Pumpkin Cheesecake Bundt Cake
This Pumpkin Cheesecake Bundt Cake has a moist pumpkin cake base with a ribbon of cheesecake filling! It's the perfect fall treat.
Equipment
- Hand or stand mixer
- 12 cup bundt pan
- Measuring cups and spoons
- Nonstick baking spray
- Cooling rack
- silicone spatula
Ingredients
For the pumpkin cake
- 2¼ cups granulated sugar
- 1 cup vegetable or canola oil
- 3 eggs
- 1 can pumpkin puree 15 ounces (100% pure pumpkin, NOT pumpkin pie filling)
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2½ teaspoons pumpkin spice
- ½ teaspoon salt
For the cream cheese filling
- 8 ounces cream cheese 1 brick, softened
- ⅓ cup granulated sugar
- 1 egg
- 2 teaspoons all-purpose flour
- 1 teaspoon vanilla extract
For the icing
- 1½ cups powdered sugar
- 2-3 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
To make the pumpkin Bundt cake
- 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.
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.
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.
- 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.
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.