PUMPKIN CHEESECAKE SWIRL BUNDT CAKE

Pumpkin Cheesecake Swirl Bundt Cake {Pound Cake} is the ultimate pumpkin cake. It’s simple and delicious. If you’re a pumpkin lover, it’s perfect for fall or anytime. 

PUMPKIN CHEESECAKE SWIRL BUNDT CAKE

Tender pumpkin cake has a swirl of sweet cream cheese running through it and a delicate glaze over the top. So good!

Nothing is more comforting than this Pumpkin Bundt with Cheesecake Swirl. You start with a yellow cake mix and add in pumpkin and spices to make the moistest pumpkin cake! A cheesecake filling runs throughout the middle making it heavenly. Finally, it gets topped with a cream cheese glaze to really put this cake over the top. This is sure to be your new favorite this Fall!

PUMPKIN BUNDT CAKE TIPS

• Store cake in an airtight container for up to 3 days.
• Do not skip placing your bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.
• Make sure you are using pure pumpkin and not pumpkin pie mix.
• You can use pumpkin pie spice or just cinnamon if that is what you have on hand.
• The consistency of the glaze is totally up to your preference. If you like a thick glaze don’t add any water. If you like a thinner glaze add a little water at a time. You can also add milk instead of water to the glaze.

GENERAL BAKING INFO

I wrote a post to help you when you’re baking cakes. You can read it here: Baking Cakes: Problems and Tips. Some quick tips I have also listed below.

1. As with most baking, make sure your butter is at room temperature and soft. It will indent easily when mashed with your finger, but not be oily.
2. Your eggs and other dairy ingredients also need to be at room temperature. They will incorporate much easier into the other ingredients at room temperature, making for a lighter, fluffier cake.
3. Use good quality ingredients. Read some of the differences between name-brand and store-bought ingredients here. Use real butter, not margarine. You can use salted or unsalted butter depending on your personal preference. (Experts say to use unsalted.)
4. When baking cakes especially pound cakes, cheesecakes, and souffles, I’ve found it super important to use the correct temperature. Now, you may think you have your oven set at the right temperature, but you need to calibrate your oven to be certain. It’s may read correctly on the outside, but the actual temperature on the inside is way off! 
5. I use a bundt pan. To change the pan size, read this to determine the baking time.

While you’re here, check out these recipes

1. 1. Grannys Orange Marmalade Pound Cake
   2. Fig Preserve Pound Cake
   3. Sour Cream Pound Cake
   4. Old Fashioned Blue Ribbon Pound Cake
   5. Strawberry & Cream Pound Cake
   6. Amaretto Peach Upside Down Pound Cake
   7. Fresh Strawberry Pound Cake
   8. Hummingbird Pound Cake

PUMPKIN CHEESECAKE SWIRL BUNDT CAKE

Nothing is more comforting than this Pumpkin Bundt with Cheesecake Swirl.  You start with a yellow cake mix and add in pumpkin and spices to make the moistest pumpkin cake!  A cheesecake filling runs throughout the middle making it heavenly. Finally, it gets topped with a cream cheese glaze to really put this cake over the top.  This is sure to be your new favorite this Fall!

Author: Paula

5 from 7 votes

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Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 16 servings

Ingredients

CAKE

• 15.25 ounce yellow cake mix
• 1 cup canned pure pumpkin
• ½ cup water
• ⅓ cup vegetable oil
• 1 tablespoon pumpkin pie spice
• 4 large eggs at room temperature

FILLING

• 8 ounces cream cheese softened
• ⅓ cup sugar
• 1 large egg

GLAZE

• 4 ounces cream cheese softened
• ¼ cup butter softened
• 1 cup powdered sugar

Instructions

• Preheat the oven to 350 degrees. Grease a 10-12 cup bundt pan with solid vegetable shortening and then sugar. Pour out the excess sugar.
• CAKE: In a large mixing bowl combine the cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice. Whisk until all blended.
• FILLING: In a medium mixing bowl whisk the 8-ounce package of cream cheese, ⅓ cup sugar, and 1 egg until well combined and smooth.
• Pour half of the pumpkin cake batter into your bundt pan. On top of that pour the cheesecake mixture. Top with the rest of the batter.
• Place your bundt pan on a baking sheet and place it in the oven to bake for 45 minutes or until a toothpick inserted comes out clean.
• Cool the cake for 10 minutes before inverting it onto a wire rack to cool completely.
• Once cool, prepare the glaze. In a medium mixing bowl whisk together the 4 ounces of cream cheese and butter until smooth.
• Whisk in the powdered sugar.
• If your glaze is too thick you can add a tablespoon of water at a time until your desired consistency.
• Drizzle or spoon the glaze all over the cake. Serve.

Notes

Tips and Tricks

●      Store cake in an airtight container for up to 3 days.

●      Do not skip placing your bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.

●      Make sure you are using pure pumpkin and not pumpkin pie mix.

●      You can use pumpkin pie spice or just cinnamon if that is what you have on hand.

●      The consistency of the glaze is totally up to your preference.  If you like a thick glaze don’t add any water. If you like a thinner glaze add a little water at a time.  You can also add milk instead of water to the glaze.

 

Nutrition

Calories: 273kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 310mg | Potassium: 96mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2761IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

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