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Pumpkin Cream Cheese Bundt Cake
Brunch, Dessert

Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake combines a moist, perfectly spiced pumpkin cake with cream cheese filling and a thick maple-rum glaze. This is truly the perfect fall dessert!
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Makes: 10 - 12 servings

Ingredients

Pumpkin Cake

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 15 oz Libby's canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup neutral oil, like canola
  • 1 stick (4 oz, 1/2 cup) unsalted butter, melted
  • 4 eggs, room temperature

Cream Cheese Filling

  • 12 oz brick cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract

Maple-Rum Glaze

  • 1 1/4 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon dark rum
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon maple extract
  • 1/4 teaspoon kosher salt

Instructions

  • Preheat an oven to 350 F.
  • Prepare the pan. Grease a 12-cup bundt pan really well with melted butter and dust with flour. This is really the key to making sure your cake doesn't stick to the pan.
  • Mix the dry ingredients. In a mixing bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, and ground ginger until well-mixed.
  • Mix the wet ingredients. In a larger mixing bowl, whisk together the pumpkin, eggs, vanilla, sugars, oil, and melted butter until very smooth.
  • Fold in the dry ingredients. Use a rubber spatula to fold in the dry ingredients until well-mixed and no streaks of flour remain. Set aside.
  • Mix the cream cheese filling. Using a hand mixer, beat together the cream cheese and sugar. Then, beat in the egg and vanilla until smooth.
  • Layer, then bake. Pour half of the pumpkin cake batter into the prepared bundt pan. Spread the cream cheese layer evenly over the batter, then pour the rest of the pumpkin cake batter on top. Bake for 50-55 minutes, until a toothpick comes out clean. Let the cake cool for 1 hour before inverting onto a plate. Refrigerate the cake for 1 hour.
  • Make the glaze. Whisk together the glaze ingredients until smooth and very thick, but still drizzle-able. Pour the glaze onto the cake and let it set for 20 minutes before serving.

Nutrition

Calories: 705kcalCarbohydrates: 90gProtein: 9gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 140mgSodium: 518mgPotassium: 255mgFiber: 2gSugar: 59gVitamin A: 7478IUVitamin C: 2mgCalcium: 144mgIron: 3mg