Description

Pumpkin Cream Cheese Swirl Cake is a delightful fusion of moist pumpkin cake and creamy cheesecake that captures the essence of fall in every bite. The rich flavors of pumpkin spice meld beautifully with the smooth cream cheese layer, creating a visually stunning treat perfect for brunches, dessert tables, or cozy afternoons with a warm drink. Its swirled layers not only entice the taste buds but also elevate your dessert presentation, making it an impressive addition to any gathering. Simple to make yet sophisticated in flavor, this cake is bound to 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 brown sugar
1/3 cup vegetable oil
1 cup canned pumpkin puree
8 ounces cream cheese

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Instructions

Preheat your oven to 325°F and grease a 9” x 5” loaf pan.
In one bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, beat eggs with granulated and brown sugar until well combined. Add vegetable oil, pumpkin puree, and vanilla extract; mix well. Gradually incorporate dry ingredients until just combined.
For the cream cheese layer, beat softened cream cheese with granulated sugar until smooth. Add egg and mix in vanilla and flour until just combined.
Pour half of the pumpkin batter into the prepared pan; dollop half of the cream cheese mixture on top. Repeat with remaining batters. Use a knife to gently swirl together.
Bake for about 1 hour and 15 minutes or until a toothpick comes out clean. Cool for about 10 minutes before transferring to a wire rack.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (70g)
Calories: 240
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg