Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins | Servings: 10
This amazing recipe combines two of my most favourite desserts; cheesecake and pumpkin cake! Bake this wonderful cake and be reminded of fall.
Ingredients
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Cake Batter:
3 large eggs
1 1/2 sticks 3/4 c. unsalted butter, softened
2 tsp baking powder
1 tsp baking soda
3/4 tsp ground allspice
1 tsp cinnamon
3/4 c. well-shaken buttermilk
2 tsp vanilla
2 1/4 c. all-purpose flour plus more for dusting pan
1 1/4 c. granulated sugar
1 1/4 c. canned solid-pack pumpkin from a 15-ounce can; not pie filling
1/2 tsp salt
Cream Cheese Filling:
1 large egg
8 ounces cream cheese softened
1 tsp lemon juice
1/2 c. granulated sugar
3 tbsp all-purpose flour
1 tsp vanilla extract
Icing:
1 1/2 c. confectioners sugar
2 tbsp plus 2 tsp well-shaken buttermilk
How to make Cheesecake Filled Pumpkin Bundt Cake
Cake Batter:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease and flour a bundt pan. Shake the excess flour off in a medium mixing bowl. In the same bowl, add the rest of the flour, baking powder, baking soda, cinnamon, allspice, and salt. Mix well until combined and set aside.
Step 3: Whisk the pumpkin, buttermilk, and vanilla in another medium-sized mixing bowl until well combined. Set aside.
Step 4: Cream the butter and sugar in a bowl of a stand mixer for about 3 to 4 minutes or until light and fluffy. Add the eggs, a piece at a time, beating for a minute at medium speed. Adjust the speed to low, then add in the flour mixture in batches alternately with the pumpkin mixture. Make sure to start and end with the flour mixture. Beat until the batter is smooth. Keep in mind not to overmix the batter.
Cream Cheese Filling:
Step 5: Combine the cream cheese and sugar until light and smooth. Add the egg and beat until mixed. Add the rest of the ingredients. Continue to beat until incorporated, then set aside.
Assembly:
Step 6: In the prepared bundt pan, pour 3 cups of the cake batter and smooth it out using the back of a large spoon, creating a bit of ditch for the cream cheese filling.
Step 7: Very carefully add the cream cheese mixture in the centre, making sure it doesn’t touch the edges and stays in the middle.
Step 8: On top of the cream cheese, carefully spoon the rest of the cake batter, spreading it to even out the top.
Bake:
Step 9: Place the pan in the preheated oven. Bake the cake for about 45 minutes.
Step 10: Adjust the oven heat to 325 degrees F. Tent the pan with foil. Resume baking for an additional 15 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 11: Remove the cake from the oven and let it cool for at least 5 to 10 minutes before inverting it onto a cooling rack. Let the cake cool fully before applying the icing.
Icing:
Step 12: Place the confectioners’ sugar in a small bowl. Add the buttermilk and keep whisking until smooth.
Step 13: Once the cake is cooled, drizzle the icing over it.
Ingredients
- Cake Batter:
- 3 large eggs
- 1 1/2 sticks 3/4 c. unsalted butter, softened
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp ground allspice
- 1 tsp cinnamon
- 3/4 c. well-shaken buttermilk
- 2 tsp vanilla
- 2 1/4 c. all-purpose flour plus more for dusting pan
- 1 1/4 c. granulated sugar
- 1 1/4 c. canned solid-pack pumpkin from a 15-ounce can; not pie filling
- 1/2 tsp salt
- Cream Cheese Filling:
- 1 large egg
- 8 ounces cream cheese softened
- 1 tsp lemon juice
- 1/2 c. granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- Icing:
- 1 1/2 c. confectioners sugar
- 2 tbsp plus 2 tsp well-shaken buttermilk
Instructions
Cake Batter:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease and flour a bundt pan. Shake the excess flour off in a medium mixing bowl. In the same bowl, add the rest of the flour, baking powder, baking soda, cinnamon, allspice, and salt. Mix well until combined and set aside.
Step 3: Whisk the pumpkin, buttermilk, and vanilla in another medium-sized mixing bowl until well combined. Set aside.
Step 4: Cream the butter and sugar in a bowl of a stand mixer for about 3 to 4 minutes or until light and fluffy. Add the eggs, a piece at a time, beating for a minute at medium speed. Adjust the speed to low, then add in the flour mixture in batches alternately with the pumpkin mixture. Make sure to start and end with the flour mixture. Beat until the batter is smooth. Keep in mind not to overmix the batter.
Cream Cheese Filling:
Step 5: Combine the cream cheese and sugar until light and smooth. Add the egg and beat until mixed. Add the rest of the ingredients. Continue to beat until incorporated, then set aside.
Assembly:
Step 6: In the prepared bundt pan, pour 3 cups of the cake batter and smooth it out using the back of a large spoon, creating a bit of ditch for the cream cheese filling.
Step 7: Very carefully add the cream cheese mixture in the centre, making sure it doesn’t touch the edges and stays in the middle.
Step 8: On top of the cream cheese, carefully spoon the rest of the cake batter, spreading it to even out the top.
Bake:
Step 9: Place the pan in the preheated oven. Bake the cake for about 45 minutes.
Step 10: Adjust the oven heat to 325 degrees F. Tent the pan with foil. Resume baking for an additional 15 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 11: Remove the cake from the oven and let it cool for at least 5 to 10 minutes before inverting it onto a cooling rack. Let the cake cool fully before applying the icing.
Icing:
Step 12: Place the confectioners' sugar in a small bowl. Add the buttermilk and keep whisking until smooth.
Step 13: Once the cake is cooled, drizzle the icing over it.