Confession #94: I have a weakness… Pumpkin Cream Cheese Bundt Cake

by alexandra

Post image for Confession #94: I have a weakness… Pumpkin Cream Cheese Bundt Cake

I have this weakness, and it’s called Pumpkin Cream Cheese Bundt Cake with a Cinnamon Brown Sugar Glaze.

I love everything about this cake. For starters, how amazing are bundt cakes? I’ve wanted a bundt pan forever and I was beyond excited to finally get one. I’m obsessed with the way glaze just flows down the cake’s ridges like some sort of fountain from my dreams.

This bundt cake is way more than good looks, though. It’s pumpkin, and since I’ve been piling on the pumpkin recipes since the end of September, I think you know how I feel about that. Then there’s the sweet cream cheese filling in the middle, which is like heaven in cream cheese form. Pretty much anything with a cream cheese element is good in my book. And to top it all off, there’s that lovely glaze on top, which combines two of my other favorite things: cinnamon and brown sugar. Put it all together and the results are just – wow. A moist cake, sweet without being too sweet, full of this blend of fall-perfect flavors that will keep you coming back for more. Every time.

Confession: I ate this for breakfast. Warmed up, delicious glaze dripping onto the plate. But it would make a pretty awesome Thanksgiving dessert, too. Or Thanksgiving breakfast. Or days-leading-up-to-Thanksgiving breakfast. I think you get the picture. :)


Pumpkin Cream Cheese Bundt Cake

  • Cook Time: 55 minutes
  • Total Time: 55 minutes
  • Yield: 1 9-inch bundt cake


A spiced Pumpkin Bundt Cake filled with a layer of sweetened cream cheese and topped with a Cinnamon Brown Sugar Glaze.


Cream Cheese Filling

  • 8 ounces cream cheese*
  • 3 1/2 ounces granulated sugar (1/2 cup)
  • 1 egg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract

Pumpkin Bundt Cake

  • 12 3/4 ounces all-purpose flour (3 cups, spoon and sweep)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 2 ounces butter, softened (1/4 cup / half stick)
  • 3 3/4 ounces brown sugar (1/2 cup, packed)
  • 1 3/4 ounces granulated sugar (1/4 cup)
  • 2 eggs
  • 3 7/8 ounces vegetable oil (1/2 cup / 4 fluid ounces)
  • 12 ounces canned pumpkin (1 1/2 cups)
  • 4 1/4 ounces yogurt (1/2 cup) (I used lowfat)
  • 1 1/2 teaspoons vanilla extract

Cinnamon Brown Sugar Glaze

  • 1/2 ounce butter (1 tablespoon)
  • 4 teaspoons milk, plus another 1/4 teaspoon if needed
  • 1 7/8 ounces brown sugar (1/4 cup, packed)
  • 2 ounces confectioner’s sugar (1/2 cup)
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 350 F. Grease a 12-cup bundt pan with non-stick cooking spray (be sure to get all of the grooves in the pan).

To make the Cream Cheese Filling:

  1. In a stand mixer, beat the cream cheese with the granulated sugar until smoother and lighter in texture. Add the egg, cinnamon, and vanilla and beat in until smooth. Transfer to a separate bowl and place in the fridge while preparing the cake batter.

To make the Pumpkin Bundt Cake:

  1. In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.
  2. In the bowl of a stand mixer, cream together the butter and sugars. Beat in eggs, one at a time. Add vegetable oil, pumpkin, yogurt, and vanilla and beat in until the mixture is pretty smooth. Add the dry ingredients and mix in a lowest speed just until evenly incorporated.
  3. Pour half of the pumpkin batter into the prepared bundt pan, making sure the batter covers the bottom of the pan and fills every crevice. Smooth out the top with the back of a spatula. Add the cream cheese filling to cover the first layer of batter, again reaching every crevice and smoothing on top. Repeat with the remaining pumpkin batter, covering the cream cheese completely. Use a knife to swirl the batter in a wavey pattern in opposite directions. Rap the pan firmly against the counter to ensure that the batter settles into the pan without any empty pockets.
  4. Bake the bundt cake in the preheated oven for 55-60 minutes, until a toothpick inserted into a middle area of the cake comes out clean. Let the bundt cool in the pan for 15 minutes, and then transfer it to a wire rack to cool fully.

To make the Cinnamon Brown Sugar Glaze:

  1. Microwave butter and milk in a heat-safe cup or bowl, preferably something with a pouring spout such as a liquid measuring cup, for 40 seconds, or until the butter has melted. Add the brown sugar and stir in until it has melted and the mixture is smooth. Add the confectioner’s sugar and cinnamon and stir in until smooth. The glaze should be somewhat thick but still runny enough to flow easily over the bundt cake. Add about 1/4 teaspoon milk if needed to reach this consistency. Pour the glaze carefully over the top of the cooled cake, focusing on the peak and letting the glaze pool down the sides. Work quickly and efficiently, because the glaze will set fast.
  2. For best presentation, serve cake the day it is made. Store any leftovers in the fridge in a covered container** or covered with plastic wrap (it will still be delicious the following days!).


*If your cream cheese is in a large block or tub, portion it out into about ounce-sized portions before adding to the stand mixer. This will ensure that it gets beaten better for a smoother texture.

**I own this Bundt Cake Keeper and love it! It makes storage super easy and keeps the bundt cake looking nicer.

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Laura (Tutti Dolci) November 16, 2012

That is one incredible bundt, I’m drooling over the glaze!
Laura (Tutti Dolci) recently posted..pumpkin pie barsMy Profile

sara November 17, 2012

Love this – the perfect fall cake. That is some seriously great orange color!

Meghan November 17, 2012

This sounds scrumptious
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alexandra November 19, 2012

It is… possibly my favorite pumpkin recipe this season!

Priya Sreeram November 18, 2012

wow – i am bookmarking this recipe
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Nik@A Brown Table November 19, 2012

I love anything pumpkin, this cake will be on the menu this week!
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alexandra November 21, 2012

Yay! I hope you love it as much as I do!

Simply Tia November 20, 2012

Perfect for the season and looks soooooo delicious. Bookmarked.
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alexandra November 21, 2012

Awesome :)

Riley November 25, 2012

This looked amazing so I decided to make it for my family for Thanksgiving. It was a huge hit but with some suggestions. The cream cheese filling could definately be doubled, and left many of my family members craving more. However, the brown sugar glaze was fantastic and the entire cake was gone by Friday morning! Next time I make this, I will double the cream cheese, but otherwise, delisous! Thank you for the recipe!

alexandra November 26, 2012

I’m so glad you tried the bundt cake! I guess my family is kind of the opposite from yours because most of us felt that the cream cheese was just the right amount for us. Everyone has to make things to suit their tastes though, so that’s good to know that some people might want to double the filling. :) Thanks for letting me know that you all liked it!

sarah murphy October 16, 2013

I accidentally used a pound of cream cheese for the 2nd cake filling and it was too much to not have it layer (see my other comment about the tidy filling surrounded by cake solution). It also made the baking a bit off – not as fluffy and pulled together as the first one, where I followed the recipe because I was not rushing. The second cake was a birthday cake and the birthday boy asked for cream cheese frosting/glaze instead of the brown sugar glaze, so that might be your fix to add more cream cheese to the end cake…

Lorraine October 9, 2014

Did you ever try making this with double cream cheese. We were thinking the same thing.

alexandra October 10, 2014

I haven’t tried it with double the cream cheese filling, but you could easily do a cream cheese glaze instead of the brown sugar glaze to get a similar effect. This carrot bundt cake uses a cream cheese glaze that would work here too.

Mary Kay January 2, 2013

I made this for Christmas Day and I took it a family dinner and everyone loved it. I was so good. I’m defiantly going to make it again. The only thing I changed was instead of yogurt I use cinnamon applesauce.

alexandra January 3, 2013

I’m so happy to hear that! The cinnamon applesauce sounds like an interesting addition (good call on the cinnamon!). I’m glad it worked out well. :)

jenny March 3, 2013

This may be a silly question, but could i substitute the cinnamon, nutmeg, ginger, and cloves for pumpkin pie spice? If so, how much should I use?

alexandra March 3, 2013

Yes! No question is silly. :) I would go with about 2 teaspoons pumpkin pie spice. Do you have the all spice? If not, you could up it to about 2 1/4 teaspoons.

Jennifer September 15, 2013

I made this to bring over to a friends place for dinner. It was super easy. The only thing I’m concerned about (as its still baking) is that my cake batter was super thick!! I had to use a spoon to put it in the bunt pan, and had a hard time spreading the batter on the top of the cream cheese.

alexandra September 15, 2013

It should be fairly thick; some cake batters are liquidy thin and this one isn’t like that. However, it’s possible that you used too much flour, which could happen if you didn’t measure it with the spoon and level/sweep method. Let me know how it turns out!

kristy October 7, 2013

Does this cake have to be refrigerated?

alexandra October 8, 2013

I would recommend refrigerating due to the cream cheese filling, but if you have no qualms about leaving baked goods with cream cheese at room temperature, that might be okay. For a day or so, it would probably be fine at room temp as long as it’s not too hot outside.

Felecia Cofield October 15, 2013

Hello Alexandra! What a pretty cake this is! I love pumpkin anything and I especially love cream cheese, so this is the perfect dessert recipe for me! Thank you for sharing it with us! Have a nice Holiday Season! Blessings from Bama!
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alexandra October 17, 2013

Thanks so much Felecia! This is actually one of my favorite recipes on the blog; I love using cream cheese in baking. :)

sarah murphy October 16, 2013

I made this and wanted the traditional bundt look (that’s where some midwestern mommy spends half the day making the filling be surrounded by cake, I think)… Here’s my tip – no clue how they really did it back in my childhood, but this worked… when you put the first half in the pan, use the back of a spoon to make a well in the center of the cake mix for the filling and you will get the filling surrounded by cake, instead of in a layer.

alexandra October 17, 2013

Thanks for sharing the neat tip! I was never really bothered by seeing the cream cheese layer on the outside, but perhaps that’s because nobody in my family baked bundt cakes when I was young, so I had no prior ideas of what a bundt should look like. :) I think adding a cream cheese glaze is a good way to incorporate more cream cheese if wanted, and you could even merge the two glazes with a brown sugar cream cheese glaze – YUM!

sarah murphy October 17, 2013

This is how they looked in my childhood, hence the “need” for me to try to replicate that…

Until recently, I did not know you could use the pan to just bake a cake – there was a mysterious secret to getting that filling ring in there that must have had something to do with the pan, somewhere in my childhood/imagination…

alexandra October 19, 2013

Ooh, I can see how that would be nice to cut into the bundt and find that surprise inside! Glad you figured out how to make it work. :)

Laurel September 22, 2014

This is almost to the tee what I was looking for to make- the only exception is that I’m thinking of using maple syrup instead of brown sugar for the glaze..we’ll see how that goes. Thanks for the wonderful recipe! Love the idea of the cinnamon in the cream cheese filling!!

alexandra September 23, 2014

Let me know how it goes! You’ll probably have to add a bit more confectioner’s sugar to the glaze (or drop the milk) so it’s not too thin with the maple syrup, but it should work out just fine! :)

Laurel September 23, 2014

Well, I ended up making it with the brown sugar instead. It’s fabulous!! I made one for my sister today for her birthday…and since I knew I was going to want some too, I made a second one for our family. :) Had to cut into it while it was still warm, of course!
Thanks so much for sharing! So so yummy and moist!

alexandra September 25, 2014

Yay! So glad you enjoyed it :)

MsK September 25, 2014

I just made your cake and had to say thank you. Sooooo yummy! I have a silicone Bundt pan, and I’d really recommend that. My cream cheese ribbon didn’t turn out perfect, but in think it was my fault. I added a bit more than half the cake batter before putting it in. This cake is so moist and delicious. Plus it smelled awesome baking. Yea for fall.

alexandra September 26, 2014

I’m so happy to hear that!! Thanks for the tip on the silicone bundt pan; I haven’t worked with one so that’s good to know. :)

jessie December 21, 2014

Hello, I was wondering can I substitute the flour with a spice cake mix instead? Would I still need the yogurt and everything or can I go by the back of the box? I dont want it to fall apart from being too soft.

alexandra December 22, 2014

Hi Jessie,
Usually cake mix has other things added to it, like sugar and leavener, so unfortunately you really can’t just switch it out with the flour in this case.

savanah January 19, 2015

This was sooo good! I’m making again this week for company. Doubled the cream cheese recipe and ended up using about three forths of it, I was glad I made the extra. This recipe was exactly what I was looking for!

alexandra January 20, 2015

Yay, so happy to hear that! Nice to know that you can get away with adding a bit more cream cheese filling :)

shawna February 2, 2015

This cake looks amazing! It’s there anyway I could substitute butter fir the oil? I happen to be out of oil at the moment ;-)

alexandra February 10, 2015

Hi Shawna,
So sorry I didn’t respond to this comment earlier, but I would lean towards not substituting with butter. You can switch up the type of oil – think vegetable, canola, coconut, etc., – but butter tends to create a cake that’s not quite as tender and moist as it would be with oil.

debbie September 15, 2015

on pinterest it calls for 3/4 cup brown sugar- on your website the cake calls for 3-3/4 cup brown sugar- possible error?

alexandra September 15, 2015

Actually it calls for 3-3/4 OUNCES, which is 1/2 cup brown sugar. That should be the same on Pinterest. Hope that helps! :)

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