Pumpkin & Cream Cheese Swirl Cake

Looking for an autumnal pumpkin based dessert that is NOT pie? Then you came to the right recipe blog. This moist cake is so delectable you are going to crave it all year around and not just during the holidays season. Pumpkin & Cream Cheese Swirl Cake is so easy to make you can make it in advance, or last minute for your potlucks and family get together.

You can use canned puree for this – just make sure its not pumpkin pie filling. You can also make your own puree pretty easy. You just need a sugar pumpkin and an oven. Simply cut the pumpkin in half, scoop out the seeds and lay cut side down on a parchment paper covered baking sheet. Bake in a 400degF oven for 45 minutes. Scoop flesh from skin into blender and blitz till smooth.

Substitutes and Variations:

You can skip the chopped pecans on top if you don’t care for them. They add a nice texture to the cake. You can use Neufchâtel cheese in place of the cream cheese if that’s your preference.

Tools that may make this recipe easier:

You will need a 13×9 glass baking dish, parchment paper and a whisk for this recipe. A hand mixer would make it easier but a hand whisk works just fine too.

Now Let’s Get Cookin’!

Pumpkin & Cream Cheese Swirl Cake

A moist and flavorful autumnal cake made with pumpkin puree and swirled with a sweet cream cheese filling.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Cake, Dessert

Cuisine American

Servings 18 pieces

Equipment

• 1 13×9 Glass Baking Dish
• Parchment Paper

Ingredients

  

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• 2 cups Pumpkin Puree
• 2 Large Eggs beaten
• 2 cups Sugar
• ¾ cup Oil
• 2 cups Flour
• 1 tbsp Pumpkin Pie Spice Blend ginger, cinnamon, clove
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• ½ cup Pecan Pieces chopped

For the Cream Cheese Filling

• 1 8oz Cream Cheese softened
• 1 Large Egg beaten
• ½ cup Sugar
• 1 tsp Vanilla Extract

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Instructions

 

• Preheat oven to 375degF.
• In a bowl, combine pumpkin puree, eggs, oil and sugar. Once fully mixed add flour, one cup at a time. Lastly add baking powder, baking soda, salt and pumpkin pie spice blend.
• In a separate bowl, whisk together cream cheese, egg, sugar and vanilla extract.
• Line a 13×9 baking dish with parchment. Pour cake mixture into dish and spread out to the corners.
• Use a tablespoon to spoon cream cheese mixture pools evenly over the cake batter. Use a knife to swirl the cream cheese to make a "marble" effect. Sprinkle with walnut pieces.

  NOTE: Do not push the cream cheese to the base, it will burn.
• Bake for 40 minutes or until toothpick comes out clean in the center of cake (not the cream cheese). Cool on a wire rack for at least 30 minutes before using the parchment to remove the cake from the dish. Cut into 18 even squares.

Keyword cake, cake recipes, cakes, cream cheese, pumpkin, pumpkin puree

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