Pumpkin Cream Cheese Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Bundt cake with layers of spiced pumpkin cake and rich cream cheese filling. Warm spices dominate with cinnamon, ginger, and nutmeg balancing creamy richness. A fall showstopper suitable for any gathering.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
- 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) vegetable oil (see Note)
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
- 1 large egg, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- salted caramel sauce
- flaky sea salt, for sprinkling
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h
- Sodium
- 481mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 481MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.