A spiced pumpkin ring cake stuffed with a rich cream filling and finished with a smooth sweet drizzle. This creamy pumpkin delight makes an ideal autumn treat!
Ring-shaped cakes are among my favorite treats to prepare since they come out looking elegant with hardly any effort. You don’t need fancy decorating techniques—just drizzle on a glaze and the result is always show-stopping.
This autumn-spiced pumpkin ring cake might be the ultimate winner, thanks to its luscious ribbon of cream cheese tucked inside. It’s essentially a marriage between a moist cake and a creamy cheesecake.
Because of the chilled cream cheese center, this dessert is best enjoyed straight from the refrigerator, making it ideal for preparing in advance. Honestly, I find the flavor deepens and tastes even more amazing after resting overnight!
What You’ll Need
Although the supply list for this spiced pumpkin ring cake might look a little lengthy, don’t worry—it’s very approachable.
- Cream cheese block – Opt for the solid brick version, not the spreadable tub, and full-fat gives the richest outcome.
- Sweeteners – A combination of light brown and white crystals works best. The brown variety lends caramel-like depth and a softer crumb.
- Eggs – Allow them to reach room warmth before blending; this ensures smoother mixing.
- Pure vanilla essence – Stir into both the filling and the batter to heighten overall flavor.
- Plain flour – Measure by spooning into the cup and leveling off. Avoid scooping directly, which can pack too much and create heaviness.
- Seasonings – Use a custom blend of cinnamon, ginger, nutmeg, and cloves. Pre-mixed pumpkin pie spice is fine, but balancing the individual amounts yourself yields a brighter, more complex taste.
- Leaveners – Baking powder plus baking soda give the cake its lift and airy texture.
- Salt – A pinch keeps the sweetness in check.
- Neutral oil – Canola or vegetable oil both deliver moisture without altering the flavor.
- Pumpkin purée – Be certain the can says only “pumpkin.” Do not confuse it with pie filling, which already has sugar and spices added.
Pumpkin Spice Ring Cake with Creamy Filling
When I put this dessert together, I like starting with the creamy filling before mixing the cake. That way, everything is ready to assemble quickly. To create the filling, blend together softened cream cheese, granulated sugar, and a splash of vanilla in a large bowl. Next, beat in a single egg until smooth and uniform.
After the filling is ready, you can work on the cake mixture. Combine the dry ingredients first—flour, warm spices, baking powder, baking soda, and a little salt—whisking them until even. In a separate bowl, stir the wet ingredients: vegetable oil, pumpkin purée, sugar, eggs, and vanilla extract. Gently fold the dry blend into the wet mixture, mixing only until they come together.
Grease a 10-inch Bundt pan and spoon in half of the pumpkin batter. Spread the cream cheese filling evenly on top, then cover with the remaining batter. Bake in a preheated oven for about one hour to seventy minutes, or until a tester comes out clean.
After the sponge has rested and is no longer warm, drizzle a light sugar-vanilla icing across the surface if desired. This finishing touch isn’t required, so feel free to skip it if you’d rather keep things plain.
Components
Yield: 12 portions
Creamy cheese center:
- One block (8 oz) of plain cream cheese, brought to room warmth
- ¼ cup (about 50 g) fine white sugar
- 1 whole egg, at room temperature
- 1 tsp natural vanilla essence
Ingredients for Autumn Spiced Ring Cake:
- 3 ¼ cups (about 370 g) plain wheat flour, gently scooped and smoothed flat
- 1 ½ tsp powdered cassia (cinnamon)
- ½ tsp dried ginger root, ground
- ½ tsp nutmeg powder
- ¼ tsp crushed clove spice
- 1 tsp leavening powder
- ¾ tsp sodium bicarbonate
- ½ tsp fine sea salt
- 1 cup (approx. 240 ml) neutral-tasting oil, such as sunflower or canola
- 1 tin (15 oz) mashed pumpkin (unsweetened, not pie mix)
- 1 cup (200 g) packed soft brown sugar
- ¾ cup (150 g) white caster sugar
- 4 whole large eggs, at room warmth
- 2 tsp natural vanilla essence
To prepare the sweet topping:
- 1 glass (about 120 g) confectioners’ sugar
- 1–2 large spoons (15–30 ml) dairy milk, adding extra if required
- ½ small spoon natural vanilla essence
Kitchen Assist
Keep your display from dimming.
Steps
- Warm the oven to 175°C (about 347°F). Lightly coat a 25 cm ring-shaped baking pan with oil spray, or rub with butter and sprinkle with flour. Place aside until needed.
Preparing the cheesecake center:
- Place softened cream cheese in a bowl and beat with a hand or stand mixer until creamy. Blend in white sugar and vanilla essence for about a minute, or until no lumps remain. Crack in the egg and mix gently on low, scraping the sides when necessary, until everything is just incorporated. Put this mixture aside.
Making the pumpkin cake batter:
In one bowl, stir together the all-purpose flour, ground cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and a pinch of salt until evenly distributed. Keep this dry blend nearby.
In another bowl, whisk the pumpkin purée with vegetable oil, both brown and white sugars, eggs, and vanilla until the mixture looks smooth and unified. Fold the dry mixture into the wet one, stirring only until the flour is no longer visible.
Assembling and baking:
Spread half of the batter into a greased bundt pan. Gently spoon the cream cheese filling across the surface, then cover it with the rest of the batter, smoothing the top with a spatula.
Bake in a 350°F (175°C) oven for roughly 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out without wet crumbs. Allow the cake to rest in the pan on a cooling rack for about 30 minutes, then flip it out of the pan onto the rack. Let it cool down fully before slicing or serving.
For the icing:
Place confectioners’ sugar, a splash of vanilla essence, and some milk into a medium bowl. Stir vigorously until the mixture is smooth. Should the icing appear overly stiff, mix in an extra teaspoon of milk. If it turns out too runny, work in a bit more confectioners’ sugar. Drizzle over the cooled pumpkin ring cake, then leave undisturbed for around ten to fifteen minutes so it can firm up.