Pumpkin- Cream Cheese Bundt Cake with Brown Sugar Glaze

Pumpkin -Cream Cheese Swirl Bundt Cake with Brown Sugar Glaze from Portuguese Girl Cooks

I can’t even believe that I’ve almost completely skipped over my favourite baking season on the blog. I mean, I’m the person who craves a pumpkin dessert in June. While I suppose you could bake pumpkin desserts in June,  it just doesn’t feel right. Ya, know what I mean? So I just had to make at least one awesome pumpkin dessert before we move onto the Christmas baking. Which, although seems far away is just around the corner. I can’t even believe it!

So a while back I made this cake for a family gathering, and it was totally amazing. One of the best parts about it was the glaze. I pretty much decided right then and there that it was the best thing to ever glaze a bundt cake and needed to make it happen again very soon. Ya, it’s that good.   And  because I’m a huge pumpkin lover, this needed to grace the top a pumpkin cake.

All the flavours of the cake work perfectly together. A spicy and moist pumpkin cake, swirled with a cheesecake filling, and then topped with the glorious brown sugar frosting. The frosting tastes similar to a maple or brown sugar fudge, which is obviously delicious.  It’s the perfect fall dessert. What I love about it is that it’s simple to make, and fairly quick. The cheesecake filling is a perfect compliment to the pumpkin cake, but if you wish, you could leave it out, and you still have a perfectly simple and utterly delicious dessert that comes together in a snap. But whatever you do, don’t skip the glaze. It makes this cake.

Pumpkin -Cream Cheese Swirl Bundt Cake with Brown Sugar Glaze from Portuguese Girl Cooks



Pumpkin-Cream Cheese Bundt Cake with Praline Glaze

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours

Yield: 14 servings

A moist pumpkin cake with a cream cheese swirl and topped with a praline frosting.


    Cream Cheese Filling
  • 1 (8oz) package cream cheese, softened
  • 1/4 cup (2 oz) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla extract
  • Pumpkin Cake Batter
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 (15oz) can pure pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract
  • Brown Sugar Glaze
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • Generous pinch of salt


  1. Preheat oven to 350 degrees F. Generously butter and flour a 10-inch bundt pan.
  2. Cream Cheese Fillling
  3. In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese, butter, and sugar together on medium speed until well combined. Add in the egg, flour, and vanilla and beat until combined, about 1 minute. Set aside.
  4. Cake Batter
  5. In a large bowl, whisk to combine the flour, both sugars, baking powder, baking soda. salt, and spices.
  6. In a medium bowl, combine the eggs, vegetable oil, pumpkin puree, and vanilla. Whisk until well combined and homogenous, at least 1 minute.
  7. Add the pumpkin mixture to the flour mixture and gently fold just until combined and no streaks of flour remain.
  8. Pour about 2/3 of the batter into the cake pan and smooth the top. Top with the cheesecake filling, doing your best to leave about a 1 inch border around the sides. Using a small paring knife, give the batter a swirl. (Note:I over swirled mine, so less is more). Top with the remaining batter and smooth the top. Bake for 60 to 75 minutes or until a toothpick inserted comes out clean. Let cool in pan about 5 minutes then turn out to cool on a cooling rack until completely cooled.
  9. Frosting
  10. (Make this when the cake is completely cooled and you are ready to frost it)
  11. In a 2 qt saucepan, combine the sugar, butter, and milk and whisk constantly over medium-high heat. Let the mixture come to a boil and continue to cook for 1 minute.
  12. Remove pot from the heat. Whisk in the vanilla. Gradually whisk in the powdered sugar. Continue to whisk the mixture for about 3 to 5 minutes, until the mixture has cooled down slightly. Immediately pour the frosting onto the cooled cake. The frosting will begin to harden right away, so it is imperative to pour it right after it has began to cool and onto a cooled cake.


Will keep for about 3 days.

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Heavily adapted from this recipe.

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  • sgnacinski

    I made this over the weekend for visiting family and it was a hit! Just as described. Tasts like a pumpkin roll but without all the mess and steps. Loved it! Thank you!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      So happy to hear you enjoyed!! :)

  • Craig Tulloch

    Having made your Pumpkin Coffee Cake with Brown Sugar Streusel again for a bakery sale and garnering much praise I decided to look at your Blog’s Pumpkin selection. The Pumpkin donuts first caught me eye but as soon as I saw this I realised it would be my next foray into Pumpkin baking. Looks like I’ll be buying a Bundt pan soon.
    Thanks for the amazing recipes and clear instructions and your mouthwatering photographs.

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Hi Craig, so happy to hear the coffee cake was a hit. I hope you do get to make this cake because it is delicious also. Thank you for your very kind comment :)

  • Linda Whitehead Moore

    This sounds amazing. I am so ready for pumpkin. I don’t know why I have to wait until Fall, but I do. This would not last for 3 days around here! :-).

    Linda @ Tumbleweed Contessa

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks Linda! It’s so good and doesn’t last long. Usually I’m in a hurry to bake with pumpkin but I’m still baking with summer fruit and I’m good with that. No need to rush :) thanks for the comment!!

  • Pingback: Weekly Rays of Sunshine #93 | Recipes and Ramblings with the Tumbleweed Contessa

  • Tina @ Tina’s Chic

    I’m in love with this cake! First, genious to put pumpkin cheese filling in the middle. Second, love easy tasty spice cakes. Last but certainly not least…yes, that glaze is a total must! Thanks so much for sharing. Pinned. :)
    Tina at http://www.tinaschic.com

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks so much, Tina!

  • Laura Parker Boan

    Jessica, this is absolutely amazing!!!! I decided upon reading your post I would make this for Thanksgiving. I decided to do a trial run yesterday and am blown away by how moist it is. It’s not too sweet, not too pumpkin-y, and the glaze is HEAVENLY!!! I adore the glaze so much I’m going to do a 1 1/2 batch for the next version. Thank you for sharing!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Hi Laura, so happy to hear you enjoyed it!! Have a wonderful Thanksgiving!

  • Mimi

    This is a stunning bundt cake! You know I’m definitely not skipping out on that glaze!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Mimi!

  • http://huntingfortheverybest.wordpress.com/ Dina

    it looks yummy!

    • http://www.portuguesegirlcooks.com Jessica

      Thank you, DIna!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I plan on still baking with pumpkin in December so…there’s still time!! In fact, I shall be making this beauty of a cake. For sure.

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Joanne!

  • Tutti Dolci

    Gorgeous bundt, that glaze looks heavenly!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Laura!

  • Cooking Classy

    Beautiful photos Jessica!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Jaclyn!

  • http://www.thelawstudentswife.com/ Erin@theLawStudentsWife

    That glaze is unbelievably gorgeous, as the the cake! I think I could eat it on just about anything, but I’ll start with this cake. You are the baking queen Jess!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Erin!

  • CrunchyCreamySw

    It’s absolutely gorgeous! Love love love the glaze! Pinning!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Anna!