Fall is hands down my favorite time of the year for desserts and baked goods. Apple cider donuts, pumpkin pie, warm cinnamon rolls, pumpkin spice lattes… That last one technically isn’t a dessert but, let’s be real, it tastes like pumpkin pie in a cup.
Even though the first official day of Fall has yet to come, I am definitely already in Fall-baking mode. (I’ve also already had more than one pumpkin spice latte even though Starbucks just brought them back to the menu a week ago or so…) Apparently I’m not the only one with this mindset because there were only 3 cans of pumpkin left in the grocery store the other day. Yes, I bought all 3 of them.
This pumpkin bundt cake is a good start to the baking season. It doesn’t need a glaze or frosting because of that center layer of cream cheese. The pumpkin cake is moist and hearty and the combination of spices is spot on. If you’re a fan of pumpkin, make this cake asap.
Recipe adapted from sally’s baking addiction. The only thing I really changed was the cream cheese filling – I upped the amount of cream cheese and sugar and also added cinnamon. I added 1 tsp of cinnamon but would probably add 2 or even 3 next time. But I am a firm believer that you can never have too much cinnamon, especially in your pumpkin desserts.
- 2 3/4 cups AP flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 15 oz pumpkin puree (not pumpkin pie filling)
- 1 cup light brown sugar
- 3/4 cup sugar
- 1 cup veg oil
- 4 large eggs
- 1 tsp vanilla
Cream cheese filling:
- 16 oz cream cheese, room temp
- 1 large egg
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 tsp cinnamon
Preheat oven to 350°F. Grease and flour a 12-cup bundt pan; make sure you grease it well, the worst thing is a bundt cake that sticks to the pan. I use Crisco to grease mine.
Stir together the flour, baking soda, salt, and spices. In a separate bowl, whisk together the pumpkin, brown sugar, sugar, oil, eggs, and vanilla.
Mix the wet ingredients into the dry ingredients and stir until combined. Set aside while you make the cream cheese filling.
In the bowl of a stand mixer, beat the cream cheese on high until smooth. Mix in the remaining ingredients until well combined.
Spread half of the pumpkin cake batter into the bundt pan. Spread all of the cream cheese mixture evenly on top, and then top with the remaining pumpkin batter.
Bake for 55-60 minutes, or until a toothpick inserted in the cake comes out clean.
Let cool on a wire rack for 15 minutes before inverting from the pan. Cool cake completely before serving. Enjoy!