Cakes/ Halloween & Autumn

Cheesecake Swirl Pumpkin 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!

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!

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog
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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!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

For the Cake

  • 3 cups cake flour* 300g
  • 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 caster sugar/granulated sugar 200g
  • 1/2 cup light or dark brown sugar 100g
  • 1 cup unsalted butter 226g, melted
  • 1 cup Greek yoghurt 240ml, room temperature
  • 1 can pumpkin puree 15oz

For the Filling

  • 1 cup cream cheese 225g, softened
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain/all-purpose flour

For the Frosting

  • 2 cups icing/powdered sugar 250g
  • 1/4 cup cream cheese 55g, 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.

For the Filling

  1. 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.
  2. Spread the cheesecake mixture evenly over the cake batter, then pour the remaining cake batter on top.
  3. 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

  1. 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.

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Pumpkin Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

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20 Comments

  • Reply
    Lokness @ The Missing Lokness
    August 26, 2016 at 9:25 pm

    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

      Thanks, Lokness! 🙂

  • Reply
    Jess @ What Jessica Baked Next
    August 27, 2016 at 7:04 am

    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

      Thanks, Jess! 🙂

  • Reply
    Just Jo
    August 28, 2016 at 11:15 am

    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
    Georgina Ingham | Culinary Travels
    August 28, 2016 at 3:32 pm

    You had me at cheesecake swirl. Add in pumpkin and swoon! It looks and sounds divine.

    • Reply
      Marsha
      August 28, 2016 at 9:36 pm

      Thanks, Georgina!

  • Reply
    Noel Lizotte
    August 28, 2016 at 3:44 pm

    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
    Bintu - Recipes From A Pantry
    August 28, 2016 at 4:30 pm

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

  • Reply
    Noor
    August 28, 2016 at 4:31 pm

    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

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

  • Reply
    Nikki
    August 30, 2016 at 3:19 am

    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

      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
    Miranda
    August 30, 2016 at 8:40 pm

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

    • Reply
      Marsha
      August 30, 2016 at 9:33 pm

      Thanks, Miranda! 🙂

  • Reply
    Vicki Bensinger
    August 31, 2016 at 4:22 am

    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.

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