Pumpkin Cream Cheese Cake

A little twist on a classic pumpkin cake with a fantastic cream cheese swirl!

It's time! PUMPKIN TIME :) This is my first pumpkin recipe to share for 2017 and it's pretty high up there on the list of favorite pumpkin cake recipes I've made. My sister-in-law, Emma, tagged me in a Facebook post when she found the recipe and wanted me to make it for family dinner, so I did! It tastes like a classic pumpkin cake, but that cream cheese swirl is out of this world. It really makes the cake.

(Print)
What you need:
For the cake:

• 1 can (15 oz.) pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 Tbsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tsp. salt

For the cream cheese topping:

• 8 o. cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 Tbsp. vanilla extract

Directions:

1. For the cake: combine pumpkin, sugar, brown sugar, eggs, oil, and vanilla in a large bowl.
2. Then slowly add in flour, pumpkin pie spice, baking soda, and salt. Mix until combined.
3. Pour into a greased 9x13-inch baking dish.
4. For the cream cheese topping: combine all ingredients until smooth and then spoon on top of cake mixture all around and swirl with a knife.
5. Bake in a preheated 325-degree oven for 50 minutes or until the center is set.
6. Cool before slicing.

Recipe from Passion for Savings

The last pumpkin recipe that I shared last year was this Pumpkin Cake Roll and it was one of my favorite cakes of all-time. If you don't want to eat cake for breakfast, these Pumpkin Cream Cheese Swirl Muffins from The Novice Chef are a great alternative.

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