Cheesecake Filled Chocolate Bundt Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook: 1 hour 10 minutes

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? This recipe is YUM.

Tessa's Recipe Rundown...

Taste: Like straight up chocolate, with a hint of tangy cheesecake goodness!
Texture: Oh man. Rich and moist yet light and fluffy, with a luscious cheesecake filling and crazy fudgy chocolate glaze.
Ease: Easy but messy.
Appearance: Gorgeous gorgeous gorgeous.
Pros: Sassy twist on a classic dessert.
Cons: None!
Would I make this again? Oh yeah.

I have kind of an obsession with desserts that contain a secret surprise filling. Between my recent Fudge Filled Cookies and this Cheesecake Filled Chocolate Bundt Cake, I am apparently on a mission to delight the pants off our taste buds.

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

I remember being a kid and my parents ordering the occasional fast food “family meal” that always seemed to come with a bundt cake as a dessert. And you know what? Those cakes were gross. SO insanely dry, bland, and boring. They weren’t even worth eating, unless you’re a kid and just want sugar in any form. I was turned off of bundt cakes for years until I started making my own.

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

Here are Handle the Heat bundt cakes are actually worth indulging in. Chocolate cakes actually taste like chocolate. Plus they’re RICH as can be, I want you to almost think you’re eating a brownie. But still light and fluffy. A culinary contradiction. Not to mention I don’t do boring simple cakes. I go over the top, like stuffing a cake with cream cheese and drenching it in the thickest, fudgiest glaze possible. Even using ingredients like sour cream and a hint of espresso powder to really amp up the flavor. That’s my kind of cake, and I hope it’s yours too.

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

Holly on Instagram made this recipe, “The deep chocolate flavor pairs perfectly with the tangy cream cheese.” Check out her gorgeous photo:
holly_boyle_on_instagram

How to make
Cheesecake Filled Chocolate Bundt Cake

Recipe By Tessa Arias, Handle the Heat
Yield: 12 servings
Prep Time: 20 minutes
Cook: 1 hour 10 minutes

Ingredients

For the filling:

8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons all-purpose flour

For the cake:

3/4 cup unsweetened cocoa powder, preferably Dutch-processed
6 ounces bittersweet chocolate, finely chopped
1 tablespoon espresso powder
3/4 cup boilingΒ water
1 3/4 cups (7.87 ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream, at room temperature
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
2 cups packed light brown sugar
1 tablespoon vanilla
5 large eggs, at room temperature

For the glaze:

1/2 cup heavy cream
2 teaspoons corn syrup
4 ounces semisweet chocolate, chopped

Directions

Preheat the oven to 350Β°F. Spray a bundt pan with nonstick cooking spray.

For the filling:

In the bowl of an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, vanilla, and flour until well combined. Set aside.

For the cake:

Combine the cocoa, chocolate, and espresso powder in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda.

Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.

In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 3Β minutes, or until lightΒ and fluffy. Add the eggs, one at a time, until combined. On low speed gradually add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.

Pour a little more than half the batter into the prepared pan. Pour the cheesecake filling into the center of the batter, not allowing it to touch the edges of the pan. Pour the remaining batter of the filling.

Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.

For the glaze:

In a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool slightly until thickened. Drizzle over the cake. Let the glaze set at room temperature, about 10 minutes, before serving.

Adapted from this recipe

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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84 Responses to “Cheesecake Filled Chocolate Bundt Cake”

  1. #
    June @ How to Philosophize with Cake — July 24, 2015 at 4:18 am

    That looks incredible! Definitely my kind of surprise πŸ™‚ love the chocolate glaze too!

  2. #
    Sarah | Broma Bakery — July 24, 2015 at 7:30 am

    I mean, who wouldn’t want surprise cheesecake goodness! It looks SO FLUFFY!

  3. #
    Patty K — July 24, 2015 at 7:45 am

    Looks sinfully delicious!

  4. #
    Emily @ Layers of Happiness — July 24, 2015 at 12:22 pm

    OH my… when I saw you make this on snap chat I was DYING to know what you stuffed it with, and also how to figure out how to become your newest taste-tester. This cake is awesome! Pinned!

  5. #
    Jessica the Baker — July 24, 2015 at 3:45 pm

    Oooh, this is decadent! πŸ™‚

  6. #
    Fareeha — July 26, 2015 at 1:58 am

    Looks tasty ! I like your photographs too.

  7. #
    Michelle — July 26, 2015 at 8:58 am

    Oh wow!! I love filled bundt cakes! Reminds me of my childhood!! My favorite was chocolate filled with a coconut filling, but this cheesecake one will fit the bill too! And I have everything to bake it!! Happy 18th Anniversary to me and my hubby…we’re having cake tonight!!!

  8. #
    Joanne — July 26, 2015 at 11:27 am

    This cake looks beyond delicious! I am putting this on my to bake list.

  9. #
    Sandra R — July 26, 2015 at 3:17 pm

    Made this yesterday and it is wonderful! The only bobble was trying to keep the filling inside the chocolate cake (not touching the sides). I will have to do something other than pouring it from the bowl next time. But it tasted delicious. Thanks for posting such a winner.

    • #
      Tessa — July 26, 2015 at 5:03 pm

      Happy to hear it Sandra!

  10. #
    Michelle — July 26, 2015 at 7:38 pm

    Addendum: I made this cake today and just had a piece with my husband…oh my gosh! This is so good! My husband said its the best cake he’s ever had!! It turned out perfectly!! I can’t wait to share it with my friends!! Thank you Tessa for a wonderful recipe!!

  11. #
    Gaby — July 27, 2015 at 2:36 pm

    What could be better then my two favorite desserts put into one!!

  12. #
    Karen — July 28, 2015 at 12:56 pm

    This cake was a hit for my daughter’s tenth birthday. It is very moist and delicious!

  13. #
    Vaishnavi — August 2, 2015 at 9:15 am

    Hi,
    I love all of your recipes .. I tried making this cake the other day and I think the batter was way too much for my bundt pan.. I think mine’s a 10 cup bundt pan.. It kinda overflowed .. Is there any way I can cut the recipe to fit my pan? I’m dying to make this cake πŸ™‚

  14. #
    Cat — December 2, 2015 at 6:21 pm

    Hi Tessa
    Does this need to be set like a regular cheesecake (left in the fridge overnight)?
    Also, will it ok to be made ahead of time? I wonder if the cake will dry out.
    thanks

    • #
      Tessa — December 2, 2015 at 9:46 pm

      Nope! And should be fine ahead of time πŸ™‚

  15. #
    Jessica — December 14, 2015 at 6:13 am

    Can I use a store bought cake mix? I know I know…. But I have some that need used up!

    • #
      Tessa — December 14, 2015 at 4:22 pm

      I’ve never tried that for this particular recipe but I don’t see why not!

  16. #
    Teri — December 15, 2015 at 1:54 am

    Hi Tessa… I made this yesterday after a long search for something special for someone special πŸ™‚ … It turned out really pretty on the outside… hopefully it will be just as beautiful as yours on the inside πŸ™‚ … My cheesecake filling didn’t look as thick as yours but hopefully it had set as nice as yours through the baking process. Thanks for the fabulous inspiration πŸ™‚ … Have a wonderful holiday season!!!

  17. #
    Megan — December 27, 2015 at 8:56 pm

    I know this is a bit late, but do you keep this cake on the counter or in the fridge?

  18. #
    Lola — January 4, 2016 at 9:27 pm

    Can’t wait to try. By the way, your ultimate brownies are out of the this world. My 7 year old granddaughter calls them “my” famous brownies. So THANKS!

  19. #
    Leslie — January 21, 2016 at 6:11 am

    absolutely delicious! however, the cheesecake portion fell to the the bottom of the pan, so rather than having the cheescake in the middle, it ended up on the top. What went wrong?

  20. #
    Janice — January 24, 2016 at 7:10 am

    This looked so good, I couldn’t wait to try the recipe. Please tell me what I did wrong. I followed the recipe but what a flop. The cake baked over and at 50 minutes it was burnt on the outside edges, done from the inside top edge to the middle but when I tested the inside the toothpick came out wet. I gave it some extra time for the center to get done but wasn’t successful. My oven is very reliable and operates at the correct temperature, I had the cake on the center rack. After the 10 minute cool in the pan the bottom part came out and the top was left in the pan. I’d love to try again but very hesitant.

  21. #
    Amelia Cahyadi — February 5, 2016 at 6:25 am

    Thank you for the recipe, it was really yummy, but when i try to loose it from the pan after i inverted it, the bundt cake cracked horizontally, revealing the cheesecake. And i noticed the cake kind of hollow inside. Should i tap it in the counter before putting it in the oven? Or is it maybe because i put the cheesecake filling in fridge before? Because when its cooled off it is easier to put them in the middle of the cake. Does this happen to anyone else? Sorry for my bad english.

    • #
      Tessa — February 6, 2016 at 8:17 pm

      Hi Amelia! Yep, sounds like the cheesecake batter was too cold. Keep it at room temperature next time to avoid getting cracks and hollowness.

  22. #
    Kathy — February 21, 2016 at 12:56 pm

    What size bundt pan? 10 cup or 12 cup?

  23. #
    Diana Taylor — February 25, 2016 at 10:25 am

    u defiantly need a 12 cup or bigger if there is of a bundt pan fore this cake mine spilled all over had to place a foil
    under and cooked it for 1 1/2 hr i guess b/c of the bundt pan and it spilled do not know .. ill come back after and let u know how i like it when i taste it

  24. #
    Clay Pendleton — February 28, 2016 at 7:35 am

    The Cheesecake Filling looks good but I feel I would rather whip in some homemade Creme Fraiche with some fluffy white Marshmallow Fluff, powdered sugar and be a Whoopie Pie Cake.

  25. #
    Scott — February 28, 2016 at 6:28 pm

    Wanted to surprise my wife for her birthday so my sons and I followed this to the letter and the unveiling was a disaster! Some came out then more came out then half the cheesecake came out… What a lame recipe

  26. #
    Angela H. — March 1, 2016 at 5:12 pm

    I made this today for my husband’s birthday. The cake came out really delicious and moist. However, I was disappointed in how the cheesecake part came out. In the picture, there’s a nice portion of cheesecake. But in my cake, the cheesecake portion is maybe half as thick as in the picture. Maybe next time I will double the cheesecake portion of the recipe. The chocolate part of the cake is yummy, though! Dense, yet still fluffy and very moist! Glaze is great and shiny.

  27. #
    PhyllisMcLaughlin — March 2, 2016 at 2:18 pm

    Wonderful recipe! Thank you so much. The filling dropped a bit but does not affect the taste or appearance of the cake. Baking time was 80 minutes as opposed to 50 but every oven is different. It really is delicious as well as beautiful and I will definitely make it again.

  28. #
    Ilene — March 6, 2016 at 4:55 pm

    I don’t have espresso powder, any recommendations? I hate to have to buy ingredients I will only use once.

    • #
      Tessa — March 7, 2016 at 9:06 am

      You can just omit it!

  29. #
    Amanda — March 13, 2016 at 7:07 pm

    Hi Tessa! I am somewhat new to your site, I found you through your homemade fudge round recipe (that was fantastic by the way!) My cake is currently in the oven, however, I am having the same issues as many others above, and I am not exactly a novice baker. My cheesecake mix was very runny. About twice as liquidy as a regular cheesecake mix. I am wondering your thoughts on this. Do you think maybe it is over-mixing? Or could it be the egg and vanilla ratio to the flour and cream cheese? My last thought was temperature, maybe the cream cheese should start out on the colder side of room temperature, rather than actual room temperature. I also used a room temperature egg, I grabbed it from the pile of other room temperature eggs. I would love to know your thoughts! Thanks!

  30. #
    Donna — March 14, 2016 at 8:08 am

    Made this for my daughter-in-law’s birthday and family get together. It is a beautiful and delicious decadent cake and a recipe I will repeat often for my chocolate-lover family members.

    • #
      Tessa — March 14, 2016 at 1:59 pm

      Wonderful, Donna! Happy to hear it.

  31. #
    Rob — March 18, 2016 at 8:39 am

    I baked the cake, and it turned out great. Everyone could not stop raving about it. The only problem I had though, was when I removed the bunt pan from the oven for the cake to cool, the cake collapsed a little bit. How can I prevent this from happening?

  32. #
    Teri — March 26, 2016 at 7:01 am

    Cake complete have not tried but the cheesecake part was very runny and it was not over beaten. The glaze us not thick either. Is the recipe missing something? Smells good.

  33. #
    patty coy — March 26, 2016 at 8:28 pm

    I have made this cake twice in the past three weeks. I have read where people have had trouble with this recipe with interest. I just made my second one, which is sitting on the counter ready to be enjoyed at our Easter family dinner tomorrow. It is truly one of the moistest cakes we have ever eaten. Now, here comes the truth. I used a boxed-mix, only I added the sour-cream to the mix. Followed the rest of your directions. Oh, one more thing I did differently was I used ready made icing that I micro-waved to thin it out and drizzled over the cooled cake twice! OMG! The cream-cheese filling is delicious…

  34. #
    Pam — April 8, 2016 at 4:58 pm

    The cake is baking in the oven. I am going to serve it tomorrow evening at my dinner party. Should I go ahead and glaze it tonight or wait until tomorrow afternoon? Should I refrigerate it?

    • #
      Tessa — April 9, 2016 at 6:15 pm

      Hi, Pam! I’m sorry I can’t always get to comments every day. I hope it all turned out πŸ™‚ It should have worked either way, but I’d recommend refrigerating after glazing.

  35. #
    Michelle — April 11, 2016 at 9:38 pm

    I was glad to see some other comments about the bake time. I’m at about 65 minutes and counting. Smells great, though πŸ™‚

  36. #
    Melanie — April 15, 2016 at 12:49 am

    Hi Tessa!

    Great looking yummy cheesecake filled chocolate bundt cake! I find 12 servings is too much unless I am baking for a large get together. Can I divide this recipe in half and make it in a 6 cup bundt pan? Also what would the baking time be? Thanks for answering my questions!

    • #
      Tessa — April 15, 2016 at 11:51 am

      I’m not sure, Melanie. Never tried that. I would start at half and just keep a watchful eye on it with a cake tester close by. Good luck!

  37. #
    Suzanne — April 23, 2016 at 7:00 pm

    How would one adjust cook time to make a larger, rectangular cake?

    • #
      Tessa — April 24, 2016 at 5:31 pm

      I’m not sure, I’ve never given it a try. Let us know how it works out if you do πŸ™‚

  38. #
    Janette — April 23, 2016 at 7:48 pm

    Holy crap this looks amazing! I can’t wait to test it out! Thanks for sharing the recipe!

    • #
      Tessa — April 24, 2016 at 5:30 pm

      Thank you! Hope you try it soon πŸ™‚

  39. #
    connie monjaras — April 26, 2016 at 10:54 am

    I made this cake for my daughter’s graduation party the dog( St Bernard )got upstairs and ate both cakes one plate was on the table and the other one was on the stairs. ,I,m sure she would have sard it was very good . we ran and bought some cookies.
    I can laugh now lol.

    • #
      Tessa — April 28, 2016 at 11:55 am

      Haha! Oh no!! Darn dogs πŸ˜‰

  40. #
    Chantelle — April 29, 2016 at 6:24 pm

    OMG….probably one of the best chocolate cakes I’ve EVER had! Was a bit of work but, well worth it πŸ™‚
    I used a tube pan since I didn’t have a Bundt pan, and cooked it a little longer (15 mins) but it is absolutely delicious!!

    • #
      Tessa — May 1, 2016 at 8:01 pm

      Yay, Chantelle! Thanks so much!

  41. #
    Michelle — April 29, 2016 at 8:30 pm

    Can I use a regular Devils chocolate cake mix ? For this recipe?

    • #
      Tessa — May 1, 2016 at 8:01 pm

      Not sure, I haven’t tried. But I can’t think of any reason it wouldn’t work.

  42. #
    Shweta — May 3, 2016 at 10:52 pm

    Hi,
    It’s a very lovely cake.
    Can I use same recipie for simple 9″ cake with cream cheese frosting from outside rather than filling it inside?

  43. #
    Pattyc — May 4, 2016 at 8:03 pm

    The cake tastes great…..but it stuck to the bundt pan……what a mess…..I squished it together and am going to ice it tomorrow morning…..I did everything you said….but the darn thing stuck…..lol…..I guess I will double the recipe for the icing and try to hide the mess! I will try it again….any suggestions on how to keep it from sticking? Thanks!

    I

    • #
      Tessa — May 6, 2016 at 8:53 am

      Oh no!! Did you spray the pan with nonstick cooking spray?

  44. #
    Chrissie — May 13, 2016 at 6:36 am

    Have just made this and looks and smells amazing. Bit worried about the cheesecake layer as definatley not as thick as yours. Took longer to bake too by about 10 mins. Love the recipes.

  45. #
    Maha — May 14, 2016 at 12:19 pm

    I made this the last week ,the cake was yummy but the cheesecake portion was not thick enough i should double the quantity next time!

  46. #
    Sally J — May 14, 2016 at 7:55 pm

    Try adding 6 oz. of chocolate chips to the cheesecake filling!! This was my Hubby’s favorite.

  47. #
    Thu Vo — June 3, 2016 at 8:59 am

    Thank you very much. I absolutely love baking. watch and study all day delicious cake for my children. Are you helping me very happy. you are very talented and beautiful again. It’s great to see what you’ve given recipes and secrets. You’re very cute. I love you. Wish you happiness and beautiful young..
    ThuVo

  48. #
    Marls — June 23, 2016 at 1:18 pm

    More help on espresso powder please. Is it the same as ground? I’ve checked with others and several places with no luck. I read through comments that you can omit, but I also appreciate learning no things. I don’t drink coffee. I found an espresso dark ground. Have no idea if that is comparable or not. Thank you.

    • #
      Tessa — June 23, 2016 at 3:27 pm

      Here are the two kinds that I usually use: http://amzn.to/28QjeW3 OR http://amzn.to/28Qjgx9 so you can see how they’re labeled. I often find them at Super Target or kitchen stores like Sur la Table or Williams-Sonoma.

  49. #
    Steph — July 22, 2016 at 8:12 am

    It would be super helpful to know what size bundt pan you used. Pan size is essential for any cake recipe.
    This is a recipe I’d love to make but I don’t want to waste ingredients if my pan is too small.
    Thanks

  50. #
    Angela — July 31, 2016 at 9:28 pm

    Made this cake today and it is absolutely delicious. I did not have expresso so I put 2 tbsps. hazelnut instant coffee. Please if you are making this spray and FLOUR your pan. Mine stuck on and left half in the pan. I should have known better.

  51. #
    Maria Pia — August 14, 2016 at 8:28 am

    Instead of using only cream cheese, I mixed the cream cheese with dulce de leche…Heaven 😊😊

    • #
      Tessa — August 14, 2016 at 9:39 am

      Ohhhh yummy!!

  52. #
    Patricia — August 23, 2016 at 9:36 am

    I like to bake. I try very hard to see if I can bake like you.

  53. #
    Annette — September 11, 2016 at 9:19 am

    This cake turned out perfectly! It’s a great recipe and the cake is moist, delicious and eye catching.
    Thank you!

  54. #
    Kait — September 24, 2016 at 3:23 am

    I wish more of the comments asking questions were answered so I had more piece of mind before trying this recipe! It looks amazing and I would really like to impress a group of friends and can’t afford a flop!

    1. Why several people may have had runnier cheesecake filling/ why the filling dropped

    2. What size bundt pan to use

    3. If some ingredients should be colder or warmer, etc.

    • #
      Tessa — September 24, 2016 at 10:15 am

      Hi Kait, this recipe really isn’t very complicated! This is the exact bundt pan I used: http://amzn.to/2cVfRR5

      All the ingredients that need to be at room temperature are specified in the recipe. I’m not entirely sure why some people had a “runny” filling… but the cheesecake will drop slightly (as it is in the photos).

  55. #
    Gloria — November 15, 2016 at 3:13 pm

    Hi Tessa, Thank you for this recipe. I just got the items need to make it and was wondering how to make the cheesecake filling Khalua flavored? Can I use straight Khalua and is so how much in order not to thin the filling too much? How about mocha? Add melted chips and espresso powder? About how much? Thanks again!

  56. #
    olie — November 25, 2016 at 8:07 pm

    i made this ,,and baked it 50 min and it seems like its not done..cheesecake part yes ,,cake part after isnt then the top is–is it suppose to be like that

  57. #
    olie — November 25, 2016 at 8:16 pm

    What now its glazed πŸ™

  58. #
    Maisey Phillips — November 26, 2016 at 11:08 am

    Absolutely the best chocolate cake I’ve ever had. I didn’t have cocoa powder so I used an entire bag of semisweet chocolate instead, worked out amazingly.

  59. #
    claere — December 16, 2016 at 12:28 am

    You might want to check you wording on how to bake this kind of cake. For a bunt pan you need to pour a 1/3 of the cake batter into said pan, then add your cheesecake filling, then top with remainder cake batter. This will make the cheesecake at the top of your cake when it’s all finished verses at the bottom. These pictures depicting this cake are deceiving if you decide to follow the actual baking instructions provided for this cake.

  60. #
    Danielle — December 16, 2016 at 6:37 pm

    Would it work to put the cheesecake portion in the pan first? I think it would look pretty on the top of the cake….

  61. #
    Azu — December 21, 2016 at 8:39 pm

    This cake is really good. I reduced about 1/2 cup of the sugar as we don’t really like too sweet. It turned out well. Did not have problem with the cheese filling. It set well after the cake is cooled. The batter is a lot I had to make some into mini muffin. This recipe is a keeper. Tq for sharing your wonderful recipe Tessa.

  62. #
    Pat — January 15, 2017 at 8:05 am

    I like to print out the recipes I try out, but when I printed the bundt cake recipe something weird happened. I jumped to the recipe and clicked on print. The version that printed out was missing several sentences which caused me to panic a bit when I went to make the cake and there was nothing mentioned about where to add the eggs and sour cream! I did manage to figure it out. The printed version on paper did NOT match what my print screen showed—never saw this before. Looked like you edited the recipe to fix it, for the print version, but did not “save”. Hope no one else struggled with the recipe because of this.

  63. #
    FRAV — March 14, 2017 at 6:05 am

    Hi! The cake looks so delish! I will try it this weekend for my brother-in-law’s birthday. I was thinking of baking it in a regular round pan instead of a bundt pan. Can I use a regular round pan and what size should I use? Thank you!

    • #
      Tessa — March 15, 2017 at 10:10 am

      Hello! This recipe was specifically developed for a bundt pan, so I’m not sure if or how another size & shape of pan will work. If you give it a try let us know how it goes!

  64. #
    Amber — March 17, 2017 at 9:43 pm

    Hello, i tried making this cake twice now. Both times following your directions. The first time i baked it it was late and i left it cool in the pan overnight. When i took it out in the morning, half the cake was stuck in my pan. I thought it was because i left it in the pan too long. This time i baked it and turned it out after 10 minutes like the recipe states and it still cracked and could not be used. I sprayed pan both times really good, please help!

    • #
      Tessa — March 21, 2017 at 2:42 pm

      Sounds like your bundt pan isn’t nonstick, or maybe its nonstick coating has lost its effectiveness? I’d try greasing it in every cranny with the spray by using a pastry brush. It may just be time for a new pan?

  65. #
    Kathy Currie — April 11, 2017 at 7:04 am

    Did the folks whose filling was a bit thin use fat free cream cheese? That will make a huge difference in the consistency.

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