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Triple Berry Cream Cheese Bundt Cake

Loaded with raspberries, blackberries and blueberries; and swirled with a thick cheese-cake like swirl, baked to light and tender perfection in a bundt pan.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer, Breakfast, Dessert, Snack
Servings: 12 servings
Author: Erin


For the Cake

  • 2 3/4 cups all purpose flour
  • 1 2/3 cups sugar
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 1/3 cup blueberries
  • 1/3 cup blackberries
  • 1/3 cup raspberries

For Cream Cheese Swirl

  • 1 cup cream cheese softened at room temperature
  • 1/4 cup powdered sugar
  • 1/4 cup milk

For Glaze

  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 2 tablespoons milk


  • Preaheat oven to 350 degrees. Grease and flour bundt pan.
  • Mix all cake ingredients in a medium bowl, and mix cream cheese swirl ingredients in a separate bowl. 
  • Pour half cake batter into bundt cake, evenly. Spoon half of cream cheese mixture, throughout cake, in a dotting fashion. 
  • Pour remaining cake batter on top, and repeat cream cheese mixture. Use a butter knife to slightly run through bundt pan here and there, cutting through it to drag the cream cheese mixture through in streams, but be careful not to mix. Don't over do this step. 
  • Bake in a 350 degree oven until inserted toothpick comes out clean.
  • Invert completely cooled cake on a plate. Mix glaze mixture and drizzle lightly over cake before cutting.