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Pumpkin-Cream Cheese Bundt® Cake

Rated as 4.57 out of 5 Stars
93

"This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits."
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Ingredients

1 h 45 m servings 477
Original recipe yields 12 servings (1 tube cake)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt(R)).
  2. Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
  3. Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
  4. Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
  5. Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
  6. Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
  7. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

Nutrition Facts


Per Serving: 477 calories; 22.6 62 8.2 128 568 Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I am the submitter of this recipe, and the correct amount of cream cheese for the filling is 12 oz. I do not know why Allrecipes changed my recipe to state "1 12-oz package of cream cheese", whe...

Most helpful critical review

I didn’t see the submitter’s correction about the cream cheese until after I’d made the recipe so that may have impacted my finished product. It was not sweet enough in my opinion, and was more ...

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I am the submitter of this recipe, and the correct amount of cream cheese for the filling is 12 oz. I do not know why Allrecipes changed my recipe to state "1 12-oz package of cream cheese", whe...

SUPER moist! Loved this recipe!

I didn’t see the submitter’s correction about the cream cheese until after I’d made the recipe so that may have impacted my finished product. It was not sweet enough in my opinion, and was more ...

Delicious cake

Update to my previous review below: I made this yesterday using one 8 ounce package of cream cheese, and that appeared to be the correct amount. After it had cooled completely, I refrigerated i...

This turned out perfectly! For a change, I used the recipe as is and did not alter a thing, and it was spot-on. A beautiful, tasty cake for the fall, the cream cheese filling really is a nice...

Not a great option if this is your very first attempt at a filled bundt cake, but if you're an experienced baker it's great.