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a fork taking a bite of pumpkin bundt cake with cream cheese filling
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4.61 from 33 votes

Pumpkin Bundt Cake with Cream Cheese Filling

Pumpkin Bundt Cake with Cream Cheese Filling - a delicious bundt cake that tastes like pumpkin pie, with a lovely cream cheese filling then drizzled with an incredible cream cheese icing!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: cake, Dessert
Cuisine: American
Keyword: Pumpkin Bundt Cake
Servings: 16
Calories: 292kcal


For the Bundt Cake

For the Cream Cheese Filling

For the Cream Cheese Icing

  • 4 ounce cream cheese softened at room temperature
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoon milk plus more as needed


  • Preheat oven to 350 F degrees and grease a bundt pan with butter or cooking spray.
  • Start by making the cream cheese filling. Add all the cream cheese filling ingredients the bowl of your mixer and mix until well incorporated, about 2 minutes. Set this mixture aside. Clean the mixer bowl.
  • Add the butter and brown sugar to the bowl of your mixer and mix for 2 minutes on medium high. Add the eggs and continue mixing for another 2 or 3 minutes until mixture lightens up.
  • While that's mixing, add the flour, baking powder, baking soda, salt and pumpkin pie spice to a bowl and stir it all together. Set aside.
  • Add the buttermilk and pumpkin puree to the mixer and mix until well incorporated, another minute.
  • Add the flour mixture to the mixer and mix for one more minute until all the flour has been incorporated into the mixture.
  • Pour half of the batter into the prepared bundt pan and spread evenly all around. Pour the cream cheese mixture over the pumpkin cake batter and spread this around the bundt pan. Pour the remaining cake batter over the cream cheese filling and spread as evenly as you can.
  • Bake for about 55 minutes or until cake is done. Insert a toothpick into the center of the cake and if it comes out clean, the cake is done.
  • While the cake is baking, make the cream cheese icing. Add all the ingredients for the icing to the bowl of your mixer and mix for about 3 minutes or until smooth. Add more milk as necessary, for a thicker icing use less milk, for an icing that is easier to drizzle, add a bit more milk.
  • Take the cake out of the oven and let it sit in the bundt pan for about 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool a bit for about 10 to 20 minutes.
  • Drizzle with the cream cheese icing and top with chopped pecans if preferred.


  1. As our filling and icing contain dairy, we want to refrigerate this treat. This method will allow the cake to last 3 – 4 days.
  2. If you’d prefer to freeze it be sure to wrap the cake in plastic wrap and aluminum foil for up to 3 months, with the icing stored separately. To thaw the cake you’ll want to keep it wrapped in foil for 3 hours as it thaws on the counter.


Serving: 1slice | Calories: 292kcal | Carbohydrates: 46g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 426mg | Potassium: 245mg | Fiber: 1g | Sugar: 26g | Vitamin A: 961IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg