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A close-up photo displays the pumpkin bundt cake, highlighting the cream cheese swirl within.
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4.72 from 46 votes

Pumpkin Bundt Cake with a Cream Cheese Swirl

A luscious pumpkin bundt cake with a cream swirl and maple frosting with chopped pecans.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert Recipes
Cuisine: Alaskan
Servings: 14 slices
Calories: 454kcal
Author: Laura

Equipment

Ingredients

Cream Cheese Swirl

  • 8 ounces cream cheese softened
  • 1/4 cup cup butter softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 TBSP all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract

Pumpkin Cake

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 salt
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 2/3 cup milk

Maple Frosting

  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1 cup powdered sugar sifted
  • chopped pecans to garnish

Instructions

  • preheat oven to 350˚, prepare the pan by spraying with pan release, or coating with pan paste, or using butter and flour
  • make the cream cheese swirl: beat all the filling ingredients together until smooth, set aside until ready to use
    Cream cheese swirl filling.
  • make the cake: sift the dry ingredients together, the flour through the salt, set aside
  • beat the butter and sugar until fluffy
  • add in the eggs one at a time, then beat in the extracts, pumpkin, milk and the oil
  • add the wet ingredients to the dry ingredients and stir to combine
  • pour half of the batter in the prepared bundt pan
    Half the batter in a bundt cake pan
  • drop the cream cheese mix in on top
    Cream cheese filling on a bundt cake.
  • then pour the rest of the batter over the top, and use a knife to gently swirl it together with the cream cheese
  • bake in the preheated oven for just about an hour
  • test with a toothpick to check for doneness
  • cool in the pan for 10--20 minutes then turn the pan over on a cooling rack to finish cooling
  • gently ease the cake out of the pan
  • if it sticks a little bit that's OK you're going to frost it!
  • make the icing: melt the brown sugar, butter, and milk together on the stovetop until it boils, reduce the heat and let it boil for 1 minute
  • remove from the heat, whisk in the extracts, then cool for 5 minutes
  • then stir in enough of the sifted powdered sugar to make a pourable icing
  • pour over the cake, add pecans as desired

Nutrition

Serving: 1slices | Calories: 454kcal | Carbohydrates: 63g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 154mg | Potassium: 139mg | Fiber: 1g | Sugar: 47g | Vitamin A: 3350IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg