If You Can Pour Batter, You Can Totally Make This

So, let me just say—if I had a dollar for every time someone has asked me about this Pumpkin Cream Cheese Bundt Cake, I could maybe buy a fancy new mixer (even though I’m kind of attached to my old one—it’s missing that little rubber foot but still works!). I actually started making this cake when I wanted something pumpkiny but, you know, not that pumpkin pie everyone brings to Thanksgiving. Plus, my brother is obsessed with cream cheese fillings, so... here we are. If my kitchen could talk, it’d probably complain about the endless bowls and maybe that time I accidentally wore orange batter as a scarf. Anyway, let’s get cracking!

Why You’ll Love This (Or, Why My Family Won’t Let Me Skip It)

I bring this to family get-togethers because everyone fights over the cream cheese swirl (seriously, people fish for it—don't ask), and the pumpkin flavor is somehow cozy but not cloying. I make this when I want to impress but not work too hard, because honestly, most of the time you just toss it in the oven and wait. My only real struggle is not eating half the filling before assembly—sooo good. And if you’ve ever been annoyed at cakes sticking to pans, well... let’s just say I’ve learned my lesson there. Kingdoms might’ve fallen for less. But this one’s worth every minute, trust me (and if nothing else, it makes the house smell amazing).

Gather Up These Ingredients (Substitutions Welcome!)

Pumpkin puree: 1 can (about 425g, or 15oz). I use Libby's when I remember, but honestly, store-brand does the trick; I even made it once with leftover roasted squash—bit weirder, but fine in a pinch.
Flour: 2 and ½ cups (or just use whatever's in your jar—I've eyeballed it before, oops).
Sugar: 1 and ¾ cups. Brown sugar gets you that deeper flavor, but white works if that's what you have.
Eggs: 4, large. Farm-fresh eggs are great, but supermarket ones never stopped me!
Vegetable oil: 1 cup. Swapped for melted butter once and it was... heavy (not in a bad way, but, you know, dense).
Baking powder: 2 teaspoons.
Salt: a good pinch, probably half a teaspoon.
Cinnamon: 2 teaspoons (sometimes more—measure with your heart).
Nutmeg and ginger: ½ teaspoon each. Pumpkin pie spice mix works if you don’t want to bother with individual jars.
Cream cheese: 8oz block, softened (if you forget to take it out early, microwave it gently--just don’t go overboard or you’ll have soup).
Powdered sugar: ¼ cup, for the filling; plus more for dusting if you’re feeling fancy.
Vanilla extract: 2 teaspoons. My gran swore by McCormick, but any will do.

Let’s Get Baking: Directions That Don’t Stress You Out

First things first—grease that bundt pan like it’s your job. I mean really, get in all those nooks and crannies; learned this one the hard way. (Butter and a dusting of flour works, or non-stick spray if you’re in a hurry.)
Preheat oven to 350°F (180°C). Promise me you won’t forget—once I got distracted by the dog and ended up waiting 30 minutes for the oven. Cake drama.
In a big bowl, mix together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. I usually just use a fork for this; my stand mixer is collecting dust here.
In another bowl, whisk pumpkin, eggs, oil, and 1 teaspoon vanilla. I sneak a taste—but raw eggs and all that, so, use your best judgement.
Combine the wet and dry ingredients gently. If it looks a bit lumpy, don’t sweat it. You’ll see it smooths out after a few stirs.
Now, beat together cream cheese, powdered sugar, and the other teaspoon of vanilla until smooth. (My electric hand mixer is on its last legs—sometimes I just use a wooden spoon if it’s being temperamental.)
Pour half the pumpkin batter into your pan, plop generous spoonfuls of cream cheese filling around the center, then cover with the rest of the batter. You can swirl it gently with a butter knife if you want to get fancy, but sometimes I just sort of poke at it and call it good.
Bake for about 55–65 minutes, but start checking at 50. If a skewer comes out mostly clean (a little cream cheese cling is fine), you’re golden. Don’t panic if it puffs oddly; settles as it cools.
Cool in the pan for about 15 minutes, then flip onto a plate—say a small prayer if you’re nervous (I do), but if you greased it properly, it should plop out.
Optional: dust with more powdered sugar, or drizzle with a simple glaze (powdered sugar plus a splash of milk and a drop of vanilla).

Tried & True Notes (a.k.a. Stuff I Messed Up So You Don’t Have To)

One time I used cold cream cheese—don’t do that, it goes lumpy; though, honestly, the taste is the same. Just not as pretty.
Don’t over-mix or your cake might end up dense—unless you like it that way; who am I to judge?
If you forget to buy powdered sugar, make your own by running granulated sugar through a blender for a bit. Magic!

Fun Variations to Try (And One Flop I Admit)

Swapped in a handful of chocolate chips once—kids loved it. Maybe too much, there were arguments.
Apple-pie spice as a sub for the pumpkin spices works in a pinch. Tastes a bit more autumnal, if that's your jam.
Tried making this gluten-free by swapping in almond flour. Erm, not my best work... dense as a brick, honestly. Maybe a blend would be better. If you find a way, let me know?

Don’t Stress About Equipment (Bundt or Not!)

Bundt pan is the classic move here, but if you don’t have one, a loaf tin or even a deep cake tin works. Adjust the bake time—just keep checking with a skewer. My friend once used a silicone mold and was shocked it worked; who knew?

How To Make Pumpkin Cream Cheese Bundt Cake

How To Store (Though, Good Luck Making It Last)

Once cooled, wrap tightly in foil or store in an airtight container for up to 4 days; fridge is better if your kitchen’s warm. But honestly, I’ve almost never had a slice make it to day two. Freezes well, too—just slice and bag for a quick morning treat. Reheats surprisingly well in the toaster oven (just don't let the cream cheese burn).

Serving—How We Roll at My House

I love this next to hot coffee, especially in the fall with a little drizzle of maple syrup (Canadian friend’s suggestion, and yeah, I’m hooked). Sometimes I’ll serve it with whipped cream if I’m feeling fancy or just want to impress my in-laws.

Lessons From My Cake Fails (Pro Tips… But Humble Ones)

Don’t rush the cooling! I once unmolded early—half the cake stayed in the pan. Learned that lesson (tasted fine though, and made a great ice cream topping... happy accident?).
Grease every inch of your bundt pan. I know I harp on it, but it’s literally the only thing that can trip you up here, in my opinion.
If you’re using homemade pumpkin puree, make sure to blot it with paper towels; too much water makes the cake soggy, and not in the good way.

FAQ: Real Questions, Not Just Pretend Ones

Can I use low-fat cream cheese? You can, but honestly, it never tastes quite as rich. I mean, if you’re okay with that, go for it? Results will vary a bit—texture might be a bit less creamy.
What if I don’t have a bundt pan? Oh, totally fine; you could use two loaf tins, or even a 9x13 pan (bake time will drop a bit, so check early). Just keep an eye on it, every oven’s a bit different—mine runs hot some days, which is a mystery I’ll never solve.
Can I make this ahead? Definitely! Actually, I think it tastes better the next day. Wrap tight, slice as needed. (And I’ve linked a handy guide I like on Sally’s Baking Addiction for more storage tips.)
How do I get that swirl in the middle? It's not rocket science—just drop the filling in dollops, then sort of wiggle a knife through. You don’t want to overmix it or it disappears completely (which I’ve learned the hard way, sigh).
Do I need to serve this with anything? Nope! But fruit salad or even a blob of vanilla yogurt never goes amiss, in my book.
Can I freeze slices? Yes, and honestly, they're a life-saver when you need an emergency dessert. Just let them thaw at room temp or give them a quick zap in the microwave.
Got a source for that glaze recipe? Sure thing! My fave easy glaze is adapted from King Arthur Baking. Can't really mess it up.

(Hope you enjoy making this as much as I do—if you have a total flop or a fun swap, drop me a line. I’m always up for a kitchen adventure, and honestly, who isn’t looking for an excuse to bake more pumpkin things?)

How To Make Pumpkin Cream Cheese Bundt Cake