Food and Recipes Desserts Cakes Bundt Cakes Spiced Cream Cheese Bundt Cake 5.0 (1) 1 Review In this Bundt cake, a sugary spiced batter is swirled with plain batter for a beautiful pattern. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on November 11, 2024 Recipe tested by Melissa Gray Save Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless Active Time: 35 mins Total Time: 3 hrs 45 mins Servings: 12 Jump to recipe Think of this cake as a PSL pound cake. It has the buttery richness of a classic Southern pound cake, but with the added warmth of pumpkin pie spice infused throughout. Like any good pound cake, it starts with cream cheese; just make sure to beat it well with the butter and sugar. This incorporates air into the cake and helps it to rise. The key to a gorgeous spice swirl throughout the Bundt is not to over blend the two batters; the more you mix, the more they become one homogeneous color. Although you could top this beautiful cake with just a dusting of powdered sugar, the simple stir-together glaze we provide makes for an extra pretty finish. Cook Mode (Keep screen awake) Ingredients Baking spray 1 (8-oz.) pkg. cream cheese, softened 3/4 cup unsalted butter, softened 1 1/2 cups granulated sugar 1 tsp. kosher salt 4 large eggs, at room temperature 1 1/4 tsp. vanilla extract, divided 2 1/2 cups all-purpose flour 1/2 tsp. baking powder 1/3 cup whole milk 1/4 cup packed light brown sugar 4 tsp. pumpkin pie spice, plus more for garnish 1 1/4 cups powdered sugar 1 Tbsp. heavy whipping cream Directions Preheat oven to 325°F. Coat a 10- to 12-cup Bundt pan with baking spray; set aside. Beat cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 4 minutes, stopping to scrape down sides of bowl as needed. Add granulated sugar and kosher salt; beat on high speed for 5 minutes, stopping occasionally to scrape down sides of bowl. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon of the vanilla until combined. Stir together flour and baking powder in a medium bowl. With mixer on low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed. Transfer half of the batter (about 3 cups) to another medium bowl; stir in brown sugar and pumpkin pie spice until smooth. Spoon about 1 cup of the plain batter evenly into prepared pan; spoon about 1 cup of the spiced batter over top of plain batter in an even layer. Repeat process two more times, alternating with plain and spiced batters. Using a knife, pull the blade back and forth through the layered batters to create a swirled effect. Smooth the top with a spatula or the back of a spoon. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes. Invert onto wire rack; remove pan, and let cool completely, about 2 hours. Whisk together the powdered sugar, 1 1/2 tablespoons water, cream, and the remaining 1/4 teaspoon vanilla in a medium bowl until smooth. Drizzle over cooled cake. Sprinkle pumpkin pie spice over the glaze to garnish, if desired. Rate It Print