Pumpkin Bundt with Cheesecake Filling

My pumpkin pie cravings only last during the holiday season. But, I could eat this cake well into the New Year. As if the cream cheese glaze spilling over the side wasn’t enough, the cheesecake filling elevates this dessert to a whole new level.

Consider serving each slice on a dark plate, dusted with powdered sugar and a dollop of whipped cream on the side. It’s a visually stimulating presentation without the fuss.

Pumpkin Bundt with Cheesecake Filling
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Serves: 6-8 people
  • 1 (15 oz.) can pumpkin puree
  • 2/3 cup canola oil
  • 1 3/4 cups sugar
  • 1 tsp. vanilla
  • 3 eggs, room temperature
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. soda
  • 1/4 tsp. salt
  • 1 Tbl. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 12 oz. cream cheese, softened
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg, room temperature
  • 4 oz. cream cheese
  • 1/4 cup powdered sugar
  • 2-4 Tbl. milk
  1. Preheat oven to 350°F and prepare bundt pan by coating with cooking spray.
  2. In a small mixing bowl, combine the pumpkin, oil, sugar and vanilla. Add the eggs one at a time, beating after adding each.
  3. Sift together the flour, baking powder, soda, salt, cinnamon and nutmeg in a separate mixing bowl. Gradually add the dry ingredients to the wet and mix until combined.
  4. In a separate bowl, make the filling by beating together the cream cheese, sugar, vanilla and egg.
  5. Pour half of the pumpkin cake batter into the bundt pan. Then carefully spoon the cheesecake filling evenly into the pan over the batter; pour the remainder of the pumpkin cake batter over the filling.
  6. Bake in 350°F oven for 45-50 minutes or until a wooden toothpick comes out clean. Remove the cake from the oven when done and cool for 10 minutes before inverting onto a wire rack to cool completely.
  7. Beat the glaze ingredients until well combined. Add additional milk until the glaze can pour easily from the spoon. Spoon the glaze over the top of the cake and allow it so drip on the sides.

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