Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake

Sometimes I think I’ve had a stroke of brilliance but then I find out I am not actually quite as brilliant as I thought. I told my mother I was making a cake. A pumpkin cake. No, a real pumpkin cake. A cake that actually looks like a pumpkin. But still tastes like cake. Pumpkin cake.

Genius right?

Pumpkin Cream Cheese Bundt Cake

Well then my mother says to me, “oh that reminds me, did I show you that cake I found that I thought you should make??” No mother you did not. “Oh well let me show you!” she says.

Oh hey… that looks like the cake sitting in my kitchen right now…

I guess I’m not so genius. Or I am, but someone else was genius before me.

Maybe you have made a pumpkin cake that looks like a pumpkin before and you’re thinking right now, okay seriously, been there done that.

I’m sorry. Please forgive me for borrowing your genius.

 

Pumpkin Cream Cheese Bundt Cake

 

Regardless of the fact that this cake is not wholly original and I’m sure you may find other like it on pinterest, the point is that I made this cake and it was delicious and beautiful and now I’m going to share it with you.

And by the way, all of my non-Pinteresty party attendees were absolutely wowed by this cake. They truly thought it was genius. And my more Pinterest-savvy attendees still adored it, even if they did throw in a “oh how cute, I saw that on Pinterest!”.

Sometimes it isn’t about being the first ever to do something. Sometimes it’s just about doing it at all. Early or late, doesn’t matter. I made this cake and I loved it, and I’m pretty sure you will too!

Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake
 
Prep time
Cook time
Total time
 
The absolute perfect centerpiece and hit dessert for your holiday party this season!
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • *The recipe below is for ONE bundt cake.
For a Single Layer Cake
  • 1 box yellow cake mix, sifted
  • ½ teaspoon baking soda
  • 2 eggs
  • 1¾ cup pumpkin
  • ½ teaspoon ginger
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup sugar
For the Cream Cheese Filling
  • 8 oz cream cheese, softened
  • ½ cup sugar
  • 1 egg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla
Icing
  • 3½ cups powdered sugar
  • 5-6 tablespoons milk
  • red and yellow food coloring
  • Optional: real pumpkin stem
Instructions
  1. Preheat oven to 350. Grease a round bundt pan and set aside.
  2. In a large bowl combine cake mix, baking soda, ginger, cinnamon, cloves, and sugar and whisk to mix well. Mix in eggs, pumpkin, and vanilla. In another bowl beat cream cheese, sugar, and egg until creamy. Mix in cinnamon and vanilla.
  3. Pour half of cake batter into prepared bundt pan. Next, spread on cream cheese mixture. Top with remaining cake batter. Bake 50-60 minutes or until inserted knife comes out mostly clean.
  4. **To make full pumpkin, you will need to make the above cake twice. Do not double the recipe and split between two cake pans. Make the cake two times. Flip one cake upside down, set second cake on top.
  5. Make the icing by mixing together powdered sugar and milk in a microwave safe bowl. Stir in ½ teaspoon yellow food coloring. Add red coloring 2-3 drops at a time until desired shade of orange is reached. Warm icing in microwave (20-30 seconds) until pourable consistency is reached. Pour icing over cake. Allow to cool and set. Top with optional pumpkin stem. Slice and serve at room temperature.
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Comments

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  1. Susan says

    Do you make both cakes in a Bundt pan or is one of the cakes prepared in a round cake pan? If both are made in a Bundt pan, do you slice of the ’rounded’ part on the bottom cake to get them to stack correctly?

    • CremedelaCrumb1 says

      Both cakes are made in bundt pans. You can slice the bottoms off, and I might try that next time but I didn’t trust myself to cut them evely ha, so the cake you see in the pictures neither of them have been cut, I simply flipped one upside down and sat the other one on top and it worked :)

  2. Michelle says

    This is amazing!!! I am going to make this for Thanksgiving! Is the amounts for the icing enough to cover the cake? Or does it need to be doubled since you have to make the cake twice to achieve the pumpkin look.

    • CremedelaCrumb1 says

      Hi Michelle! The recipe for the icing will give you enough to cover the top and drip down the sides, like you see in the pictures. If you want the whole thing completely covered in the icing, then double the ingredients listed in the recipe. I hope you enjoy it!!

  3. says

    When I saw your recipe on pinterest, I could not stop thinking about it all week. Back in my college and the few years after during the fall I would stop into Starbucks for one of their pumpkin cream cheese muffins. I currently live about 2 hours away from the nearest Starbucks. Of the many recipes I have pinned and found on pinterest, this is the only one that I could not get out of my head. I have a mum flower bundt pan which is going to be the shape of mine. Thank you so much for sharing your recipe, and thank you so much for having a wonderful layout for printing.

  4. Stephanie says

    Should I double the icing recipe as well? Or will the ingredients listed be enough to cover both bundt cakes?

    • Tiffany says

      The ingredients listed for the icing will cover the bunt cakes as much as you see in the pictures, if you would like both of the cakes to be completely covered with no brown cake showing, double the recipe! :)

    • Tiffany says

      I do use spreadable cream cheese in some of my recipes as a substitute for block cream cheese and it works well with some, and no so well with others. I haven’t tried it with this recipe so I can’t say for sure but I would suggest using block style cream cheese if at all possible!