flour or brushing with butter and flour helps ensure the cake releases easily after baking.