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Creamy Cream Cheese Swirl Pumpkin Bundt Cake

creamy cream cheese swirl pumpkin bundt cake - featured image
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A dense, moist pumpkin bundt cake featuring a tangy cream cheese swirl. This recipe balances richness and spice for an indulgent yet comforting fall dessert.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10 to 12-cup Bundt pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down sides.
  4. Add eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with pumpkin puree in two parts. Start and end with dry ingredients. Mix just until combined.
  6. In a small bowl, beat cream cheese, powdered sugar, egg yolk, and 1/2 teaspoon vanilla until smooth and creamy.
  7. Pour half of the pumpkin batter into the prepared pan. Spoon dollops of cream cheese mixture over the batter. Cover with remaining batter. Gently swirl with a knife to create ribbons.
  8. Bake for 50-60 minutes, rotating pan halfway through. Cake is done when a toothpick inserted in the center comes out clean.
  9. Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.

Notes

Ensure all dairy ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough texture. Use 100% pure pumpkin puree, not pie filling. If the top browns too quickly, tent with foil after 30 minutes. Cake improves in flavor after 1-2 days.

Nutrition

Keywords: pumpkin cake, bundt cake, cream cheese swirl, fall recipe, autumn baking, pumpkin dessert, easy cake

Find it online: https://sizzlesprout.com/creamy-cream-cheese-swirl-pumpkin-bundt-cake-easy-fall-recipe/