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! 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
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 use 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?
See all my Autumn recipes!
- 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/granulated sugar 200g
- 1/2 cup light or dark brown sugar 100g
- 1 cup unsalted butter 226g, melted
- 1 cup Greek style yoghurt 240g
- 1 can pumpkin puree 15oz
- 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
- 2 cups icing/powdered sugar 250g
- 1/4 cup cream cheese 55g, softened
- 3 - 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 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.
- 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.
- 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.
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 2 months. Thaw overnight in the fridge before serving.
The calories are an estimate only.