Description
Moist pumpkin cake swirled with creamy cheesecake and topped with a silky glaze. Perfect fall dessert for gatherings or cozy weekends.
Ingredients
Pumpkin puree – 1 cup
All-purpose flour – 2 cups
Sugar – 1 cup
Vegetable oil – ½ cup
Eggs – 3 large
Pumpkin pie spice – 1 tbsp
Baking powder – 1 tsp
Cream cheese – 8 oz (softened)
Granulated sugar – ⅓ cup
Butter – ¼ cup
Confectioners’ sugar – 1 cup
Vanilla extract – 1 tsp
Milk – 1–2 tbsp (for glaze)
Instructions
1. Preheat oven to 350°F (177°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk flour, sugar, baking powder, and pumpkin pie spice.
3. In another bowl, combine pumpkin puree, eggs, oil, and vanilla.
4. Mix wet and dry ingredients until just combined.
5. In a separate bowl, beat cream cheese, sugar, and an egg for the swirl.
6. Pour half the batter into the pan, add the cream cheese mix in ribbons, and swirl gently.
7. Top with remaining batter and bake 40–45 minutes or until a toothpick comes out clean.
8. Cool completely before glazing.
9. For the glaze, beat cream cheese, butter, sugar, and vanilla until smooth. Add milk as needed.
10. Drizzle glaze over cooled cake and serve.
Notes
Use pure pumpkin puree, not pie filling.
Do not overmix to keep the cake light.
Store in the refrigerator for up to 5 days.
Freeze slices up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 27g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg