I have this weakness, and it’s called Pumpkin Cream Cheese Bundt Cake with a Cinnamon Brown Sugar Glaze.
I love everything about this cake. For starters, how amazing are bundt cakes? I’ve wanted a bundt pan forever and I was beyond excited to finally get one. I’m obsessed with the way glaze just flows down the cake’s ridges like some sort of fountain from my dreams.
This bundt cake is way more than good looks, though. It’s pumpkin, and since I’ve been piling on the pumpkin recipes since the end of September, I think you know how I feel about that. Then there’s the sweet cream cheese filling in the middle, which is like heaven in cream cheese form. Pretty much anything with a cream cheese element is good in my book. And to top it all off, there’s that lovely glaze on top, which combines two of my other favorite things: cinnamon and brown sugar. Put it all together and the results are just – wow. A moist cake, sweet without being too sweet, full of this blend of fall-perfect flavors that will keep you coming back for more. Every time.
Confession: I ate this for breakfast. Warmed up, delicious glaze dripping onto the plate. But it would make a pretty awesome Thanksgiving dessert, too. Or Thanksgiving breakfast. Or days-leading-up-to-Thanksgiving breakfast. I think you get the picture. :)
A spiced Pumpkin Bundt Cake filled with a layer of sweetened cream cheese and topped with a Cinnamon Brown Sugar Glaze.
- 8 ounces cream cheese*
- 3 1/2 ounces granulated sugar (1/2 cup)
- 1 egg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 12 3/4 ounces all-purpose flour (3 cups, spoon and sweep)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2 ounces butter, softened (1/4 cup / half stick)
- 3 3/4 ounces brown sugar (1/2 cup, packed)
- 1 3/4 ounces granulated sugar (1/4 cup)
- 2 eggs
- 3 7/8 ounces vegetable oil (1/2 cup / 4 fluid ounces)
- 12 ounces canned pumpkin (1 1/2 cups)
- 4 1/4 ounces yogurt (1/2 cup) (I used lowfat)
- 1 1/2 teaspoons vanilla extract
- 1/2 ounce butter (1 tablespoon)
- 4 teaspoons milk, plus another 1/4 teaspoon if needed
- 1 7/8 ounces brown sugar (1/4 cup, packed)
- 2 ounces confectioner's sugar (1/2 cup)
- 1/4 teaspoon cinnamon
- Preheat oven to 350 F. Grease a 12-cup bundt pan with non-stick cooking spray (be sure to get all of the grooves in the pan).
- In a stand mixer, beat the cream cheese with the granulated sugar until smoother and lighter in texture. Add the egg, cinnamon, and vanilla and beat in until smooth. Transfer to a separate bowl and place in the fridge while preparing the cake batter.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.
- In the bowl of a stand mixer, cream together the butter and sugars. Beat in eggs, one at a time. Add vegetable oil, pumpkin, yogurt, and vanilla and beat in until the mixture is pretty smooth. Add the dry ingredients and mix in a lowest speed just until evenly incorporated.
- Pour half of the pumpkin batter into the prepared bundt pan, making sure the batter covers the bottom of the pan and fills every crevice. Smooth out the top with the back of a spatula. Add the cream cheese filling to cover the first layer of batter, again reaching every crevice and smoothing on top. Repeat with the remaining pumpkin batter, covering the cream cheese completely. Use a knife to swirl the batter in a wavey pattern in opposite directions. Rap the pan firmly against the counter to ensure that the batter settles into the pan without any empty pockets.
- Bake the bundt cake in the preheated oven for 55-60 minutes, until a toothpick inserted into a middle area of the cake comes out clean. Let the bundt cool in the pan for 15 minutes, and then transfer it to a wire rack to cool fully.
- Microwave butter and milk in a heat-safe cup or bowl, preferably something with a pouring spout such as a liquid measuring cup, for 40 seconds, or until the butter has melted. Add the brown sugar and stir in until it has melted and the mixture is smooth. Add the confectioner's sugar and cinnamon and stir in until smooth. The glaze should be somewhat thick but still runny enough to flow easily over the bundt cake. Add about 1/4 teaspoon milk if needed to reach this consistency. Pour the glaze carefully over the top of the cooled cake, focusing on the peak and letting the glaze pool down the sides. Work quickly and efficiently, because the glaze will set fast.
- For best presentation, serve cake the day it is made. Store any leftovers in the fridge in a covered container** or covered with plastic wrap (it will still be delicious the following days!).
*If your cream cheese is in a large block or tub, portion it out into about ounce-sized portions before adding to the stand mixer. This will ensure that it gets beaten better for a smoother texture.
**I own this Bundt Cake Keeper and love it! It makes storage super easy and keeps the bundt cake looking nicer.