Cinnamon Swirl Pumpkin Cake
Calories: 43
Adjust Servings Here: 9 servings
Description
Celebrate fall with this moist and flavorful Cinnamon Swirl Pumpkin Cake, topped with a creamy glaze for the perfect touch! Rich pumpkin flavor combined with a warm cinnamon swirl makes each bite unforgettable. Easy to make and bursting with autumn spices, this cake is the ultimate cozy treat for gatherings or a special family dessert. Try it this season for a delicious twist on classic pumpkin cake!
Ingredients
Makes one 9 x 13 inch sheet cake or two 8 x 8 inch cakes
Pumpkin cake batter
- 250 g (250 g) All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Pumpkin spice
- 2 tsp Ground cinnamon
- 170 ml (¾ cups) Cooking oil
- 60 g (¼ cups) Unsalted butter soft room temperature
- 220 g (1 cup) Brown sugar packed
- 100 g (½ cup) Granulated white sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 396 g (14 oz) can Pumpkin puree
Cinnamon swirl
- 170 g (¾ cups) Unsalted butter soft room temperature
- 1½ tsp Ground cinnamon
- ¼ tsp Salt
- 1 tsp Vanilla extract optional
- 1 tbsp Granulated sugar white or brown
- 1 tbsp All-purpose flour
Cream cheese glaze
- 113 g (½ cups) Butter
- 113 g (½ cups) Cream cheese
- 250 g (2 cups) Powdered sugar
- 1 tsp Vanilla extract
- 2 tbsp Milk optional
Instructions
- Preparation: Preheat the oven to 350℉ (175℃). And line one 9 x 13-inch baking pan or two 8 x 8-inch square baking pans with parchment paper
- Dry ingredients - In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Set aside.250 g All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt, 1 tsp Pumpkin spice, 2 tsp Ground cinnamon
- Wet ingredients: Combine the butter and oil in another bowl with white and brown sugar. Add the eggs, followed by the vanilla extract, and beat until smooth. Then, add the pumpkin puree and combine well.170 ml Cooking oil, 60 g Unsalted butter, 220 g Brown sugar, 100 g Granulated white sugar, 4 large Eggs, 1 tsp Vanilla extract, 396 g can Pumpkin puree
- Dry to wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Pour the Batter: Pour the pumpkin batter into your prepared baking pan, spreading it evenly. Note: I used half the recipe (.5X) in the video to make one 8-inch square cake.
- Cinnamon Swirl: In a small bowl, mix the soft butter, cinnamon, salt, vanilla, flour and sugar until well blended. Drop spoonfuls of this cinnamon mixture all over the pumpkin batter in the pan.170 g Unsalted butter, 1½ tsp Ground cinnamon , ¼ tsp Salt, 1 tsp Vanilla extract, 1 tbsp Granulated sugar , 1 tbsp All-purpose flour
- Bake: Place the pan in a preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Note: My 8-inch cake in the video took about 25 minutes to bake.
- Cream Cheese Glaze: While the cake cools slightly, mix cream cheese, butter, powdered sugar, vanilla, salt, and milk until smooth.113 g Butter, 113 g Cream cheese, 250 g Powdered sugar, 1 tsp Vanilla extract, 2 tbsp Milk
- Glaze the Cake: When the cake is cooled but still slightly warm, spread the cream cheese glaze over the top. Let it sit to allow the glaze to set, then cut into squares.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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