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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

Cheesecake Swirl Pumpkin Bundt Cake

And so the autumn baking begins! 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!

Cheesecake Swirl Pumpkin Bundt Cake
Cheesecake Swirl Pumpkin Bundt Cake
Cheesecake Swirl Pumpkin Bundt Cake
Cheesecake Swirl Pumpkin Bundt Cake

How to make Cheesecake Swirl Pumpkin Bundt Cake

Ingredients you’ll need:

  • Cake flour: See my recipe notes below on how to make your own if you can’t get hold of any.
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon, ginger, and nutmeg
  • Large eggs
  • Caster/granulated sugar
  • Light brown sugar
  • Unsalted butter
  • Greek-style yogurt
  • Canned pumpkin puree

For the Cheesecake Filling:

  • Cream cheese
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Plain/all-purpose flour

And finally, for the frosting:

  • Icing/powdered sugar
  • Cream cheese
  • Heavy/double cream
  • Vanilla extract

To make this pumpkin cake, simply start by whisking 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, yogurt, and pumpkin puree, and whisk until combined. Fold in the dry ingredients.

Pour half of the batter into a well-greased 10-inch bundt pan.

For the filling, 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.

Allow to 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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Cheesecake Swirl Pumpkin Bundt Cake
Cheesecake Swirl Pumpkin Bundt Cake
Cheesecake Swirl Pumpkin Bundt Cake
Cheesecake Swirl Pumpkin Bundt Cake

This Cheesecake Swirl Pumpkin Bundt Cake is:

  • super quick and easy to throw together
  • incredibly moist and fluffy (as well as a little dense from the pumpkin)
  • loaded with pumpkin and warm spices
  • the perfect cake to serve in autumn/fall time

How long will this bundt cake last? This cake can be stored at room temperature or in the fridge for up to 3 days.

Can I freeze this pumpkin cake? Yes, it also freeze well for up to 3 months. Thaw overnight the in fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Cheesecake Swirl Pumpkin Bundt Cake
Cheesecake Swirl Pumpkin Bundt Cake
Cheesecake Swirl Pumpkin Bundt Cake

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Cheesecake Swirl Pumpkin Bundt Cake

Cheesecake Swirl Pumpkin Bundt Cake

Yield: 12 - 14 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

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

Ingredients

For the Cake

  • 3 cups (375g) 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
  • 1 cup (200g) caster/granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240g) Greek style yoghurt
  • 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.

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.
  4. 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.
  2. 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.

Leftovers can be stored in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to glaze and serve.

This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 592Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 128mgSodium: 249mgCarbohydrates: 89gFiber: 2gSugar: 62gProtein: 8g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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