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Monday, October 2, 2017

Cheesecake Stuffed Pumpkin Bundt Cake

This slightly spiced pumpkin bundt cake is dotted with chocolate chips and stuffed with a cheesecake layer. Fall is here and it tastes good!

       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 is 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!

Yield: 12 generous servings

Cheesecake Stuffed Pumpkin Bundt Cake

This slightly spiced pumpkin bundt cake is dotted with chocolate chips and stuffed with a cheesecake layer. Fall is here and it tastes good!
prep time: 15 MINScook time: 60 MINStotal time: 75 mins


Cake Batter
  • 2 3/4 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 15 oz can pureed pumpkin
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
Cheesecake Layer
  • 16 oz cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
Optional Spiced Cider Glaze:
  • 2 T cream
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 T apple cider (or juice)
  • 1/2 tsp cinnamon


For the cake:
  1. In a large bowl, whisk together the flour, baking soda, salt, and spices until well mixed and free of lumps.
  2. In another bowl, stir together the pumpkin, sugar, brown sugar, oil, eggs and vanilla until well mixed.
  3. Stir together the wet and dry ingredients until just mixed and then fold in the chocolate chips.
For the filling:
  1. Beat the cream cheese until smooth.
  2. Add the remaining ingredients and beat until completely combined and smooth.
To assemble:
  1. 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.
  2. Spread half of the cake batter into your prepared bundt pan.
  3. Spoon the cheesecake layer over the cake batter.
  4. Top with remaining cake batter and bake for 55-65 minutes or until the cake tests done.
  5. Cool in pan for about 10 minutes and then invert onto a wire rack to cool completely.
  6. Serve sprinkled with powdered sugar or drizzled with glaze.
  7. 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.
Created using The Recipes Generator

Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline's Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor's Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy's Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy's Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D's Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.


  1. Oh. Your father is growing sugar pumpkins this year. We need to use them so he will grow them again. This bundt is wonderful.

    1. Well why is he hoarding them? Doesn't he know it's pumpkin week?!

  2. This looks dangerously good, Carlee! I've always wondered how people grow giant pumpkins. Is it a special variety of pumpkin? Is it extra miracle-gro? I think I need to come over for cake and some pumpkin talk :). Have a great week!

    1. There are special varieties and then people save the seeds of the biggest ones and try to grow them even bigger! That and you can keep the plant to one pumpkin to encourage all of the "juice" to go to it instead of multiple pumpkins on the same plant. My family doesn't get (too) crazy with it because it is just a interfamily competition but some people have all sorts of tricks. My brother and sister have each grown one near 100 pounds though! Head this way and we'll discuss further over a slice!

  3. I'm always a fan of anything that involves cheesecake. This sounds awesome.

    1. Me too! I am likely to try a cheesecake in just about anything. Thank you!

  4. Ahhhhh....I so badly want a slice of this luscious looking cake, Carlee.

    1. I wish I could share, but those darn freezer pieces disappeared into thin air I tell you! But if you head this way I can have a new one ready and waiting for you!

  5. Yummy! This looks like a delicious recipe to make for Thanksgiving dinner!

    1. It would be perfect on the holiday dessert table, don't you think?

  6. Carlee, you know the way to my heart!! This looks incredible! All my favorite flavors!

    1. HeHe! I'm trying to butter you up so I can come stay in those bunk beds!

  7. I have never made a bundt- seriously. I want a new pan so bad so I can make this- it looks so perfect for fall baking- yum!

    1. How is that even possible?! ;-) You definitely need to get one asap!

  8. That looks so good!! Love that combination of textures and flavors!

  9. Hi Carlee, this sounds like an interesting cake with the apple topping and cheesecake filling. Pumpkins aren't a thing we often see over here, but when I do I usually think soup, but now I can think cake too!


    1. It does have a lot going on, doesn't it? I know it won't be a surprise to you that I think of pumpkin in mostly sweet applications and I think I'm going out on a limb when I do a savory preparation. Cake and quick breads are two of my favorite pumpkin uses.

  10. It doesn't get much better than a delicious bundt cake.

    1. I agree. They are so simple and still stunning! Thanks, Laura!

  11. Carlee, this is a fabulous Pumpkin Bundt Cake, I will be pinning this one! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen

  12. The only thing better than a pumpkin cake is one stuffed with cheesecake! Mmmmm!!!!

  13. Oh, I do love pumpkin and I love cheesecake so this recipe is a win - win. It sounds sooo good.

    1. It really is a lovely combination! I hope you give it a go!

  14. Your cake looks amazing! Thanks so much for sharing with us at Full Plate Thursday, your post is awesome. Hope you are having a great week and come back to see us soon!
    Miz Helen

  15. This looks sooo good and I can't wait to try it! I usually just make pumpkin bread, which we love, but I've never put chocolate chips in it. We were heading to the store because - oh, no! - I ran out of pumpkin. Not a good thing! So I may have to buy the pumpkin in bulk this time around! Thanks for the lovely looking recipes!

  16. I love all the warm spices in this cake! And cheesecake to boot! Win win!


Thank you so much for taking the time to read and comment. I love reading your ideas!