Pumpkin Cream Cheese Swirl Cake with a Whipped Cream Cheese Frosting
One of my husband’s favorite desserts is pumpkin pie. I like pumpkin pie, but I like to see pumpkin used in other ways as well. I love pumpkin bread, pumpkin pancakes, and pumpkin smoothies. In fact, I may just make a pumpkin smoothie tomorrow with the leftover pumpkin that I have in the fridge. But for today, I decided to make Pumpkin Cream Cheese Swirl Cake. Actually, my initial plan was to make cake bars, but as things came together I shifted gears and decided to do a cake with a whipped cream cheese frosting.
Pumpkin Cream Cheese Swirl Cake Recipe
– 6 tablespoons Butter, melted and cooled
– 1 1/3 cups Sugar
– 3 large Eggs
– 1 cup canned Pumpkin (15 oz.)
– 1 3/4 cups All-Purpose Flour
– 2 teaspoons of All Spice
– 1 teaspoon Baking Soda
– 1/2 teaspoon Baking Powder
– 1 package (8 oz.) Cream Cheese, at room temperature
– 1/3 cup Water
Beat melted butter and 1 1/2 cups sugar (reserve the rest) on medium speed until smooth. Beat in 2 eggs (reserve the 3rd egg), pumpkin, and 1/3 cup water until well blended, scraping down sides of the bowl as needed. I used slow speed so I didn’t splatter the wet ingredients while adding them. In a separate bowl, mix together flour, all spice, baking soda, and baking powder. Beat flour mixture into wet batter until well blended. Spread batter evening in a 9×13 inch baking dish that is coated with cooking spray.
Pre-heat oven to 350 degrees. In a bowl, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth. Using a tablespoon, drop cream cheese mixture onto pumpkin batter, evenly spacing the portions over the batter. Use a knife tip and swirl batter around in the baking dish until you have a pretty swirl pattern.
Bake for about 30 minutes. When it is done, the center of the pumpkin batter (not the cream cheese mixture) will spring back when touched. Let cake cool completely before frosting it. If you wanted to go with my original plan of making cake bars, you can cut this up into 24 bars without any frosting. But trust me, this tastes better with the frosting.
Whipped Cream Cheese Frosting
– 1 package (8 oz.) Cream Cheese, at room temperature.
– 1 cup Powdered Sugar
– 1/3 teaspoon Salt
– 1 teaspoon Vanilla Extract
– 1 1/2 cup Heavy Whipping Cream
Beat cream cheese, sugar, salt and vanilla extract until smooth. Gradually add heavy cream. Beat until light and fluffy. Once the cake is completely cooled, frost the cake. The frosting makes the cake go from good to great. This cake is moist and yummy. The pumpkin flavor isn’t overpowering. And in my opinion, the frosting takes it to the next level. This would probably be a great cake to make in the Fall around Halloween and Thanksgiving. In our house, we eat pumpkin all year round, but I will definitely make this again in the Fall when it will be more appreciated by others. If you want a new way to use pumpkin, give this recipe a try.
* Store cake in an airtight container in the fridge.