This Pumpkin Cheesecake Bundt Cake has a moist pumpkin cake base with a ribbon of cheesecake filling! It’s the perfect fall treat.
Quick Tips
- Be sure to use softened cream cheese when making your cheesecake filling to avoid lumps in the batter
- Thoroughly grease your Bundt pan with baking spray
- Try to keep the majority of the cheesecake filling throughout the center of the pan (not touching the pan edges – though it’s OK if it happens a little)
- Allow the Bundt cake to cool for 10-15 minutes before removing it from the pan
Equipment
- Hand or stand mixer
- Mixing bowls (2-3)
- Measuring cups and spoons
- 12-cup Bundt pan
- Nonstick baking spray
- Silicone spatula
- Cooling rack
Ingredient Notes
- All-purpose flour
- Canola oil: vegetable oil works as well
- Granulated sugar
- Pumpkin puree: one 15 ounce can is used, 100% pure pumpkin (NOT canned pumpkin pie filling)
- Eggs: used for both the cake and the cheesecake filling
- Cream cheese: for the cheesecake filling
- Powdered sugar: for the icing
- Heavy cream: milk also is OK, used for the icing
- Baking soda
- Vanilla extract
- Pumpkin pie spice: you can make your own as well!
- Salt
Love this Pumpkin Cheesecake Bundt? Try these other pumpkin spice desserts!
- Cinnamon Swirl Pumpkin Scones
- Cinnamon Sugar Pumpkin Muffins
- Pumpkin Pie Cheesecake Bars
- Caramel-Filled White Chocolate Pumpkin Cookies
How to make Pumpkin Cheesecake Bundt Cake
This beautiful Pumpkin Cheesecake Bundt Cake is easier to make than you’d think! Assemble it in 3 simple steps.
- Make the pumpkin cake and cheesecake batter
- Assemble the Pumpkin Cheesecake Bundt Cake
- Bake and frost the cake
How to make the pumpkin cake and cheesecake batter
Preheat the oven to 350 degrees and thoroughly spray your Bundt pan with nonstick baking spray (I prefer Baker’s Joy flour-based spray). Cooking spray will work in a pinch as well.
To make the pumpkin cake batter, in a large mixing bowl using a hand or a stand mixer, combine wet ingredients with granulated sugar (sugar, oil, eggs, pumpkin puree).
In a separate bowl, whisk together dry ingredients (flour, pumpkin pie spice, salt, baking soda).
Add the dry ingredients to the wet ingredients in 3-4 portions, mixing well after each addition. Scrape down the bowl once complete. Set the batter aside while you make the cheesecake filling.
To make the cheesecake filling, in a medium mixing bowl, use a hand or stand mixer to combine the softened cream cheese and granulated sugar. Mix for 30-60 seconds or until well incorporated. Scrape down the bowl once complete.
Add the remaining ingredients (flour, vanilla, egg), then mix well until combined. Scrape down the bowl once complete.
How to assemble the Pumpkin Cheesecake Bundt Cake
Add about ⅓ of the pumpkin cake batter to the bottom of the greased Bundt pan.
Pour ½ of the cheesecake batter over the pumpkin batter (try to avoid having the cheesecake batter touch the edges of the pan – but it’s okay if it does).
Pour another ⅓ of the pumpkin cake batter over the cheesecake batter. Gently spread the pumpkin batter to cover all of the cheesecake batter (do so carefully as to not mix the two together too much).
Pour the remaining cheesecake batter over the pumpkin batter. Finally, spread the remaining pumpkin batter over the top of the cheesecake batter, spreading it gently to cover all of the cheesecake batter. Tap the pan gently on the counter a few times to release any air bubbles.
How to bake and frost the cake
Bake the cake for 50-60 minutes or until a toothpick comes out clean.
Once you remove the cake from the oven, allow it to cool right side up for 15 minutes. After 15 minutes, turn the Bundt pan upside down on to a cooling rack to remove the cake from the pan. **it’s important that you remove the cake from the pan while it’s still warm, but not immediately upon removing it from the oven**
Allow the cake to cool completely to room temperature before adding the icing.
To make the icing, add the powdered sugar, 2 tablespoons of cream or milk and vanilla extract to a small bowl and mix with a spoon until combined.
Add an additional tablespoon of cream or milk until the icing has reached a drizzle-able consistency.
Spoon the icing over the top of the Bundt cake and chill the cake for 2-3 hours (or overnight) for best consistency. This cake is best enjoyed chilled.
Try these other Bundt cake recipes!
Pumpkin Cheesecake Bundt Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Thoroughly spray your Bundt pan with nonstick baking spray (I prefer Baker's Joy flour-based spray). Cooking spray will work in a pinch as well.
- In a large mixing bowl using a hand or a stand mixer, combine wet ingredients with granulated sugar (sugar, oil, eggs, pumpkin puree).
- In a separate bowl, whisk together dry ingredients (flour, pumpkin pie spice, salt, baking soda).
- Add the dry ingredients to the wet ingredients in 3-4 portions, mixing well after each addition. Scrape down the bowl once complete. Set the batter aside while you make the cheesecake filling.
- In a medium mixing bowl, use a hand or stand mixer to combine the softened cream cheese and granulated sugar. Mix for 30-60 seconds or until well incorporated. Scrape down the bowl once complete.
- Add the remaining ingredients (flour, vanilla, egg), then mix well until combined. Scrape down the bowl once complete.
- Add about ⅓ of the pumpkin cake batter to the bottom of the greased Bundt pan.
- Pour ½ of the cheesecake batter over the pumpkin batter (try to avoid having the cheesecake batter touch the edges of the pan – but it's okay if it does).
- Pour another ⅓ of the pumpkin cake batter over the cheesecake batter. Gently spread the pumpkin batter to cover all of the cheesecake batter (do so carefully as to not mix the two together too much).
- Pour the remaining cheesecake batter over the pumpkin batter.
- Finally, spread the remaining pumpkin batter over the top of the cheesecake batter, spreading it gently to cover all of the cheesecake batter. Tap the pan gently on the counter a few times to release any air bubbles.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Once you remove the cake from the oven, allow it to cool right side up for 15 minutes. After 15 minutes, turn the Bundt pan upside down on to a cooling rack to remove the cake from the pan. **it's important that you remove the cake from the pan while it's still warm, but not immediately upon removing it from the oven**
- Allow the cake to cool completely to room temperature.
- Add the powdered sugar, 2 tablespoons of cream or milk and vanilla extract to a small bowl and mix with a spoon until combined.
- Add an additional tablespoon of cream or milk until the icing has reached a drizzle-able consistency.
- Spoon the icing over the top of the Bundt cake and chill the cake for 2-3 hours (or overnight) for best consistency. This cake is best enjoyed chilled.
Bryn says
This is EXCELLENT! The tips and suggestions were really helpful. This was the most successful Bundt cake I’ve made, and it was a huge hit for all ages in my family.
Jackie says
so glad you liked it 🙂