Pumpkin Bundt Cake Recipe
This Pumpkin Bundt Cake is moist, tender, full of fall flavor, and a total showstopper. It’s drizzled with cream cheese glaze and has a layer of cheesecake swirl baked into it making it impossible to resist.
Servings: 12 people
Calories: 407kcal
Ingredients
- 2½ cups All-Purpose Flour
- ¾ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 Tablespoon Pumpkin Pie Spice
- ¾ teaspoon Salt
- 1 15-ounce can Pumpkin Puree
- ½ cup Sour Cream
- ¼ cup Butter melted
- 1½ cups Sugar
- 3 large Eggs
- 1 teaspoon Vanilla Extract
Cream Cheese Filling
- 8 ounces Cream Cheese room temperature
- 12 ounces White Chocolate Chips
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Cream Cheese Glaze
- 2 cups Powdered Sugar
- 2 Tablespoons Milk
- 4 ounces Cream Cheese room temperature
- 2 Tablespoons Butter room temperature
Instructions
Pumpkin Bundt Cake
- Preheat oven to 350 degrees F.
- Grease and flour a large, 10-12 cup bundt cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt. In a separate large bowl, whisk together the pumpkin puree, sour cream, melted butter, sugar, eggs, and vanilla extract.
- Add the flour mixture to the egg mixture, then stir until combined and pour into the prepared bundt pan. Set aside while you make the cream cheese layer.
Cream Cheese Layer
- In the bowl of a stand mixer, add the room temperature cream cheese and beat using the paddle attachment until light and fluffy. Add the eggs one at a time, scraping down the sides as needed, then mix in the vanilla and white chocolate chips until combined.
- Spoon the cream cheese layer over the top of the pumpkin cake batter. (Note: the cream cheese layer will sink during baking)
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow to cool for 5-10 minutes. Then, to remove the cake from the bundt pan, put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
Cream Cheese Glaze
- In the bowl of a stand mixer, beat together the room temperature butter and cream cheese using the paddle attachment until light and fluffy. Add half of the powdered sugar and the milk, beat again until smooth, then add the remaining powdered sugar and continue to beat until smooth.
- Drizzle the glaze over the cake and let it cool at room temperature before slicing. Serve with whipped cream, if desired. Enjoy!
Video
Nutrition
Calories: 407kcal | Carbohydrates: 67g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 347mg | Potassium: 118mg | Fiber: 1g | Sugar: 46g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2mg