Spiced Cream Cheese Bundt Cake
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With its tender crumb, cozy swirl of pumpkin pie spice, and simple vanilla glaze, this Spiced Cream Cheese Bundt Cake is the perfect fall dessert. The cream cheese and butter keep it moist while the brown sugar adds warmth and depth. It’s an easy cake recipe that feels like a special way to celebrate the fall season.
Bundt cakes have a way of feeling timeless. They’re simple enough for everyday baking but still manage to come out of the oven looking like something you’d proudly bring to a party. This Spiced Cream Cheese Bundt Cake is one of those recipes that strikes the perfect balance. It’s easy to make, calls for ingredients you probably already have, and rewards you with a dessert that’s full of cozy fall flavors.
What makes this cake extra special is the swirl of spiced batter running through the center. A hint of brown sugar and pumpkin pie spice gives just enough seasonal flair without being too heavy. Slice into it, and you’re greeted with a ribbon of flavor that looks as pretty as it tastes. Finished with a light glaze and a sprinkle of spice, this is the kind of cake that works just as well with a weekday cup of coffee as it does as the finale to a holiday meal.
Why You’ll Love This Recipe
- The swirl makes it stand out. Instead of being plain through and through, this cake has a ribbon of spiced batter running inside. It not only adds a cozy fall flavor but also creates a beautiful surprise when you slice into it.
- Perfect balance of flavors. The cream cheese and butter create a rich, tender cake that isn’t overly sweet, while pumpkin pie spice and brown sugar bring warmth and depth. A light glaze ties everything together with just the right amount of sweetness.
- Versatile for any occasion. This cake is wonderful for casual afternoons with coffee or tea, yet it’s polished enough to serve at a holiday dinner or festive fall gathering. It’s the kind of dessert that feels right for both everyday and special moments.
Love Pumpkin Recipes? I do too! That’s why I created this collection of my best pumpkin recipes. These delicious recipes will keep you busy and satisfied for the entire fall season and then some!
Ingredients
It’s time to get together all of the ingredients you’ll need to make this fall-inspired Bundt cake.
- Cream cheese – Adds richness and a slight tang that keeps the cake moist and flavorful.
- Unsalted butter – Gives the cake a tender texture and buttery taste.
- Granulated sugar – Sweetens the batter and helps create a soft crumb.
- Kosher salt – Balances the sweetness and enhances the warm spice flavors.
- Eggs – Provide structure and stability while also making the cake rich and tender.
- Vanilla extract – Adds depth and warmth that pairs beautifully with the spices.
- All-purpose flour – The base of the cake that holds everything together.
- Baking powder – Gives the cake a gentle lift and helps it bake up light.
- Whole milk – Keeps the batter smooth and adds extra moisture.
- Light brown sugar – Brings in caramel-like notes and enhances the spiced swirl.
- Pumpkin pie spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves for that fall flavor.
- Powdered sugar – The foundation of the glaze that sweetens without being heavy.
- Heavy whipping cream – Adds richness and helps make the glaze silky and smooth.
How To Make
I’m going to show you how to bake up this Spiced Cream Cheese Bundt Cake. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Begin by preheating your oven to 325 degrees F. Lightly coat a 10-12 cup Bundt pan with baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy, about three to four minutes. Scrape down the sides of the bowl as needed.
- Add the granulated sugar and kosher salt. Continue beating on high speed until the mixture is very creamy and smooth, about five minutes.
- Lower the speed and add the eggs one at a time, mixing well after each addition. Add in the vanilla extract and beat to combine.
- In a separate bowl, whisk together the flour and baking powder. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour, mixing just until combined. Scrape down the bowl as needed.
- Transfer half of the batter to another bowl. Stir in the brown sugar and pumpkin pie spice until well blended.
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- Spoon 1 cup of the plain batter evenly into the prepared pan, followed by 1 cup of the spiced batter. Repeat this layering process two more times. Drag a knife gently through the batter in a swirling motion to create a marbled effect. Smooth the top.
- Bake for about one hour or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack. Remove the pan and let the cake cool completely, about two hours.
- For the glaze, whisk together the powdered sugar, pinch of kosher salt, vanilla extract, heavy cream, and 1 1/2 tablespoons of water until smooth. Drizzle over the cooled cake. Slice, serve, and enjoy!
And all that’s left to do is slice, serve, and enjoy!
Frequently Asked Questions
Do I need to use a Bundt pan, or can I bake this in another pan?
A Bundt pan gives the cake its signature shape and swirl effect, but if you don’t have one, you can bake the batter in two standard loaf pans. Just keep an eye on the bake time since it may be a little shorter.
How should I store leftovers?
Once the cake has cooled completely, keep it covered at room temperature for up to three days. For longer storage, wrap it well and refrigerate for up to five days. Bring slices to room temperature before serving for the best texture.
Can I freeze this Bundt cake?
Yes. You can freeze the cake (without the glaze) for up to two months. Wrap it tightly in plastic wrap, then foil, before freezing. Thaw overnight at room temperature, then glaze just before serving.
More Fall Desserts You’ll Love
- Sweet Potato Cake
- Pumpkin Pie Bars
- Salted Caramel Hand Pies
- Rich Maple Butter Bars
- Pumpkin Cheesecake Bars
If you’ve been craving something sweet that feels both comforting for fall and just a little bit fancy, this Spiced Cream Cheese Bundt Cake is the answer. Easy to prepare and always a crowd-pleaser, this dessert deserves a spot in your fall baking lineup. If you give this recipe a try, I’d love to hear what you think. Please stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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Spiced Cream Cheese Bundt Cake
Ingredients
- 8 ounces cream cheese softened
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 teaspoon kosher salt
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup whole milk
- 1/4 cup packed light brown sugar
- 4 teaspoons pumpkin pie spice
Glaze:
- 1 1/4 cups powdered sugar
- Pinch kosher salt
- ¼ teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
Instructions
- Begin by preheating your oven to 325 degrees F. Lightly coat a 10-12 cup Bundt pan with baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy, about three to four minutes. Scrape down the sides of the bowl as needed.
- Add the granulated sugar and kosher salt. Continue beating on high speed until the mixture is very creamy and smooth, about five minutes.
- Lower the speed and add the eggs one at a time, mixing well after each addition. Add in the vanilla extract and beat to combine.
- In a separate bowl, whisk together the flour and baking powder. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour, mixing just until combined. Scrape down the bowl as needed.
- Transfer half of the batter to another bowl. Stir in the brown sugar and pumpkin pie spice until well blended.
- Spoon 1 cup of the plain batter evenly into the prepared pan, followed by 1 cup of the spiced batter. Repeat this layering process two more times. Drag a knife gently through the batter in a swirling motion to create a marbled effect. Smooth the top.
- Bake for about one hour or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack. Remove the pan and let the cake cool completely, about two hours.
- For the glaze, whisk together the powdered sugar, pinch of kosher salt, vanilla extract, heavy cream, and 1 1/2 tablespoons of water until smooth. Drizzle over the cooled cake. Slice, serve, and enjoy!