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!
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.