• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Hunger Thirst Play

Delicious Recipes for Every Season

  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • eBooks
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Hunger

    Swirled Pumpkin Bundt Cake

    By Lauren on October 7, 2020, Updated April 27, 2021 2 Comments

    Jump to Recipe Print Recipe
    overhead of chocolate glaze covered bundt cake on parchment paper
    close up of chocolate bourbon glaze on cake
    cut piece of bundt cake with cream cheese and chocolate center
    slices of cake on plates
    side angle of chocolate covered pumpkin bundt cake
    cut piece of bundt cake with cream cheese and chocolate center
    chocolate glaze pouring on top of a cake on parchment paper
    cut pieces of chocolate glaze bundt cake on a cake stand
    collage of cream cheese stuffed cake slices
    collage of cream cheese stuffed cake slices
    chocolate glaze pouring on top of a cake on parchment paper

    Deliciously soft and pumpkin laced cake swirled with milk chocolate and tangy cream cheese. Pumpkin bundt cake that's already stuffed with tasty things only gets better when drizzled with a super simple and quick chocolate bourbon glaze.

    cut pieces of chocolate glaze bundt cake on a cake stand

    Welcome to Lauren's 34th year on this Earth where I've come to believe that bundt cakes are everything.  No piping bags, tips, trying to smooth frosting.  The bundt cake is the unsung hero of cake and this pumpkin beauty is here to bring all the goodness of cake in a much simpler bake.

    So many good things hanging out in this bundt.  Here's what you're going to love:

    • pumpkin, obvs
    • super tender cake
    • sweet milk chocolate chunks
    • tangy cream cheese swirl
    • ridiculously easy chocolate bourbon glaze
    • that you just pooooour on and call it a day.

    We're ready bundt cake.  Show us your scrumptious, simple cake ways.

    cut piece of bundt cake with cream cheese and chocolate center

    How to make swirled pumpkin bundt cake

    Pumpkin and bourbon are the new best friends of fall.  I mean, whiskey and apple have their cinnamon whiskey smash going on, so it's only fair we let pumpkin in on the action right?

    Fear not, if booze is not your thing, you can totally skip it.  

    labeled ingredients for pumpkin bundt cake

    This cake starts like any other....cream the butter and the sugar, add the wet ingredients in increments.  Whisk the dry ones together separately.  Add them together until just combined (don't overmix!) and boom, the batter is done.  Now comes the swirly part.

    The key to the swirl is getting the cream cheese really soft.  I like to zap mine in the microwave for about 30-45 seconds.  The reason for the extra softening is so the cream cheese is swirly after baking. 

    slices of pumpkin bundt cake on plates

    Do I have to warm the cream cheese?

    If you just slice and place the cream cheese on top of the batter it is still delicious but not very swirly, so its a matter of time and preference. 

    Layering the batter

    In a greased bundt pan - my favorite thing to use is baking spray, it's SO easy - pour half the batter.  Sprinkle it with half the amount of chopped chocolate.  Using a spatula lightly swirl the warmed cream cheese on top followed but the remaining chocolate pieces.  Finish pouring the batter into the pan.

    While the cake bakes, it's time to pop the bourbon.  Yippeee.

    collage of process shots to make swirled cake

    Simple chocolate bourbon glaze

    No melting chocolate, no tempering, no scalding milk.  We're reaching for that cocoa powder, confectioner's sugar, and a whisk.

    In a small bowl, whisk together the cocoa powder and confetioner's sugar.  Whisk in the bourbon than the heavy cream.  Depending on how thick or thin you prefer your glaze you can add more or use less heavy cream.  Remember, if your freshly baked cake is still very warm the glaze will run more than if it has cooled down.  I like it when it's just slightly warm to the touch.

    chocolate glaze pouring on top of a cake on parchment paper

    Do I have to use the bourbon?

    Nope.  Just substitute more heavy cream.

    Does it need to be refrigerated?

    Yes.  This fall dessert is best if served warm or room temperature, but you are going to want to refrigerate it in between servings because of the cream cheese swirl.  Just be sure to wrap it in plastic wrap or cut into smaller pieces and place in an airtight container.

    My favorite way to have it is lightly toasted in a pan with butter.  The same way I love to eat these little apple cakes in the morning.  

    side angle of chocolate covered pumpkin bundt cake

    And that, my friends, is really all she wrote (well, except for the recipe below).  Can we please get a, "here here!" for the simple bundt cake?  Here, here!  And a 'there, there' in our bellies!

    Did you make this recipe?  Please leave a rating and a comments below!  Be sure to add a picture of your beautiful bake to the pin on Pinterest!

    close up of cut pieces of cake on a cake stand

    Swirled Pumpkin Bundt Cake with Chocolate Bourbon Glaze

    Simple and oh, so delicious!  Fall-inspired pumpkin bundt cake recipe is a breeze to make with super tender pumpkin cake and swirled chocolate and cream cheese filling under an easy to make chocolate bourbon glaze.
    No ratings yet
    Print Pin SaveSaved! Rate
    Course: Cakes
    Cuisine: American
    Keyword: pumpkin bundt cake, pumpkin bundt cake with cream cheese filling, pumpkin cake with chocolate glaze, swirled pumpkin bundt cake
    Prep Time: 15 mins
    Cook Time: 40 mins
    Total Time: 55 mins
    Servings: 8 to 10 servings
    Calories: 531kcal
    Author: Lauren
    Prevent your screen from going dark

    Ingredients

    • 1 ½ sticks unsalted butter (softened)
    • ¾ cup packed light brown sugar
    • 1 ½ teaspoons vanilla extract
    • 3 large eggs
    • 1 can pumpkin puree (15 ounce can)
    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon salt
    • 4.4- ounces milk chocolate bar, chopped (or substitute ¾ cup chocolate chunks)
    • 8 ounces cream cheese (softened)

    Chocolate Bourbon Glaze

    • 1 cup confectioner's sugar
    • ¼ cup cocoa powder
    • 2 tablespoons bourbon
    • 5 to 6 tablespoons heavy cream

    Instructions

    • Preheat and prep.  Preheat the oven to 400°F. Grease a 10-inch bundt pan with baking spray or butter. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
    • Make the batter. In the bowl of a standing mixer with the paddle attachment, or with a hand mixer and beaters, cream the butter until pale and fluffy. Add the brown sugar and vanilla, mix together on medium speed until light in color. Add the eggs one at a time mixing until fully incorporated. Mix in the pumpkin puree, scraping down the sides and bottom of the bowl halfway. Add the dry ingredients on low-speed mixing until just combined and scraping down the sides of the bowl if needed.
    • Pour the batter. Place the cream cheese in a small bowl and microwave for about 30 seconds until very soft. (Note: this step is not necessary, but it makes the cream cheese swirl inside the cake smooth. You could just cut and place the cream cheese.). Pour half the batter inside the bundt pan. Sprinkle it with half the chopped chocolate, coat with the chocolate with the soft cream cheese, lightly smoothing it with a spatula. Top with the remaining chocolate pieces followed by the rest of the batter.
    • Bake. Bake for 35-40 minutes at 400°F or until a toothpick inserted in the center of the cake comes out clean or with just a few crumbs. Let the cake cool slightly, then place a piece of parchment paper or a plate over the bundt pan and gently flip over waiting for the cake to release from the pan. Let cool for about 15 minutes before adding the glaze.
    • Glaze the cake. In a small bowl, whisk together the confectioner's sugar and cocoa powder. Stir in the bourbon, then the heavy cream. Whisk until smooth and pour over the top of the cake.
    • Serve. Best if served slightly warm or at room temperature. Refrigerate in between servings.

    Notes

    • The warmer the cake is the more the glaze will spread.  I like to glaze it over a piece of parchment paper so if things get messy I can just rip the parchment paper off after the glaze has set.
    • If omitting the bourbon, just substitute more heavy cream.

    Nutrition

    Calories: 531kcal | Carbohydrates: 79g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 448mg | Potassium: 233mg | Fiber: 3g | Sugar: 44g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 3mg

     

    « Sourdough Apple Fritters with Bourbon Glaze
    Sparkling Blackberry Martini »
    20 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Mary Stacey says

      October 07, 2020 at 12:34 pm

      what size can for pumpkin puree?

      Reply
      • Lauren says

        October 07, 2020 at 1:32 pm

        Thanks for catching that! 15 ounce can!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
    • Trader Joe's Kale Gnocchi with Arrabbiata
    • Whole Wheat Sourdough Pumpkin Bread
    • Iced Lavender Matcha Latte

    Get my Thanksgiving eCookbook!

    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
    • Trader Joe's Kale Gnocchi with Arrabbiata
    • Whole Wheat Sourdough Pumpkin Bread
    • Iced Lavender Matcha Latte

    Get my Thanksgiving eCookbook!

    Footer

    About

    • About Me
    • Privacy Policy
    • Inquiries + Collabs
    • Subscribe for updates!

    Recipes

    • All Recipes
    • Dinner Recipes
    • Dessert Recipes
    • Instant Pot Recipes

    Our Restaurants

    • Bonefish Harrys
    • Portsmouth Feed Company
    • Thirsty Butcher Hospitality
    • Restaurant Photography

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hunger Thirst Play

    Copyright© 2022 Hunger Thirst Play · Privacy Policy ·