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
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!
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, their measurements, 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.
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.
Tried this recipe?
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 #simplybakeblog. I’d love to see!
Try these delicious autumn recipes next!
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Cheesecake Swirl Pumpkin Bundt Cake
Ingredients
For the Cake
- 3 cups 375g cake flour*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4 large eggs
- 1 cup 200g caster/granulated sugar
- ½ 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
- ¼ 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
- ¼ cup 55g cream cheese, softened
- 3 – 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Cake
- 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂
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.
Thanks, Vicki!
I’m so ready for pumpkin everything! This cake looks so wonderful 🙂
Thanks, Miranda! 🙂
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.
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.
This cake looks deeevine! If I have homemade pumpkin puree that I’ve frozen, can I use it for this cake?
Homemade pumpkin puree is fine! Just thaw it before use 🙂
I bet the cream cheese frosting makes it taste extra yummy. Pumpkin and cheese frosting is a fab combination
Thanks, Bintu!
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.
Thanks, Noel!
You had me at cheesecake swirl. Add in pumpkin and swoon! It looks and sounds divine.
Thanks, Georgina!
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!
Thanks, Jo!
I’m super excited for all the pumpkin recipes! This bundt cake looks fantastic, Marsha! I love the cheesecake swirl. 🙂
Thanks, Jess! 🙂
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! 🙂
Thanks, Lokness! 🙂