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?