This slightly spiced pumpkin bundt cake is dotted with chocolate chips and stuffed with a cheesecake layer. Fall is here and it tastes good!
Soft and delicious pumpkin bundt cake with a ribbon of cheesecake running down the middle is a perfect fall dessert. Of course a drizzle of apple cider glaze makes it even better.
It tastes like fall and is easy to put together. You are going to want to have this every weekend until it’s time to pull out the Christmas cookies!
I always feel a little bit bad starting pumpkin week. After spending the last month prepping you for #appleweek, I barely have time to get you excited for all things pumpkin.
But I have a feeling if you are team pumpkin, you won’t mind the lack of notice and prep. Besides I did give you a bit of a warning in the peanut butter yogurt dip post, so you shouldn’t feel completely blindsided!
I just love fall. I love the cooler evenings. I love the campfires, the chili, the football.
Of course I love apples and apple treats. I did spend the entire week beating you over the head with apple pie oatmeal, applesauce cake with caramel frosting, a healthier dip for your apples, an apple salad and even a savory apple pizza with plenty of bacon!
But I don’t want to leave out pumpkins! My crazy (and perhaps slightly competitive) family has a traditional who can grow the biggest pumpkin contest.
We don’t all enter, but this year two brothers and my dad are vying for the title. There have been some big ones already and a couple were even carved already. The animals at my parents’ little farmstead have also been enjoying the spoils.
Unfortunately nobody planted sugar pumpkins because those won’t win the contest. So I’m still buying my pumpkin in the cans for now. I need to talk some sense into them!
Anyway, this cake is a fun one and perfect for fall. It has just a slight spice that goes so well with pumpkin and the season.
There is a sprinkling of chocolate chips as a nod to our favorite pumpkin bread recipe. I think you’ll agree that the cream cheese band is what sets it apart though.
Now you can have your cake and cheesecake too! The best part is how simple it is to put together.
Little Dude worked on measuring and stirring the ingredients for the cake batter while I beat together the cream cheese layer. We had the cake in the oven in no time flat!
I thought we were going to have extra mouths to feed at family dinner that week, so I brought this cake and grandma’s oatmeal pie. Then we ended up with a smaller group than normal.
Everyone enjoyed the desserts, but I was stuck with too much leftover. So I cut the cake in slices and froze them. Then I could pull out a piece whenever I needed a little treat.
This cake is honestly quite good on its own. It can be dressed up easily enough with just a sprinkling of powdered sugar.
But if we know me by now, I rarely pass up a chance to put a frosting or glaze on something. So I whipped up a spiced cider glaze. It is totally not necessary, but reeeeeeally good!
Of course they didn’t last as long as they should have, but I tried! And because of that I know it freezes pretty well!
So now I’ll sign off with a thank you to Terri from Love and Confections for putting this pumpkin extravaganza together. I’ve got a couple more fun pumpkin recipes coming your way this week and my friends are sharing tons of inspiration as well!
- 2 3/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 15 oz can pureed pumpkin
- 1 cup packed brown sugar
- 3/4 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- 16 oz cream cheese, softened
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Apple Cider Glaze
- 2 Tablespoons cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 Tablespoon apple cider (or juice)
- 1/2 teaspoon cinnamon
- In a large bowl, whisk together the flour, baking soda, salt, and spices until well mixed and free of lumps.
- In another bowl, stir together the pumpkin, sugar, brown sugar, oil, eggs and vanilla until well mixed.
- Stir together the wet and dry ingredients until just mixed and then fold in the chocolate chips.
- Beat the cream cheese until smooth.
- Add the remaining ingredients and beat until completely combined and smooth.
- Make sure your oven is preheated to 350°F. You will need AT LEAST a 12 cup bundt pan for this. Otherwise consider making two smaller cakes and adjusting the cook time accordingly.
- Spread half of the cake batter into your prepared Bundt pan.
- Spoon the cheesecake layer over the cake batter.
- Top with remaining cake batter and bake for 55-65 minutes or until the cake tests done.
- Cool in pan for about 10 minutes and then invert onto a wire rack to cool completely.
- Serve sprinkled with powdered sugar or drizzled with glaze.
- To make spiced cider glaze just stir together all the ingredients until smooth. Adjust the consistency by adding a drop or two more liquid or more powdered sugar until the desired viscosity is reached.
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Amount Per Serving: Calories: 385Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 71mgSodium: 272mgCarbohydrates: 43gFiber: 1gSugar: 28gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.