This pumpkin cream cheese Bundt cake can be our little secret – for more than one reason. First of all, I don’t like pumpkin. BUT… I love this cake. Please don’t tell anyone – you’ll ruin my “I don’t like pumpkin” reputation. Secondly, this cake is not only gorgeous because of the Bundt pan in which it bakes, but also because of the tunnel of cream cheese that runs through the center of every piece. It’s a decadent surprise for every guest, but no-one needs to know how easy it is to put together. You don’t need a special filling pan – just a Bundt pan (a pan with a hole in the center that makes every cake bake in a doughnut shape). The trick to getting the cream cheese center is in creating a tunnel for it to sit in and then simply covering it with more batter. Both the batter and the cream cheese filling are firm enough for you to be able to do this very easily using a spoon. See the photos below for a visual step-by-step.
The first step is to fill the pan half full with pumpkin batter. Then, create a trench in the batter using the back of a spoon all the way around the cake.
Then fill the trench with the cream cheese filling. If it starts to spill over a little, don’t worry about it. Just push it back towards the center and make sure to push some batter from above down the side of the pan in the next step.
Pour the remaining pumpkin batter on top of the cream cheese, making sure the bottom batter and the top batter touch both at the center of the pan and around the edge of the pan.
Then, it is ready to bake.
Once you’re ready to glaze the cake, do put it on a cooling rack over a sheet pan. The sheet pan will catch all the drips and extra glaze. Once the glaze sets a little, you’ll be able to scrape up any unused glaze and glaze it a second time.
This pumpkin cream cheese Bundt cake also freezes well – just wrap it carefully a couple of times in plastic wrap before freezing. Try to remember to defrost it a good 8 hours or so before you’d like to enjoy it again. It’s also a good idea to slice the cake before you freeze it – just in case you’d like to defrost just a couple of pieces at a time. This decadent dessert won’t let you down.
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OMG BEST BUNDT CAKE EVER…
I will try to make this. I want to tell you how much I make so many receipes you send thew email And from your books. Thanks so much.
I have not made this cake but I will because I know I’ll like it. I make my Mom’s pumpkin cream cheese pie every Thanksgiving.
Thanks for the recipe.
Looks good,but I am not crazy about pumpkin either. I might try this.
Made it LOVED IT!! Instead of a bundt I did a layer cake (don’t have a bundt pan) layered the cream cheese frosting in between three layers of cake. Did a cinnamon and orange zest whipped cream topping but left the sides a la natural. It was very pretty and soooooo good. Got great reviews. Kudos Meredith. You did it again.
I love the taste of this cake but recipe didn’t mention vanilla amount in glaze also after baking cream cheese center has big gaps in it and seems dry, do you need to keep it refrigerated?
Hi Carol. There’s no vanilla in the glaze (unless you’d like to put some in, in which case, I would suggest ¼ teaspoon). When you put the batter on top of the cream cheese filling, make sure it has made good contact with the cream cheese. You can even give the pan a good bang on the counter to make sure all the air pockets are out. As for refrigerating afterwards, I tend not to refrigerate cakes after they are baked, especially if they will be eaten the next day. If you plan to store the cake for several days, I would pop it in the fridge, well-wrapped, and then make sure you give it lots of time to come to room temperature before serving.
Family loved the cake served for Sunday dinner dessert.
Delicious turned out beautiful Pat Johnson
I made it today. Fantastic!!
Have you tried this recipe with Gluten Free flour? It sounds fabulous!
Hi Marie, I’m afraid I haven’t made this recipe with Gluten free flour. If you give it a try, let me know how it works out.
Today was the day to try a gluten free version. Here’s the only problem…I had to wait too long before I could taste test it!
I used 2 small bundt pans so I could taste one and share one.
Delicious! Thanks for the recipe…and the many others you have shown me from your blog and all the QVC shows over the years!💕
OMG, I made this bundt cake, it turned out to be so delish and looks incredible. This is a must recipe, thanks Meredith ❤❤
I make a lot of bundt cakes, this is my absolute favorite Bundt I have ever made. It’s amazing. My only question, I used the exact ingredients and instructions for the glaze, I let it cool slightly, but, it was lighter in color and seemed thicker than your picture. Should I have thinned it out or not have let it cool down as long? It ended up being the type of glaze that you have one chance to pour a single layer or it’s not going to look pretty. It taste great, but, wasn’t translucent like the picture. Thank you for this incredible recipe.
Hi Cynthia, thrilled you give this cake a high praise! You are correct, it is a glaze that you have to work with quickly. As it cools it does become difficult to pour. If that is the case you can reheat it for a minute or two to melt the sugar and it will become pourable again. This will make the glaze look a bit darker which is what probably happened in the photo.
So easy, so delicious! Will absolutely make it again!
I am in the process of making this cake. It looks so good. I also just wanted to say Happy Birthday to Ms. Hazel. She is a beautiful dog. Thank you so much for posting pictures of both your babies. They sure do make my day.
Thank you Arlene…they make my day too! 😊
I made this yesterday, and brought it to my friends as a dessert. Everyone had seconds, and it was deemed “A keeper”. I have an 8 cup bundt pan, so I eye balled the amount of batter, and made some cupcakes with the extra batters. The glaze really made the cake, imo. I toasted and chopped walnuts, and topped the glaze with them, which I think cut some of the sugar. This was easy and wonderful
Meredith, I can’t always get out to the store. I only have 1 can pumpkin. Can I use that for a replacement of the puree?
Hi Dolores. If you have a can of pumpkin, it is pumpkin purée. I call for pumpkin purée in a can to distinguish it from pumpkin pie filling in a can.
Just found this recipe, and will surely be making it, might not even wait until Thanksgiving! Thank you Meredith!!!
This is a fantastic Bundt cake! I love pumpkin in every way shape or form but for those out there who don’t LOVE pumpkin they will appreciate that this is not a strong pumpkin flavor. I loved it, my husband and little dog who looks exactly like Hazel loved it and my 2 neighbors thought it was the best Bundt cake ever! It’s very moist, easy to make and not an overly sweet heavy cake. It’s definitely a winner and I thank you Blue Jean Chef and your 2 adorable precious dogs!!