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!
Servings: 12 - 14 slices
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 double/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.
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.