Description
Pumpkin Cream Cheese Swirl Cake is a delectable dessert that beautifully combines the rich flavors of pumpkin and creamy cheesecake. This moist cake is swirled with a velvety cream cheese filling, creating an eye-catching pattern that is as delightful to behold as it is to taste. Perfect for any occasion—be it a cozy brunch, festive gathering, or afternoon tea—this cake brings the warmth of fall into every bite. With its inviting spices and creamy texture, it’s sure to impress your guests and become a seasonal favorite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 1 cup canned pumpkin puree
- 8 ounces cream cheese
- 1/2 cup granulated sugar (for cream cheese layer)
- 1 large egg (for cream cheese layer)
- 1/2 teaspoon vanilla (for cream cheese layer)
- 1/4 cup all-purpose flour (for cream cheese layer)
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9” x 5” loaf pan.
- In a bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk together eggs, sugars, vegetable oil, pumpkin puree, and vanilla until smooth.
- Gradually mix in dry ingredients until just combined.
- For the cream cheese layer, beat cream cheese until smooth; add sugar, egg, vanilla, and flour until combined.
- Layer half of the pumpkin batter in the pan followed by half of the cream cheese mixture; repeat layers and swirl gently with a knife.
- Bake for about 75 minutes or until a toothpick comes out clean. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 20g
- Sodium: 205mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 52mg