Gluten-Free Pumpkin Cheesecake Swirl Bundt Cake
This impressive bundt cake combines the warm spices of pumpkin pie with rich cheesecake in an elegant swirled pattern. A tender yellow cake base is enhanced with pumpkin puree and pumpkin pie spice, while a smooth cream cheese filling creates beautiful marbled layers throughout. Topped with a luscious cream cheese glaze, this cake makes a stunning centerpiece for fall gatherings, holiday dinners, or any time you want to impress guests. The bundt pan shape ensures even baking and creates an attractive presentation that looks bakery-professional but is surprisingly achievable at home.
Ingredients
- 15 ¼ ounce yellow cake mixspice cake mix1:1
enhances fall flavors
- 1 cup canned pumpkin puree
- ½ cup water
- ⅓ cup vegetable oil
- 1 tablespoon pumpkin pie spicecinnamon + nutmeg + ginger1 tsp cinnamon + 1/4 tsp each nutmeg and ginger
custom spice blend
Full guide → - 4 large eggs, at room temperature
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
Instructions
- 1
Preheat oven and grease bundt pan with solid vegetable shortening then sugar, pouring out excess
- 2
Combine cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice in large bowl and whisk until blended
- 3
Whisk cream cheese, granulated sugar, and egg in medium bowl until smooth for filling
- 4
Pour half the pumpkin batter into bundt pan, add cheesecake mixture on top, then remaining batter
- 5
Place bundt pan on baking sheet and bake until toothpick inserted comes out clean
- 6
Cool cake in pan for 10 minutes before inverting onto wire rack to cool completely
- 7
Whisk cream cheese and butter until smooth for glaze
- 8
Whisk in powdered sugar, adding water one tablespoon at a time if too thick
- 9
Drizzle or spoon glaze over cooled cake before serving
Tips
Use solid vegetable shortening instead of butter for greasing to prevent sticking in the intricate bundt pan ridges.
Ensure all dairy ingredients are at room temperature for smooth mixing and better incorporation.
Place bundt pan on a baking sheet to catch any potential overflow and make oven handling easier.
Good to Know
Cover and store at room temperature for 2 days or refrigerate up to 5 days due to cream cheese components.
Cake can be made 1 day ahead without glaze; wrap tightly and glaze before serving.
Serve at room temperature for best flavor and texture; let refrigerated cake sit 30 minutes before serving.
Common Mistakes
Don't skip greasing with shortening and sugar to avoid sticking in bundt pan ridges.
Avoid overmixing the cheesecake filling to prevent cracks and ensure smoothness.
Substitutions
enhances fall flavors
custom spice blend
Full guide →similar texture and mild flavor
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 1 cup of cooked, mashed fresh pumpkin that's been drained of excess moisture. Canned provides more consistent results.
What if my glaze is too thin?
Add more powdered sugar gradually until desired thickness. If too thick, add water one tablespoon at a time.
How long will this cake keep?
Store covered at room temperature for 2 days or refrigerate up to 5 days due to the cream cheese components.