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!
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.
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.
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!
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!
Want a slice?
I really hope my Cheesecake Swirl Pumpkin Bundt Cake inspires you to get autumn baking a little early 😉 Or, why not save for later?
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!
Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
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
Pour half of the batter into the prepared pan.
For the Filling
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.
Spread the cheesecake mixture evenly over the cake batter, then pour the remaining cake batter on top.
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.
For the Frosting
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.
*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.