Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cream Cheese Bundt Cake with Salted Caramel Drizzle Recipe

★★★★★

4.8 from 60 reviews
  • Author: Mariam
  • Total Time: 2 hours 20 minutes
  • Yield: 12 to 16 servings 1x

Description

This Pumpkin Cream Cheese Bundt Cake is a moist and spiced autumn favorite, featuring a luscious cream cheese swirl inside a tender pumpkin-flavored cake. Perfectly balanced with warm spices and topped optionally with salted caramel sauce and flaky sea salt, it’s an ideal dessert for fall gatherings and celebrations.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) packed light or dark brown sugar (preferably dark)
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 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

Toppings (Optional)

  • Salted caramel sauce
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Generously grease a 10-inch Bundt pan to ensure the cake doesn’t stick, even if your pan is nonstick labeled.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined. Set aside.
  3. Combine Wet Ingredients: In another large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is uniform and smooth.
  4. Make Cake Batter: Pour the wet mixture into the dry ingredients and whisk together until completely combined. The batter will be thick. Set aside.
  5. Prepare Cream Cheese Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed for about 1 minute until smooth and lump-free. Scrape down the bowl sides, then add the egg, granulated sugar, and vanilla extract. Beat on medium-high for another minute until creamy and well combined.
  6. Layer Batter and Filling: Spread half of the pumpkin batter evenly into the prepared Bundt pan. Next, carefully spread all of the cream cheese filling on top, then cover with the remaining pumpkin batter. Use a knife gently to swirl the layers together for a marbled effect.
  7. Bake: Place the Bundt pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few lightly moist crumbs. Because of the cake’s density, baking time may vary slightly; monitor closely towards the end.
  8. Cool in Pan: Remove the cake from the oven and allow it to cool in the Bundt pan on a wire rack for 2 hours. This helps the cake to set and makes it easier to remove.
  9. Invert and Cool Completely: After initial cooling, invert the cake onto a cooling rack or serving plate to cool completely. This can prevent sogginess in the base while adding a nice presentation.
  10. Serve and Store: When completely cooled, optionally drizzle with salted caramel sauce and sprinkle flaky sea salt just before serving for an extra touch of indulgence. Store any leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to ensure correct texture and flavor.
  • Vegetable oil keeps the cake moist and tender; avoid substituting with butter for this recipe.
  • Room temperature eggs and cream cheese help create a smooth batter and filling without lumps.
  • Greasing the Bundt pan thoroughly is essential to prevent the heavy cake from sticking.
  • Optional toppings like salted caramel sauce and flaky sea salt add a rich and contrasting flavor to the cake.
  • Because this is a substantial cake, allow it to cool completely before slicing to maintain structure and ease of serving.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin bundt cake, cream cheese swirl cake, fall dessert, autumn cake, pumpkin cake recipe, cream cheese filling, holiday dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/pumpkin-cream-cheese-bundt-cake-with-salted-caramel-drizzle-recipe/