Cream Cheese Pumpkin Bundt Cake ~ #BundtaMonth

by Kate on October 3, 2012

Post image for Cream Cheese Pumpkin Bundt Cake ~ #BundtaMonth

Pumpkin season is upon us! Whoo hoo! As I mentioned on Monday, now the pumpkin onslaught can begin. Although I promise to break it up a bit with other non-pumpkin goodies. But I adore all things autumn and all things pumpkin so I couldn’t be happier that this month for BundtaMonth the ingredient we have to work with is indeed pumpkin. I did an apple pumpkin bundt with an apple cider glaze last fall. I loved combining pretty much all my favorite fall flavors into one glorious bundt. So as I was trying to think about what I’d like to add to my pumpkin bundt this time around I decided what this cake needed was a filling.

So fill it is what I did! I sweetened a little cream cheese for a nice surprise in the middle of each piece. Beyond that, I decided not to mess around with a good thing. Pumpkin and spices are wonderful all on their own. So what about you? How about making a pumpkin bundt and putting your own spin on it? It’s fun, tasty and easy to join in on.

Here’s how to bake with #BundtaMonth:
- Bake your October #BundtaMonth Pumpkin Bundt.
- Post it before October 31, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Pumpkin Bundt)
- Join the Bundt baking party! Share your link it to our blog hop by clicking here or here.
- Link back to both Anuradha’s and Lora’s announcement posts.
Here is what we have all baked this month. Prepare to drool!

Anuradha from Baker Street – Pumpkin and Chocolate Marble Bundt Cake

Carrie from Poet In The Pantry – White Chocolate Cranberry Pumpkin Bundt Cake

Deb from knitstamatic – Pumpkin Orange Cardamom Bundt

Dorothy from Shockingly Delicious – Spiced Pumpkin Pecan Bundt Cake with Maple Glaze

Katerina from Diet Hood – Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream

Karen from In The Kitchen With KP – Pumpkin and Nutella Bundt Cake

Lora from Cake Duchess – Pumpkin Streusel Bundt Cake with Pumpkin Glaze

Laura from The Spiced Life – Glazed Orange Pumpkin Bundt Cake

Paula from Vintage Kitchen – Rum Glazed Pumpkin Orange Bundt Cake

Renee from Magnolia Days – Pumpkin Pecan Bundt Cake

Cream Cheese Pumpkin Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

1 hour, 30 minutes

Yield: 1 bundt

Cream Cheese Pumpkin Bundt Cake

An autumn bundt cake with pumpkin that hides a sweetened cream cheese filling.


    For the Filling:
  • 8 ounces cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • For the Cake:
  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon all-spice
  • 8 Tablespoons unsalted butter, softened
  • 1 1/4 cups firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 cup pumpkin puree


  1. Position an oven rack in the center of the oven. Heat the oven to 350 degrees. Lightly grease and flour the inside of a bundt pan.
  2. In a small bowl, combine the cream cheese, sugar, egg and vanilla using a hand mixer until smooth. Set aside.
  3. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, cloves and all-spice. Whisk until well blended.
  4. In a large bowl, beat the butter, sugar and vanilla with an electric mixer fitted with a paddle attachment on medium speed until well blended, about 3 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add half the flour mixture and mix on low just until blended.
  7. Add the sour cream and pumpkin puree and continue mixing just until blended.
  8. Using a rubber spatula, fold in the remaining flour mixture.
  9. Scrape half the batter into the bundt pan and spread evenly.
  10. Spoon the cream cheese batter evenly on top of the pumpkin batter.
  11. Spoon the remaining batter evenly over the cream cheese batter.
  12. Bake until the top is browned and a tester inserted in the center comes out clean, about 1 hour 15 minutes.
  13. Cool in the pan on a wire rack until warm then invert and allow to finish cooling on the wire rack.
  14. Enjoy!