Pumpkin Cream Cheese Cake is a delicious homemade pumpkin dessert with a sweet cream cheese layer hidden inside. Enjoy this tasty bundt cake!
Pumpkin Cream Cheese Cake
Pumpkin cake is one of the best desserts for the fall season. Pie’s can get a little boring after a while, sometimes a crisp or crumble just doesn’t sound right, but there’s always room for cake! It definitely helps that cakes are usually some of the easiest desserts you can whip up- especially when there’s a party.
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Our Cream Cheese Pumpkin Cake recipe here combines a simple-yet-moist cake mix with a delicious cream cheese filling. A sweet little treat hidden inside the perfect seasonal fall dessert! But this cake wouldn’t be complete without a tasty frosting drizzle poured over top, would it? Yep, more cream cheese flavor- we know you’ll love it!
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A good starting point after our recipe here has to be our Homemade Pumpkin Roll. This moist log cake dessert is perfectly spiced and only made better with an added cream cheese frosting!
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Pumpkin Cake with Cream Cheese Frosting is a simple pumpkin dessert that’s great for Thanksgiving and the holidays! This delicious dessert is surprisingly easy to make- perfect for serving at parties.
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Some cake mix and canned pumpkin will get you a batch of Easy Pumpkin Cupcakes! If you’re needing pumpkin right now, our recipe will get you delicious cupcakes ready before the hour’s out.
For presentation, we served this cake up in a bundt-style, but you could easily bake it in a larger pan for a party. Grab a 9×13 or a large sheetpan, follow our instructions, and you’ll have a delicious pumpkin dessert that’ll steal the show at your next holiday bash!
Ingredients for Cream Cheese Pumpkin Cake
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Flour
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Pumpkin Spice – Considering using some Homemade Pumpkin Pie Spice here to add to that “from-scratch” feel!
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Granulated Sugar
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Brown Sugar
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Baking Soda
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Vegetable Oil
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Canned Pumpkin Puree
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Eggs
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Vanilla Extract
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Cream Cheese
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Egg
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Granulated Sugar
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Vanilla Extract
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Cream Cheese
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Butter
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Powdered Sugar
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Milk
How to prepare Pumpkin Bundt Cake
Start this recipe off by getting your cake batter made. For that, you’ll want to prep your wet and dry ingredients seperately. In one bowl, combine your flour, pumpkin spice, white sugar, and baking soda- whisking to combine.
In another bowl, combine all of your wet ingredients: brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla. Again, mix well!
With all of your wet and dry ingredients sorted out, now you can get them mixed together. For best results, add your dry ingredients to the wet and beat together.
Once those are all mixed, you’ll have your cake batter. Let that sit off to the side while you get our cream cheese filling made up. For that, start by beating your cream cheese with a hand or stand mixer.
Once that’s thoroughly beat and softened up, you can add in your other ingredients: add your egg, vanilla, and your sugar. Mix until you get a consistent frosting-like mixture.
Now we can start assembling our cake. Into your well-greased cake pan of choice, add a layer of cake batter- around half of the batter you mixed together.
On top of that batter, spread a layer of your cream cheese filling. If you’re using a wider cake pan, you may have to spread this layer a little thin to ensure even coverage. If necessary, just mix up another batch of the filling- can’t have too much, can you?
Once you’ve finished the layer of filling, you can top it with the rest of your cake batter.
Now it’s about time to get this dessert baked! For that, you’ll need to get your oven warmed up to 350 degrees. Once preheated, place your cake pan into the oven and allow to cook for around an hour. To check for doneness, stick with a toothpick- if it pulls out clean, your cake has finished cooking!
The only business left is a delectable cream cheese frosting drizzle over the whole affair. For that, start by creaming together some butter and some cream cheese until they’ve reached a fluffy texture.
Once fluffy, beat in your powdered sugar until it’s consistently mixed. After that, slowly pour and incorporate milk into the mix until you reach a just-pourable consistency.
From here, all you have to do is top the cake! Go with whatever design you like, hack off a slice, serve and enjoy!
Pumpkin Cream Cheese Bundt Cake
Ingredients
Cake
- 2 3/4 cup Flour
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 4 tsp Pumpkin Spice
- 15 oz Pumpkin Puree
- 3/4 cup Brown Sugar
- 1 cup Sugar
- 1 cup Vegetable Oil
- 4 Eggs
- 1 tsp Vanilla
Filling
- 12 oz Cream Cheese softened
- 1 Egg
- 1/4 cup Sugar
- 1/2 tsp Vanilla
Topping
- 2 tbsp Butter softened
- 4 oz Cream Cheese softened
- 1 cup Powdered Sugar
- 1-2 tbsp Milk
Instructions
- Preheat oven to 350.
- Generously grease a 10" bundt pan. Set aside.
- In a medium bowl, combine the flour, baking soda, salt and pumpkin spice. Whisk to blend and set aside.
- In a large bowl, combine the pumpkin, sugar, brown sugar, oil, eggs, and vanilla.
- Whisk until combined.
- Add the dry ingredients to the wet ingredients and whisk until blended.Set aside.
- Using a hand mixer, beat 12 ounces of cream cheese for filling until fluffy.
- Add remaining filling ingredients and beat until blended.
- Spread half of the cake batter into the prepared pan.
- Spread all of the filling on top of cake batter.
- Spread remaining cake batter on top of filling.
- Bake for about an hour until a toothpick inserted into the cake comes out clean.
- Allow to cool in the pan for an hour inside the pan.
- Invert and turn out onto serving plate.
- Use hand mixer to beat cream cheese and butter for topping until fluffy.
- Beat in powdered sugar. until incorporated.
- Gradually add just enough milk to make topping just pourable.
- Drizzle toping over cake.
Nutrition
Judith
Hi Jen..I just made you pumpkin cream cheese cake..oh my goodness..it’s out of this world delicious..soooo moist and the flavor is awesome..easy to make.. I had all the ingredients..glad I didn’t have to wait for a trip to the grocery..thank you for sharing this recipe..it really should have more than five stars..I love it!!