This easy to make pumpkin Bundt cake recipe is a wonderful dessert to serve during the fall and holiday season. The moist pumpkin cake and cream cheese filling combine perfectly for a great taste sensation. So, pour a cup of coffee and cut yourself a big slice of this Pumpkin Cream Cheese Swirl Bundt Cake to enjoy for dessert tonight!

Pumpkin Cream Cheese Swirl Bundt Cake Recipe

It’s that time of the year again; pumpkin time! This bundt cake is fabulous. You can eat it for dessert, for breakfast (shhh), for a snack, as lunch box treat, it’s all good.

If you follow the recipe step-by-step instructions, the results should be a delicious, moist, pumpkin sweet for your friends and family to enjoy.

Pumpkin Cream Cheese Swirl Bundt Cake Recipe Notes:

• You can make this in a loaf pan if you like. Watch the times for doneness as they may differ from that of a bundt cake.

• Learn how to make your own vanilla! It is cheaper than store bought.

• The drizzle at the end is optional. Another choice, especially if you decided to make this in a loaf pan, is to make and use this fabulous cream cheese frosting recipe! Or, you can eat this pumpkin cream cheese swirl bundt cake plain.

• For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).

Pumpkin Cream Cheese Swirl Bundt Cake Recipe Ingredients:

Pumpkin Cream Cheese Swirl Bundt Cake Recipe Filling Ingredients:

8 ounces Cream Cheese, at room temperature
½ cup White Granulated Sugar
1 tsp Pumpkin Pie Spice
1 tsp Vanilla Extract

Pumpkin Cream Cheese Swirl Bundt Cake Recipe Cake Ingredients:

2½ cups All-purpose Flour
2 tsp Pumpkin Pie Spice
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
1 cup Canned Pumpkin Puree
2 large Eggs
1½ cups White Granulated Sugar
¼ cup Brown Sugar
½ cup Heavy Whipping Cream
½ cup Vegetable Oil
1½ cups chopped walnuts, divided

Pumpkin Cream Cheese Swirl Bundt Cake Mise en Place:

• Bundt Pan
• Measuring Spoons
• Spatula
• Stand Mixer
• Bowl(s)
• Measuring Cup
• Knife

Pumpkin Cream Cheese Swirl Bundt Cake Recipe Directions:

1. Preheat oven to 325°F.
2. Grease and flour a Bundt pan. Set aside.
3. In a large bowl, add 8 ounces of cream cheese, ½ cup of white sugar, one teaspoon of pumpkin pie spice and one teaspoon of vanilla extract. Beat until mixture is smooth and creamy. Set side.
4. In a medium size bowl, add 2½ cups all-purpose flour, two teaspoons of pumpkin pie spice, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Whisk until well incorporated. Set aside.
5. Using a stand mixer, to a mixing bowl add 1 cup of canned pumpkin puree, two large eggs, 1½ cups of white sugar, ¼ cup of brown sugar, ½ cup of heavy whipping cream, and ½ cup of vegetable oil. Mix on low speed until mixed completely.
6. Slowly add the dry ingredients to the pumpkin mixture in the mixing bowl and beat on medium until well incorporated (about one minute.)

7. By hand, fold in 1 cup of walnuts to the pumpkin batter.

8. Fill the Bundt pan half way with the pumpkin batter. Spoon the cream cheese mixture on top of the pumpkin batter. Top the cream cheese mixture with the remaining pumpkin batter. Using a knife, swirl the mixture.

9. Bake 55-60 minutes or until the pumpkin cake springs back when touched.

10. Allow to cool completely before serving.

11. Optional: drizzle cooled cake with a glaze made with 2 cups confectioners sugar, 1 teaspoon vanilla and 3-4 tablespoons milk or cream, and then sprinkle with remaining chopped walnuts.

Yield: 16 servings

Pumpkin Cream Cheese Swirl Bundt Cake Recipe

Print

This easy to make pumpkin Bundt cake recipe is a wonderful dessert to serve during the fall and holiday season. The moist pumpkin cake and cream cheese filling combine perfectly for a great taste sensation.

Prep Time 20 minutes

Cook Time 55 minutes

Additional Time 20 minutes

Total Time 1 hour 35 minutes

Ingredients

• 8 ounces Cream Cheese, at room temperature
• ½ cup White Granulated Sugar
• 1 tsp Pumpkin Pie Spice
• 1 tsp Vanilla Extract
• 2½ cups All-purpose Flour
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ teaspoon Salt
• 1 cup Canned Pumpkin Puree
• 2 large Eggs
• 1½ cups White Granulated Sugar
• ¼ cup Brown Sugar
• ½ cup Heavy Whipping Cream
• ½ cup Vegetable Oil
• 1½ cups chopped Walnuts, divided

Instructions

1. Preheat oven to 325°F.
2. Grease and flour a Bundt pan. Set aside.
3. In a large bowl, add 8 ounces of cream cheese, ½ cup of white sugar, one teaspoon of pumpkin pie spice and one teaspoon of vanilla extract. Beat until mixture is smooth and creamy. Set side.
4. In a medium size bowl, add 2½ cups all-purpose flour, two teaspoons of pumpkin pie spice, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Whisk until well incorporated. Set aside.
5. Using a stand mixer, to a mixing bowl add 1 cup of canned pumpkin puree, two large eggs, 1½ cups of white sugar, ¼ cup of brown sugar, ½ cup of heavy whipping cream, and ½ cup of vegetable oil. Mix on low speed until mixed completely.
6. Slowly add the dry ingredients to the pumpkin mixture in the mixing bowl and beat on medium until well incorporated (about one minute.)
7. By hand, fold in 1 cup of walnuts to the pumpkin batter.
8. Fill the Bundt pan half way with the pumpkin batter. Spoon the cream cheese mixture on top of the pumpkin batter. Top the cream cheese mixture with the remaining pumpkin batter. Using a knife, swirl the mixture.
9. Bake 55-60 minutes or until the pumpkin cake springs back when touched.
10. Allow to cool completely before serving.
11. Optional: drizzle cooled cake with a glaze made with 2 cups confectioners sugar, 1 teaspoon vanilla and 3-4 tablespoons milk or cream, and then sprinkle with remaining chopped walnuts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware 58677 Elegant Party Bundt Pan, 22.3 x 9.3 cm, Gold
• 
  Nordic Ware 87537 Blossom Bundt Cake Pan, One Size, Metallic
• 
  Nordic Ware Platinum Collection Heritage Bundt Pan

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 330Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 46mgSodium: 233mgCarbohydrates: 45gFiber: 1gSugar: 29gProtein: 4g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

If you like pumpkin dessert recipes, you are going to love these amazing pumpkin desserts:

• Easy Crustless Pumpkin Pie Recipe – If you are looking for a fabulous pumpkin pie recipe without a crust, you will enjoy this amazing variation of a traditional pumpkin pie recipe. Crustless pies are all the rage – same great pie taste, fewer calories and carbs by foregoing the crust. Crustless pies are easy enough to make using a springform pan, just read the step by step crustless pumpkin pie recipe I am sharing to make your own terrific crustless pumpkin pie!

• Pumpkin Cheesecake Thumbprint Cookies Recipe – If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly decadent cookie!

• Pumpkin Icebox Cake Recipe – This Pumpkin Icebox Cake recipe tastes like pumpkin pie. The Pumpkin Icebox Cake gets better the longer it sets in your refrigerator, so it is a great recipe to make a day or two in advance of a big function.

• For more Recipes on Ann’s Entitled Life, click here.

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