Name: Pumpkin Cream Cheese Bundt Cake with Spiced Sugar Dusting
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 8 oz cream cheese (full fat, softened to room temperature); 1/3 cup granulated sugar (for cream cheese swirl); 1 large egg yolk (for cream cheese swirl); 1 tsp vanilla extract (for cream cheese swirl); 2 1/2 cups all-purpose flour (spooned and leveled); 2 tsp baking soda; 1/2 tsp fine salt; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1 15 oz can pumpkin puree (not pumpkin pie filling); 1 1/2 cups granulated sugar (for the cake batter); 1/2 cup brown sugar (packed); 3 large eggs (room temperature); 3/4 cup vegetable oil; 1/2 cup sour cream (full fat); 1 cup powdered sugar (for dusting); 1 tsp ground cinnamon (mixed into powdered sugar for dusting)

From the roundup: 22 Pumpkin Cream Cheese Muffin Recipes for Fall Baking

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This pumpkin cream cheese Bundt cake is the one I pull out every October when I need something that looks like I tried harder than I did. Active prep is about 25 minutes. The oven does the rest, and the spiced sugar dusting at the end takes maybe two minutes with a sieve.

The cream cheese swirl is the part people ask about. You spoon it in a ring over the first layer of batter before adding the rest, so it stays tucked inside as the cake bakes. Every slice gets a pocket of tangy filling without any fancy technique or layering equipment.

One thing worth knowing: the flip is the only moment that requires your full attention. I ruined my first one by waiting 25 minutes before turning it out. The steam had nowhere to go and the cake stuck in three places. Fifteen minutes on the rack, then flip confidently, and you will be fine.

Why you will love this

The Bundt pan does the decorating for you. No frosting, no piping, just a dusting of cinnamon powdered sugar.
The cream cheese swirl stays inside the cake, so every slice has a stripe of tangy filling without any extra assembly.
Full-fat sour cream in the batter keeps the crumb moist even on day two or three.
It bakes in one pan and travels well, which matters when you are bringing dessert somewhere.
The spiced sugar is made from two pantry ingredients and takes less time than melting chocolate for a glaze.

Tips for success

Grease every ridge of the Bundt pan with softened butter or baking spray, then dust with flour and tap out the excess. Skipping any ridge is how you end up with a cake that tears on the way out.
Keep the cream cheese swirl away from the edges of the pan when you spoon it in. If it touches the sides, it can fuse to the pan and pull the cake apart when you flip it.
Start checking for doneness at 55 minutes by inserting a toothpick into the pumpkin portion, not into the cream cheese layer. The cream cheese will always look underdone. You want clean or nearly clean crumbs from the pumpkin crumb.
Do not dust with the spiced sugar until the cake is completely cool. A warm cake will absorb the sugar and you will lose the snowy finish.

Common questions about this cake

Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling is already sweetened and spiced, and it will throw off the sugar balance and make the cake cloying.
My cake sank in the middle. What happened? Usually this means the center was underbaked. Next time, give it the full 65 minutes and check that your oven temperature is accurate with an oven thermometer.
Can I skip the cream cheese swirl? Yes. The pumpkin cake bakes up well on its own and you would just reduce the total bake time by a few minutes since there is less batter in the pan.
Do I need to refrigerate it because of the cream cheese? Yes, after the first day or two at room temperature, move it to the fridge. The cream cheese filling means it should not sit out for more than two days.

Substitutions

Canola oil works in place of vegetable oil in the same amount. Melted and cooled coconut oil also works, though it adds a faint flavor. Full-fat Greek yogurt can replace the sour cream if that is what you have, same quantity. For a gluten-free version, a 1-to-1 gluten-free flour blend substitutes well here because the pumpkin and sour cream keep the crumb moist even without regular flour.

If you do not own a Bundt pan, a 9×13 inch baking dish works. Spread the batter in the pan, spoon the cream cheese mixture down the center, and top with the remaining batter. Bake at 350 degrees F for about 35 to 40 minutes, checking with a toothpick. You will not get the dramatic shape, but the flavor is identical.

Make-ahead and storage

This cake is genuinely better the day after baking. Bake it the night before, let it cool completely on the rack, then cover it loosely and leave it at room temperature overnight. Dust with the spiced sugar the next day before serving so the finish looks fresh. Stored covered at room temperature it keeps for up to 2 days. After that, refrigerate it for up to 5 days. The cream cheese swirl is the reason refrigeration matters for longer storage.

To freeze, skip the sugar dusting and wrap the fully cooled cake tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. Thaw in the refrigerator overnight, bring to room temperature before serving, and add the spiced sugar dusting just before you put it on the table.

Brittany Stage