Go Back
- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 cup canned pumpkin puree - ½ cup vegetable oil - 3 large eggs - 8 oz cream cheese (softened) - ¼ cup powdered sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt Gathering these ingredients is the first step to making your Pumpkin Cream Cheese Swirl Bundt Cake. Each item plays a crucial role in building flavor and texture. The all-purpose flour forms the base of the cake. It gives structure and lightness. Granulated sugar adds sweetness, while canned pumpkin puree brings in that cozy fall flavor. Vegetable oil keeps the cake moist and soft. The three eggs bind everything together and help the cake rise. For the cream cheese swirl, you'll want softened cream cheese. It blends best when soft. Powdered sugar sweetens the cream cheese, making it smooth and tasty. The extra egg and vanilla extract enhance the flavor and texture of the swirl. The spices are key to that warm, inviting taste. Baking powder and baking soda help the cake rise. Ground cinnamon, nutmeg, and ginger add warmth and depth. A touch of salt balances the flavors. Now you have everything you need to create this delightful cake. - Preheat the oven to 350°F (175°C). - Grease and flour a 10-cup Bundt pan. - In a large bowl, whisk together: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - In a different bowl, combine wet ingredients: - 1 cup canned pumpkin puree - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - Pour half of the pumpkin batter into the prepared Bundt pan. - Dollop the cream cheese mixture on top of the pumpkin batter. - Pour the remaining pumpkin batter over the cream cheese. - Use a knife to swirl the two layers for a marbled effect. - Bake for 50-60 minutes. - Check doneness by inserting a toothpick into the cake. - If it comes out clean, the cake is ready. To get the best pumpkin cream cheese swirl cake, start with the right batter consistency. It should be thick but pourable. If it's too runny, add a little more flour. If too thick, mix in a splash of milk. Cooling time matters, too. After baking, let the cake cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. To make your cake shine, dust it with powdered sugar. A simple glaze made from powdered sugar and milk adds a nice touch, too. Pairing slices with whipped cream brings out the flavors. The creaminess complements the spices and pumpkin perfectly. Greasing and flouring your Bundt pan is key. Use butter or cooking spray, then sprinkle flour evenly. This step prevents sticking. Each oven is different. Check your cake around the 50-minute mark. A toothpick should come out clean when it’s done. If it needs more time, give it a few extra minutes. {{image_2}} You can easily change the flavor of your cake. Adding chocolate chips gives a sweet surprise. Just fold in one cup of chocolate chips into the batter. This makes each bite rich and delightful. You can also mix in nuts like walnuts or pecans. They add a nice crunch and contrast to the soft cake. About half a cup of chopped nuts works well. When it comes to frosting, you have options. You can stick with cream cheese frosting. Just beat together cream cheese, butter, and powdered sugar for a smooth topping. If you want a lighter touch, try a glaze. A simple maple glaze is a tasty choice. Just mix powdered sugar with maple syrup and a little milk until smooth. You can also make a vanilla glaze the same way. Want to make this cake fit your diet? There are easy swaps. For a gluten-free version, use gluten-free flour instead of all-purpose flour. Make sure to check the blend for the best taste. If you need a vegan option, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit until it thickens. You can also use a dairy-free cream cheese for the swirl. These changes let everyone enjoy this cake! To keep your Pumpkin Cream Cheese Swirl Bundt Cake fresh, store it properly. First, allow the cake to cool completely. Then, wrap it tightly in plastic wrap or foil. This seals in moisture and keeps out air. You can place it in the fridge if you plan to eat it within a week. For longer storage, freeze the wrapped cake. It stays fresh for up to three months in the freezer. This cake is best enjoyed fresh, but it can last. In the fridge, it stays good for up to a week. If you freeze it, the quality remains for about three months. Check for signs of spoilage. If the cake smells off or shows mold, it is time to toss it. A dry texture or hard crust also means it's no longer good. When you want to enjoy a slice of your cake, reheating is simple. The best method is using the microwave. Place a slice on a microwave-safe plate. Heat for 10-15 seconds to warm it through. Avoid overheating, or it will dry out. You can also use the oven. Preheat it to 350°F (175°C) and wrap the cake in foil. Heat for about 10 minutes. This keeps it moist and tasty. Yes, you can make this cake ahead of time. Once it cools, wrap it tightly in plastic wrap. Store it at room temperature for up to two days. For longer storage, place it in the fridge for up to a week. You can also freeze it. Just wrap the cake well and keep it in the freezer for up to three months. When you are ready to eat it, let it thaw in the fridge overnight. If you need a substitute for cream cheese, there are several options. You can use mascarpone cheese for a similar texture. Greek yogurt is another good choice, though it will be a bit tangier. For a dairy-free option, use coconut cream. Blend it until smooth to mimic the cream cheese swirl. This recipe can be modified for special diets. For a gluten-free version, use a gluten-free flour blend. If you want a dairy-free option, replace the eggs with flax eggs and use a dairy-free cream cheese. You can also use a plant-based milk in the batter. These swaps will let everyone enjoy this tasty cake! This blog covers a delicious pumpkin Bundt cake recipe. You learned about the key ingredients, step-by-step instructions, and helpful tips. I also shared ideas for variations and storage. Baking should be fun and rewarding. With this recipe, you can create a lovely treat for any occasion. Explore different flavors and share with friends. Don’t hesitate to try this recipe and make it your own. Happy baking!

Pumpkin Cream Cheese Swirl Bundt Cake

Indulge in the delightful flavors of fall with this Pumpkin Cream Cheese Swirl Bundt Cake! This easy recipe combines moist pumpkin cake with a rich cream cheese swirl, creating a perfect dessert for any occasion. From the warm spices to the creamy filling, every bite is a treat. Ready to impress your friends and family? Click through to explore the full recipe and make this beautiful cake for your next gathering!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup canned pumpkin puree

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.

      In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.

        Gradually add the pumpkin mixture to the dry ingredients, stirring until just combined.

          In a separate bowl, prepare the cream cheese swirl by beating the softened cream cheese with the powdered sugar, egg, and vanilla until smooth and creamy.

            Pour half of the pumpkin batter into the bottom of the prepared Bundt pan. Then, add the cream cheese mixture by dolloping it over the batter.

              Finally, pour the remaining pumpkin batter over the cream cheese layer and use a knife to slightly swirl it together for a marbled effect.

                Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.

                  Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 20 mins | 1 hr 15 mins | 12 servings

                      - Presentation Tips: Dust the cooled Bundt cake with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk for a beautiful finish. Serve slices with a dollop of whipped cream for extra indulgence!