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Perfect Cream Cheese Swirl Pumpkin Bundt Cake Recipe

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This incredibly moist pumpkin bundt cake features a tangy cream cheese swirl and warm fall spices. It’s a stunning, fuss-free dessert perfect for Thanksgiving, brunch, or any crisp autumn day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (244g) pumpkin puree
  • 3 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or baking spray containing flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt for about 20 seconds.
  3. In another large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, eggs, oil, buttermilk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  5. In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract; beat until combined. Mix in 1 tablespoon flour until smooth.
  6. Pour half of the pumpkin batter into the prepared pan. Spoon cream cheese mixture on top in dollops, keeping away from edges. Pour remaining batter over cream cheese. Use a butter knife to gently swirl with 5-6 figure-eight motions.
  7. Bake for 50-60 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly after 40 minutes.
  8. Cool in the pan on a rack for exactly 15 minutes. Invert onto a rack or plate and cool completely, at least 1-2 hours.
  9. For the glaze: whisk together powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Drizzle over cooled cake. Let set 15 minutes before slicing.

Notes

Room temperature ingredients are crucial for the cream cheese swirl. Do not over-swirl the batter. Let the cake cool in the pan for exactly 15 minutes before inverting. The cake tastes even better the next day.

Nutrition

Keywords: pumpkin bundt cake, cream cheese swirl, fall dessert, pumpkin cake, bundt cake, Thanksgiving dessert

Find it online: https://tablemira.com/perfect-cream-cheese-swirl-pumpkin-bundt-cake-recipe/