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Autumn Wreath Bundt® Pan

Autumn Wreath Bundt® Pan


Pumpkin Bundt Cake with Ginger Cream Filling

4.7 based on 3 reviews





This spiced Pumpkin Bundt Cake with Ginger Cream Filling is the perfect centerpiece dessert for your fall festivities. Bakes a perfectly browned outer crust and super moist and flavorful pumpkin cake texture on the inside. The cream filling adds a ginger spice surprise in the middle for a delicious cake. Made in our Autumn Wreath Bundt!



  • 1 cup unsalted butter, softened
  • 3 cups sugar
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 3 cups all-purpose-flour
  • 1 tsp ground cardamom
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 2/ 3 cup buttermilk


  • 8 ounces cream cheese, softened
  • 1/ 2 tsp ginger
  • 4 Tbsp light brown sugar
  • 2 Tbsp all-purpose-flour

Optional Toppings for Serving:

  • whipped cream
  • chopped walnuts or pecans


Preheat oven to 350° F. Prepare Autumn Wreath Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.


Using a stand mixer with paddle attachment, cream butter and sugar together. Add pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.


In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Fill prepared pan with pumpkin batter, filling about half of the pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with more pumpkin batter, filling the pan NO MORE THAN 3/4 full. There will be batter remaining. Bake 45-55minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely. Use remaining batter to your liking (i.e. muffins, small cakes, etc.).


If desired, serve cake slices with a dollop of whipped cream and sprinkle with chopped nuts.

Read Recipe Reviews

    Do you have to refrigerate cakes with cream cheese filling?

    Hi! Yes, it is probably best to store in the fridge. It can sit out at room temperature the day you plan to serve but best to be safe.

    Anyone know of the ginger in the filling dried/ground or fresh? Sounds delicious. Sorry this is not a rating but a question. 🙂

    Thanks for reaching out! The Ginger Cream Filling uses ground ginger.

    This cake is very good. It does make a lot, so plan on making a few cupcakes with the extra batter. Every oven is different, I used the autumn wreath bundt pan and it was almost too done at 47 minutes! I make a lot of cakes with cream cheese filling but have never used flour before. Next time, I will cut the flour in the filling in half or use no flour. If no flour is used, it’s best to shape the filling into a long log and freeze in plastic wrap for a few hours. Cut the filing into 1 inch pieces and make a ring of pieces on top of the first layer of batter.

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Product Used In This Recipe

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Autumn Wreath Bundt® Pan

Autumn Wreath Bundt® Pan

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