Pumpkin Cream Cheese Bundt Cake

Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. (Even if your pan is labeled nonstick, still grease it very well to prevent the big heavy cake from sticking.)

Make the cake batter

In a large bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together. Set aside. In another large bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter is thick. Set aside.

Make the cream cheese filling

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain, about 1 minute. Scrape down the sides of the bowl with a silicone spatula. Beat in the remaining ingredients on medium-high speed until combined and creamy, about 1 minute.

Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top. Use a knife to gently swirl the layers together.

Bake for 55–65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Mine usually takes 60 minutes exactly.

Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a cooling rack or serving plate/cake stand.

Allow to cool completely before drizzling with optional topping and serving.

Cover leftover cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.