Pumpkin Cream Cheese Bundt Cake

Pumpkin cream cheese Bundt cake is everything you love about pumpkin cake with a decadent cheesecake layer hiding inside. Simple to prepare and perfectly spiced, this fall cake always impresses a crowd. This layered beauty is irresistible on its own, but even more worthy of your fork with salted caramel drizzled on top!

• Moist, dense pumpkin cake crumb with a cheesecake-style filling
• Spiced with cinnamon, ginger, cloves, nutmeg, and allspice (or you can use pumpkin pie spice)
• Pumpkin + cream cheese make a great team, just like in these pumpkin cream cheese muffins and pumpkin cheesecake pie
• Conveniently uses 1 standard can of pumpkin.
• Easy to make; beginner bakers can absolutely handle this one
• A large, beautiful, impressive cake perfect for fall celebrations—with no decorating skills required

Ingredients:

• 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

• 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
• 1 large egg, at room temperature
• 1/3 cup (67g) granulated sugar
• 1/2 teaspoon pure vanilla extract

• salted caramel sauce
• flaky sea salt, for sprinkling