Pumpkin Cheesecake Bundt Cake

12 Servings
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

Pumpkin Cheesecake Bundt Cake is the ultimate holiday cake with pumpkin puree, pumpkin spice, cheesecake filling and cream cheese frosting.

There are so many delicious ways to enjoy pumpkin flavor. This recipe combines Pumpkin Bundt Cake and Cheesecake into one incredible Dessert Recipe.

Pumpkin Cheesecake Bundt Cake on cake plate with slice removed

As soon as September rolls around it’s time to stock up on pumpkin puree because there is baking to do! This amazing pumpkin cake with a cream cheese filling has quickly become a new seasonal favorite. It’s great to bring to parties or serve as a surprising alternative to Pumpkin Pie on Thanksgiving.

The spiced pumpkin cake is wonderful enough on its own, but adding the Cream Cheese Frosting and delicious cream cheese filling just takes it to a whole new level. The cream cheese center is easy to make with just 4 ingredients mixed together. Just add it to the center, and bake. Once done, the cheesecake filling tastes sweet and tangy. It makes the perfect surprising middle that cheesecake lovers are sure to enjoy. The whole cake strikes the perfect balance between sweet, spiced, and cream cheese flavor.

This Pumpkin Cream Cheese Cake is the perfect sweet, flavorful Autumn treat for a party or dessert night. You won’t be able to get enough! But, if you want to make it a little less sweet you can serve it without frosting. Then you can even get away with having a slice with your morning cup of coffee.

Pumpkin Cheesecake Bundt Cake batter preparation collage

How to Make Pumpkin Cheesecake Bundt Cake

  • Prep Time: Start by preheating the oven to 350 degrees. Spray a 10-inch Bundt pan with nonstick cooking spray.
  • Cake Batter: Add the granulated sugar, vegetable oil, eggs, and pureed pumpkin to a large bowl. Whisk the pumpkin batter by hand, or use an electric mixer with a paddle attachment until smooth. Sift the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt into a separate bowl. After that, pour the flour mixture into the batter, and mix until just combined.
  • Cream Cheese Layer: Add softened cream cheese, an egg, white sugar, and vanilla extract to your stand mixer. Beat the cream cheese mixture until smooth and creamy.
  • Combine: Add ⅓ of the pumpkin cake batter to the base of the Bundt pan. Add the cream cheese layer evenly over the top. Top that off with the rest of the Bundt cake batter.
  • Baking Time: Bake for 70-75 minutes. Test if the cake is done using a toothpick, if it doesn’t come out clean, add a couple of minutes to the baking time. Take it out of the oven and let the cake cool before adding the frosting.
  • Cream Cheese Icing: Add unsalted butter, cream cheese, and vanilla to your stand mixer. Then set the mixer to medium-high speed for 2-3 minutes until light and fluffy. Lower the speed completely, so you can add powdered sugar. Raise the speed to medium, and beat for another 30 seconds until fluffy. Pour the icing over the cooled cake. Slice into pieces and share.
Pumpkin Cheesecake Bundt Cake baked in Bundt pan

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Frequently Asked Questions

Why did my bundt cake stick to the pan?

Make sure you are generously coating the bundt pan with nonstick baking spray. This is different from regular spray oil because it contains particles of flour, which helps to keep the cake from sticking. If you do not have baking spray on hand, you can easily grease and flour the pan yourself. Generously coat the pan with butter, vegetable oil, or shortening, and then sprinkle a few tablespoons of flour into it. Turn the pan while tapping the outside to spread the flour all over the inside, then tap out any excess. This should ensure that your bundt cake easily releases from the pan.

How long should I let a bundt cake cool before removing it from the pan?

Cool on a wire rack for at least 15 minutes before inverting pan to remove. As the cake cools, the steam trapped inside releases. Steam is what causes the cake to break apart, so give it time to evaporate before trying to flip and remove.

How do I fix a broken bundt cake?

There’s nothing frosting can’t fix! If pieces of the cake stick to the pan, or even if it comes out in two pieces, you can still salvage it. Use the cream cheese frosting to stick the pieces back together, and cover the cracks with more frosting. Sprinkle some chopped pecans on top to help cover any imperfections. The results will be so delicious, nobody will even notice!

How do I keep a bundt cake from tasting dry?

If your cake is turning out too dry, your oven could be too hot. Use an oven safe thermometer to check that your oven temperature is correct. If it is off, adjust the dial accordingly until the thermometer reads the correct temperature. You also want to make sure that you are measuring the flour correctly. To correctly measure flour for baking, fluff the flour with a measuring cup so it is not compacted, before spooning flour into the measuring cup, then leveling it off with a flat knife. This way you are not using additional flour from it being compacted in the bag.

Pumpkin Cheesecake Bundt Cake on cake plate with slice removed

Key Ingredients in Pumpkin Cheesecake Bundt Cake

  • Basic Cake Ingredients: Apart from important add-ins to get the pumpkin spice flavor, the cake batter is made with standard pantry ingredients. Granulated sugar, vegetable oil, eggs, flour, baking soda, and salt are all ingredients that you probably have in your pantry.
  • Pumpkin Flavor: To get the rich pumpkin flavor in this recipe, all you need is canned pumpkin puree. It’s the same basic ingredient that you’d use for pumpkin pie, but don’t use pumpkin pie “filling” because it already has sugar and spice added. Try making homemade Pumpkin Puree if it’s pumpkin season!
  • Pumpkin Spice: Along with the pumpkin flavor, you also need seasonal spices. The blend of ground cinnamon, nutmeg, cloves, and ginger gives the moist cake a comforting, warm fall flavor.
  • Cream Cheese Filling: You only need cream cheese, an egg, sugar, and vanilla for the filling. Make sure to let the cream cheese soften a little at room temperature before the recipe. It will be easier to blend into a smooth mixture.
  • Cream Cheese Frosting: The recipe is finished with cream cheese icing. Just like the filling, you only need a few ingredients. Butter, cream cheese, vanilla, and powdered sugar are easy to mix into a sweet and fluffy mixture perfect to top the cake off.
Pumpkin Cheesecake Bundt Cake slices on separate plates with fork taking bite out

Variations on Pumpkin Cheesecake Bundt Cake

  • Chocolate Chips: If you want some delicious chocolate in this recipe, you can add chocolate chips. Milk chocolate, semisweet chocolate, dark chocolate, or even white chocolate would taste amazing. Pick your favorite or do a chocolate mixture with a few different chocolate chip varieties. Then just fold it into the pumpkin batter.
  • Brown Sugar Glaze: Instead of the cream cheese icing, try making brown sugar icing. To make the glaze, add ¼ cup butter, ½ cup brown sugar, and 2 tablespoons milk to a small saucepan. Bring the mixture to a simmer while whisking until the sugar dissolves. Remove from the heat and let cool for a few minutes. Add ¼ teaspoon vanilla, and whisk in ¾ cup powdered sugar a little bit at a time. Once combined into a smooth mixture, drizzle the brown sugar icing over the Pumpkin Cheesecake Bundt Cake. Let the icing harden, then slice and serve.
  • Buttercream Frosting: Alternatively, you could exchange the cream cheese frosting for Buttercream Frosting or use a store-bought frosting. It also tastes sweet and delicious without frosting, especially as an extra special brunch treat.
Pumpkin Cheesecake Bundt Cake slices on separate plates

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How to Store Pumpkin Cheesecake Bundt Cake

  • Serve: Since there is a cheesecake layer and cream cheese frosting, Pumpkin Cheesecake Bundt Cake should not be at room temperature for more than two hours.
  • Store: After that, it’s time to store the cake. Cover it in plastic wrap or tin foil to store in the fridge. Keep in the refrigerator for up to 5 days.
  • Freeze: You can also wrap the cake carefully in plastic wrap followed by tin foil to store in the freezer. Or, slice it into pieces, wrap individually in plastic wrap and freeze in an airtight container. Either way, make sure the cake is sealed tightly and it will stay good frozen for 2 months.
Pumpkin Cheesecake Bundt Cake on cake plate with slice removed

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Pumpkin Cheesecake Bundt Cake

Pumpkin Cheesecake Bundt Cake is the ultimate holiday cake with pumpkin puree, pumpkin spice, cheesecake filling and cream cheese frosting.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Pumpkin Bundt Cake:

  • 2 1/4 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 15 ounces pumpkin puree
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Cheesecake Filling:

  • 16 ounces cream cheese
  • 1 lage egg
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract

Cream Cheese Frosting:

  • 4 tablespoons unsalted butter , softened
  • 4 ounces cream cheese , softened
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar


Pumpkin Bundt Cake:

  • Preheat oven to 350 degrees, spray bundt pan with baking spray.
  • Whisk together sugar, vegetable oil, eggs and pumpkin puree in a large bowl.
  • Sift flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
  • Add dry ingredients to wet ingredients and whisk until just combined.

Cheesecake Layer:

  • Beat the cream cheese, egg, sugar and vanilla extract together until smooth and creamy.

To Finish:

  • Spray a 10 inch bundt pan well with baking spray.
  • Add ⅓ of the pumpkin cake batter.
  • Add the cheesecake filling evenly.
  • Top with the remaining cake batter.
  • Bake for 70-75 minutes or until a toothpick comes out clean.

Cream Cheese Icing:

  • To your stand mixer add the butter, cream cheese and vanilla extract on medium high speed and whip for 2-3 minutes until light and fluffy.
  • Lower the speed to the lowest setting and add in the powdered sugar until just combined.
  • Raise speed to medium until fluffy for30 seconds.
  • Pour over the cooled cake.


Calories: 731kcal | Carbohydrates: 107g | Protein: 9g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 471mg | Potassium: 248mg | Fiber: 2g | Sugar: 79g | Vitamin A: 5962IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg
Pumpkin Cheesecake Bundt Cake on cake plate with slice removed and preparation collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This recipe was absolutely amazing! I’ve made it 2 times now and it’s a major hit. I will make this every year!

    1. Love hearing this! Makes all the time in the test kitchen worth it :). Thanks Katie and thanks for the 5 star “vote of confidence” 🙂