Cheesecake Swirl Pumpkin Bundt Cake – Super moist and delicious spiced pumpkin Bundt cake filled with a layer of vanilla cheesecake, and drizzled with a cream cheese frosting!

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

And so the autumn baking begins! For me anyway 😉 Which means pumpkin, pumpkin, and more pumpkin. Let me start off by bringing you my deliciously moist Cheesecake Swirl Pumpkin Bundt Cake. Pumpkin and cheesecake lovers, welcome! Come and grab a slice or two.

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

One of my favourite things to bake are Bundt cakes. You can make such a beautiful cake with minimal effort, and that’s why I love them. Many people are intimidated by Bundt cakes, and the biggest reason for that having the cakes break on you when trying to remove them from their pans. Just make sure to generously grease the pans with room temperature butter, or a good baking spray, and invert the cake onto a wire rack or serving plate after 10 minutes of cooling. Be very generous with your greasing, and the cake should fall straight out the pan! I have also tried Wilton Cake Release, and that stuff is amazing. I highly recommend it.

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

To make this pumpkin Bundt cake even better, I filled it with a layer of vanilla cheesecake. Best decision ever. This is my most favourite pumpkin Bundt cake yet! To fill this cake with cheesecake, simply pour half of the cake batter into the Bundt pan, then spread the layer of cheesecake mixture on top. Pour the remaining cake batter on top and bake. Simple!

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

I topped this pumpkin Bundt cake with a cream cheese frosting. It adds the perfect amount of sweetness paired with the pumpkin and cheesecake. The pairing is absolutely scrumptious!

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Want a slice?

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

I really hope my Cheesecake Swirl Pumpkin Bundt Cake inspires you to get autumn baking a little early 😉 Or, why not save for later?

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Enjoy!

Yield: One 10" Bundt cake

Cheesecake Swirl Pumpkin Bundt Cake

Super moist and delicious spiced pumpkin Bundt cake filled with a layer of vanilla cheesecake, and drizzled with a cream cheese frosting!

30 minPrep Time

60 minCook Time

1 hr, 30 Total Time

Save Recipe

Ingredients

    For the Cake
  • 3 cups (300g) cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, room temperature
  • 1 cup (200g) caster sugar/granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240ml) Greek yoghurt, room temperature
  • 1 can (15oz) pumpkin puree
  • For the Filling
  • 1 cup (225g) cream cheese, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain/all-purpose flour
  • For the Frosting
  • 2 cups (250g) icing/powdered sugar
  • 1/4 cup (55g) cream cheese, softened
  • 3 - 4 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

    For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. Whisk together the eggs. Add the sugars, and whisk until combined. Add the melted butter, yoghurt, and pumpkin and whisk until combined. Fold in the dry ingredients
  4. Pour half of the batter into the prepared pan.
  5. For the Filling
  6. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg and vanilla, then fold in the flour.
  7. Spread the cheesecake mixture evenly over the cake batter, then pour the remaining cake batter on top.
  8. Bake for about 60 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 10 minutes before inverting the cake onto a wire rack or serving plate to cool completely.
  9. For the Frosting
  10. Whisk together the icing sugar, cream cheese, heavy cream, and vanilla extract until smooth, fairly thick and pourable. Add more heavy cream if needed. Pour over the cooled cake (or pipe it on using a piping bag), then slice and serve.

Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

http://marshasbakingaddiction.com/cheesecake-swirl-pumpkin-bundt-cake/

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

never miss a recipe! subscribe to receive new posts via email:

Or subscribe via the RSS reader of your choice:

bloglovin’ Feedly

20 Comments

20 Comments on Cheesecake Swirl Pumpkin Bundt Cake

  1. Lokness @ The Missing Lokness
    August 26, 2016 at 9:25 pm (5 months ago)

    What a beautiful bundt cake, Marsha! Cheesecake combines with pumpkin cake? It look scrumptious! I can’t wait to dig my fork in it. I love FALL! 🙂

    Reply
    • Marsha
      August 27, 2016 at 9:12 am (5 months ago)

      Thanks, Lokness! 🙂

      Reply
  2. Jess @ What Jessica Baked Next
    August 27, 2016 at 7:04 am (5 months ago)

    I’m super excited for all the pumpkin recipes! This bundt cake looks fantastic, Marsha! I love the cheesecake swirl. 🙂

    Reply
    • Marsha
      August 27, 2016 at 9:11 am (5 months ago)

      Thanks, Jess! 🙂

      Reply
  3. Just Jo
    August 28, 2016 at 11:15 am (5 months ago)

    I saw this on Instagram and thought how delicious it looks. I’ve got quite a collection of bundts going on so I must make this in it some time soon!

    Reply
    • Marsha
      August 28, 2016 at 9:36 pm (5 months ago)

      Thanks, Jo!

      Reply
    • Marsha
      August 28, 2016 at 9:36 pm (5 months ago)

      Thanks, Georgina!

      Reply
  4. Noel Lizotte
    August 28, 2016 at 3:44 pm (5 months ago)

    Everything to love about this cake! I like making Bundts cakes too, as they always look pretty and I don’t have to worry about icing disasters.

    Will be trying this recipe.

    Reply
    • Marsha
      August 28, 2016 at 9:36 pm (5 months ago)

      Thanks, Noel!

      Reply
  5. Bintu - Recipes From A Pantry
    August 28, 2016 at 4:30 pm (5 months ago)

    I bet the cream cheese frosting makes it taste extra yummy. Pumpkin and cheese frosting is a fab combination

    Reply
    • Marsha
      August 28, 2016 at 9:35 pm (5 months ago)

      Thanks, Bintu!

      Reply
  6. Noor
    August 28, 2016 at 4:31 pm (5 months ago)

    This cake looks deeevine! If I have homemade pumpkin puree that I’ve frozen, can I use it for this cake?

    Reply
    • Marsha
      August 28, 2016 at 9:35 pm (5 months ago)

      Homemade pumpkin puree is fine! Just thaw it before use 🙂

      Reply
  7. Nikki
    August 30, 2016 at 3:19 am (5 months ago)

    There is an asterisk * next to “3 Cups of Cake flour” but no corresponding note. It might be important to note that 3 cups of Cake flour only equals 2 1/2 cups plus 2 Tablespoons of all-purpose or unbleached flour. If All-purpose flour is substituted equally for cake flour, the cake will be heavy and dry.

    Reply
    • Marsha
      August 30, 2016 at 8:38 am (5 months ago)

      Thank you for pointing that out! Corrected it 🙂 I can’t get hold of cake flour here in the UK and always use a combination of plain/all-purpose flour and cornflour/cornstarch, and it always results in a light, moist and fluffy cake.

      Reply
  8. Miranda
    August 30, 2016 at 8:40 pm (5 months ago)

    I’m so ready for pumpkin everything! This cake looks so wonderful 🙂

    Reply
    • Marsha
      August 30, 2016 at 9:33 pm (5 months ago)

      Thanks, Miranda! 🙂

      Reply
  9. Vicki Bensinger
    August 31, 2016 at 4:22 am (5 months ago)

    This looks so incredibly delicious and moist I think I’m going to make it this weekend. It’s definitely not fall yet but if I crank down The a/c I can pretend.

    Great recipe! I can’t wait to taste this.

    Reply
    • Marsha
      August 31, 2016 at 9:49 am (5 months ago)

      Thanks, Vicki!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *