Pumpkin Cream Cheese Swirl Bundt Cake Recipe

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!

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

Pumpkin Cream Cheese Swirl Bundt Cake Recipe

Homemade pumpkin bundt cake is easier to make than you might think! 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. This delicious recipe is bursting with flavor and is the perfect dessert to serve on a cool fall day. It holds up well, and is terrific the next day, too!

Tips and variations for making this Pumpkin Cream Cheese Swirl Bundt Cake Recipe:

● 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.

● I have only used a stand electric mixer, not a hand mixer. YMMV as to whether or not that will work as well for this recipe.

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

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

● Allow your cake to cool on a cooling rack before servings, especially if you plan on frosting the cake. Always frost a cool cake, not a warm cake as warmth may cause your frosting to melt.

● 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.

Pumpkin recipes that smell like warm fall spices are simply the best! You may also enjoy these other pumpkin desserts:

● Easy Crustless Pumpkin Pie Recipe
● Pumpkin Cheesecake Thumbprint Cookies Recipe
● Pumpkin Icebox Cake Recipe

Another favorite bundt cake of mine is this classic 7-up Bundt cake recipe and this original Baileys Irish Cream Hot Chocolate Bundt Cake Recipe

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 Cake 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 the mixture is smooth and creamy. Set aside.

4. In a medium-sized 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 halfway 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 for 55-60 minutes or until the pumpkin cake springs back when touched.

10. Allow the bundt cake 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 the prepared pan 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 the mixture is smooth and creamy. Set cream cheese mixture aside.
4. In a medium-sized 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 dry ingredients aside.
5. Using an electric stand mixer, to a large mixing bowl add pumpkin puree, large eggs, white sugar, brown sugar, heavy whipping cream, and vegetable oil. Mix on low speed until mixed completely.
6. Slowly add the flour mixture (dry ingredients) to the wet ingredients (pumpkin mixture) in the mixing bowl and beat on medium speed until well incorporated (about one minute).
7. By hand, fold in 1 cup of chopped walnuts to the pumpkin batter.
8. Fill the prepared Bundt pan halfway with the cake 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 for 55-60 minutes or until the pumpkin cake springs back when touched.
10. Allow the cake to cool completely on a wire rack 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:

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