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A luscious pumpkin bundt cake sits on a white plate. Cream cheese filling is between the layers and a brown sugar glaze is drizzled over the top. A few orange and white roses are at the edge of the cake.
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5 from 1 vote

Pumpkin Cream Cheese Bundt Cake

Sweet and spicy Pumpkin Bundt Cake is filled with layers of rich cream cheese frosting. Brown sugar adds extra flavor and moisture to this cake and a creamy brown sugar glaze made with apple juice is drizzled over the top with a heavy hand! So much to love in this delicious fall pumpkin cake!
Prep Time20 mins
Cook Time45 mins
Chilling Time2 hrs
Total Time3 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin bundt cake recipe, pumpkin spice bundt cake, pumpkin cake, pumpkin spice cake, what is a bundt cake
Servings: 12
Calories: 709kcal

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 Tablespoon cinnamon
  • 1 Tablespoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups light brown sugar packed
  • 1 1/4 cup pumpkin puree canned or homemade
  • 3 large eggs
  • 2/3 cup vegetable oil can sub other canola oil but not olive oil
  • 1/3 cup sour cream can sub plain or Greek yogurt
  • 1 Tablespoon pure vanilla extract

For the Whipped Cream Cheese Filling

  • 16 oz cream cheese very soft
  • 2 cups powdered sugar
  • 3/4 cup salted butter very soft
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

For the Creamy Brown Sugar Glaze

  • 1/2 cup light brown sugar packed
  • 2 Tablespoons apple juice can sub apple cider or mulled apple cider
  • 1/2 cup of the cream cheese filling

Instructions

To Make The Cake

  • Preheat the oven to 350F. Grease a 12 cup bundt pan with nonstick cooking spray. Be careful to spray all the crevices of the pan.
  • In a medium mixing bowl combine flour, cinnamon, pumpkin pie spice, ginger, baking soda and salt. Stir to combine.
  • In a large mixing bowl combine sugar, pumpkin, eggs, oil, sour cream and vanilla. Beat together with a spoon until mixed.
  • Gently stir dry ingredients into the wet until everything is well combined.
  • Pour the batter into the bundt pan. Bake in preheated oven for 50-55 minutes until top springs back to the touch and a cake tester comes back with a few damn crumbs.
  • Remove the cake from the oven and cool on the counter for 15 minutes. Then carefully loosen sides with spatula if needed and then invert unto a cake plate. Refrigerate until fully chilled.

To Make the Brown Sugar Glaze:

  • In a small microwave safe bowl, stir together the brown sugar and apple juice. Microwave for 30 seconds until the sugar starts to dissolve. Leave this mixture to cool on the counter while you make the filling.

To Make the Cream Cheese Filling

  • In a large mixing bowl with a hand mixer or in the bowl of a stand mixer beat all cream cheese filling ingredients on medium speed until fully combined. Scrap the sides with a spatula to make sure everything is mixed in.
  • Turn the mixer up to medium-high and beat for 3-4 minutes. The filling will be light and fluffy.
  • Set aside 1/2 cup of the cream cheese filling for the glaze.

To Assemble The Cake

  • Slice it into four layers with a sharp bread knife. Remove each layer to a plate and set aside. Tip: Holding the knife parallel to the table helps slice evenly. Remember if you don't do this perfectly the filling will make it LOOK like you did!
  • Place the bottom layer on your serving platter and spread one third of the filling on top of it. Place the next layer on top of it taking care to align the pattern of each cake tier. Continue to stack layers of cake and filling until the top tier is on.
  • Whisk the brown sugar mixture to melt as much of the remaining sugar crystals as possible. Then whisk in reserved 1/2 cup of cream cheese filling until smooth.
  • Use a spoon to drizzle on the glaze allowing it to spill over the sides.
  • Chill the cake until ready to serve. Store any leftovers in the refrigerator for up to 5 days.

Notes

Plan on 10 minutes to prep the cake, 30 to bake, 1-2 hours to cool, and 15 - 20 minutes to fill and glaze the cake.

Nutrition

Calories: 709kcal | Carbohydrates: 86g | Protein: 6g | Fat: 39g | Saturated Fat: 26g | Cholesterol: 116mg | Sodium: 614mg | Potassium: 219mg | Fiber: 2g | Sugar: 67g | Vitamin A: 4933IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg