Pumpkin Cream Cheese Swirl CakeYUMMLY
Pumpkin Cream Cheese Swirl Cake
If fall had a mascot it definitely would be pumpkin. This tender spice cake celebrates that craveable seasonal flavor as a change-up from traditional pumpkin pie. And it gets a little help from two grocery store convenience items: boxed cake mix and canned pumpkin. You’ll jazz it up with a delicious cream cheese swirl that makes the cake fancy enough for a holiday meal. Note that the total time for the recipe includes cooling, and the hands-on time is only about 25 minutes. The cake keeps, refrigerated, if you want to make it a day ahead (bring it to room temperature to serve). No pumpkin pie spice? You can substitute 2 teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. The recipe is a Yummly original created by Ashley Strickland Freeman.
- Preheat the oven to 325°F with a rack set in center. Grease and flour a 10- to 12-cup Bundt cake pan.
- In the bowl of a stand mixer or in a medium mixing bowl, beat cream cheese and granulated sugar until creamy, using the paddle attachment or a hand mixer. Add 1 egg and the vanilla. Beat until mixture is smooth, stopping once to scrape bowl. If using a stand mixer, transfer cream cheese mixture to a small bowl. Set mixture aside.
- In the stand mixer bowl (no need to wash bowl) or a large mixing bowl, combine remaining 4 eggs, the cake mix, pumpkin puree, water, vegetable oil, and pumpkin pie spice, beating on low speed until combined. Then beat on medium speed for 2 minutes, stopping once to scrape bowl.
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|Calories470Calories from Fat230|
|% DAILY VALUE|
|Calories from Fat230|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.