Pumpkin Cream Cheese Bundt Cake

You know its fall when you start seeing pumpkin spice lattes, Halloween decorations and warm colors all over. Although I am sad that summer is over, I am excited for the culinary pleasures that fall brings. It’s only fitting that my first recipe of the fall season is a pumpkin cream cheese Bundt cake. It’s the type of cake you want to enjoy with a cup of hot tea or creamy coffee on a cool day. The smell off cinnamon, nutmeg, allspice and cloves is so warm and inviting. Certainly one of those small things that make life worth living.

This Pumpkin Cream Cheese Bundt Cake is absolutely delicious and you will savor every bite. The cake batter is made with flour, pumpkin puree and pumpkin pie spice and the filling with Bruegger’s pumpkin cream cheese, egg and sugar. Bruegger’s Bagels always has fun cream cheese flavors and the fall favorite is definitely the pumpkin cream cheese! I highly recommend a visit to any of their locations to try it out.

The beauty of this recipe is that the filling is added before the cake is baked. That means no cutting and icing after baking which is a score in my book. Another thing to love about this Bundt cake is that it is not overly sweet and the pumpkin cream cheese filling is the perfect creamy layer. This is one recipe that will stay in my rotation and will be featured in many Thanksgiving dinners to come.

Sponsored post written by me in collaboration with Bruegger’s Bagels. The opinions and text are all mine.

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Print Recipe
Pumpkin Cream Cheese Bundt Cake
Course Dessert
Servings
Ingredients
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 4 tsp pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1 15 oz. pumpkin puree
  • 3/4 cup dark brown sugar
  • 3/4 cup canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
Cream Cheese Filling
  • 2 tubs Bruegger's pumpkin cream cheese
  • 1 large egg
  • 1/4 cup granulated sugar
Course Dessert
Servings
Ingredients
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 4 tsp pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1 15 oz. pumpkin puree
  • 3/4 cup dark brown sugar
  • 3/4 cup canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
Cream Cheese Filling
  • 2 tubs Bruegger's pumpkin cream cheese
  • 1 large egg
  • 1/4 cup granulated sugar
Instructions
  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan with butter.
  2. Mix the flour, baking soda, salt and pumpkin spice in a large bowl.
  3. In separate bowl, mix the pumpkin puree, brown sugar, mashed banana, oil, eggs, and vanilla extract until combined. Pour the mixture into the flour and whisk until a thick batter is formed.
  4. Mix the cream cheese with egg and granulated sugar until well combined. Its ok if a few small lumps remain.
  5. Spread half of the pumpkin batter into the bundt pan then spread all of the cream cheese filling on top. Spread the remaining pumpkin batter on top and bake for 1 hour or until a toothpick inserted into the cake comes out clean.
  6. When cake is completely cooked Once done, remove from the oven and allow to cool for 1 hour in the pan. Then, invert the bundt cake onto a wire rack to cool for another hour.
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Comments

  1. Pumpkin everything is one of my favorite things about fall and honestly, who can ever go wrong with cream cheese?! I like that the filling is inside the cake so all that has to be done is turn it out to cool and sprinkle with some kind of goodness 🙂 I bet this would be super good with a cup of pumpkin spice coffee at breakfast too!

  2. This sounds super yummy! Bundt cake is my husbands fave. I believe I’ll make it as a fun fall surprise next week. Our temps are going to drop–finally–and this should be delish with coffee while we relax on the deck. Thanks so much for shari ng!

  3. Oh my goodness, this is the perfect fall treat. I would LOVE to make this for my family. They love sweet – but not too sweet, and we all love all things pumpkin. Yumm!

  4. This cream cheese bundt cake looks so tasty and tempting. I am going to make this pumpkin bundt cake this weekend.

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