Irresistible Pumpkin Cream Cheese Bundt Cake Recipe

It’s that time of year when the air turns crisp, leaves swirl in a kaleidoscope of colors, and the sweet scent of pumpkin spice wafts through every corner of your neighborhood. Enter the Pumpkin Cream Cheese Bundt Cake, a deliciously moist and spiced cake that is as comforting as it is festive. Cheesy ranch potatoes Picture this: a warm slice with a rich cream cheese swirl peeking out like a cozy secret, all topped with a drizzle of icing that says, “I’m not just any cake; I’m here to party.”

This delightful treat isn’t just for Thanksgiving or Halloween; it’s perfect for any gathering where you want to impress your friends and family or simply indulge on a cozy Sunday afternoon. Trust me, one bite will transport you to pumpkin patch bliss and make you wonder how you ever lived without it. Get ready to bake up some magic!

I remember the first time I made this cake for my family; my brother-in-law couldn’t believe something so delicious came from my humble kitchen. His wide-eyed astonishment was worth its weight in gold!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned puree for convenience, but fresh roasted pumpkin adds an amazing depth.

• All-Purpose Flour: Standard flour works best; ensure it’s fresh for optimal results.

• Granulated Sugar: Sweeten the cake while balancing the spices; brown sugar can add richness.

• Baking Powder & Baking Soda: These leaveners help your cake rise beautifully and achieve that fluffy texture.

• Cinnamon & Nutmeg: Essential spices that bring warmth and classic fall flavors to your cake.

• Eggs: They bind everything together; use large eggs for consistent results.

• Vegetable Oil: Keeps the cake moist and tender; don’t skimp on this!

• Cream Cheese: Make sure it’s softened for easy mixing into the batter.

• Powdered Sugar: For drizzling over your finished cake, creating a sweet finishing touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first: Preheat your oven to 350°F (175°C). Generously grease your bundt pan with nonstick spray or butter—don’t let that beautiful cake stick!

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This is where the magic begins!

Combine Wet Ingredients: In another bowl, mix pumpkin puree, sugar, and oil until smooth. Add eggs one at a time; blend until fully incorporated—this mix should be vibrant orange and luscious.

Combine Mixtures: Gradually add dry ingredients into wet ingredients. Stir gently until no flour streaks remain but don’t overmix! You want this batter to be light and airy.

Create the Cream Cheese Layer: In a small bowl, beat softened cream cheese with powdered sugar until creamy. Creamy chicken taco soup This layer brings a delightful surprise once baked. Cheddar garlic herb soup.

Add Batter to Pan: Pour half of the pumpkin batter into the prepared bundt pan. Drop spoonfuls of cream cheese mixture over it before topping with remaining batter—this creates those fabulous swirls!

Bake and Cool: Bake your creation in preheated oven for about 50-60 minutes. When done, let it cool completely in pan before inverting onto a serving plate—patience is key here!

There you have it—a gorgeous Pumpkin Cream Cheese Bundt Cake that’s begging to be sliced and devoured! It smells divine when baking and tastes even better paired with coffee or tea. For more inspiration, check out this white chocolate raspberry bundt cake recipe.

So gather around your kitchen table or take it to a potluck because this cake isn’t just food; it’s an experience waiting to happen! Enjoy every scrumptious bite!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix wet ingredients first, then fold in dry ingredients, ensuring a smooth batter for the best texture.

Add Your Touch

Consider adding chocolate chips or nuts for extra texture, or swap pumpkin spice with cinnamon for a different flavor twist.

Storing & Reheating

Store the cooled cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.

When I first baked this Pumpkin Cream Cheese Bundt Cake, my friends devoured it within minutes and declared it their new favorite fall treat! Baked cream cheese casserole.

FAQ

Can I use fresh pumpkin instead of canned?

Yes! Just ensure it’s cooked and pureed smoothly for the best results.

How do I prevent my bundt cake from sticking?

Thoroughly grease and flour the pan before pouring in the batter.

Can I freeze leftover cake?

Absolutely! Wrap slices tightly in plastic wrap and freeze for up to three months.

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Pumpkin Cream Cheese Bundt Cake

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• Author: Doorecipes
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Pumpkin Cream Cheese Bundt Cake is the ultimate fall dessert, combining the warm flavors of pumpkin and spices with a delightful cream cheese swirl. This moist and tender cake is perfect for cozy gatherings or weekend treats, offering a stunning presentation that will impress family and friends alike. With its sweet aroma filling your kitchen, one slice is sure to transport you to pumpkin patch bliss. Get ready to savor every bite of this irresistible seasonal delight!

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 8 oz cream cheese (softened)
• 1 cup powdered sugar

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine pumpkin puree, granulated sugar, and vegetable oil until smooth. Add eggs one at a time.
4. Gradually mix dry ingredients into wet ingredients until just combined.
5. In a small bowl, beat softened cream cheese with powdered sugar until creamy.
6. Pour half of the batter into the bundt pan; drop spoonfuls of cream cheese mixture on top; then add remaining batter.
7. Bake for 50-60 minutes or until a toothpick comes out clean. Cool completely before inverting onto a serving plate.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 272
• Sugar: 21g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Keywords: For added texture, consider mixing in chocolate chips or nuts. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.