Cinnamon Swirl Pumpkin Cake
User Reviews
4.9
42 reviews
Excellent
Cinnamon Swirl Pumpkin Cake
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This moist and tender pumpkin cake has a sweet cinnamon swirl that runs throughout the cake and a rich cream cheese glaze that makes the cake extra special. It is the BEST pumpkin cake recipe and the perfect dessert for fall!
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Ingredients
For the cake:
- 2 cups all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 15 ounce can pumpkin puree
- 1 cup oil (avocado, canola, or vegetable oil)
- 4 large eggs, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
For the cinnamon filling:
- 3/4 cup salted butter, softened
- 3/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
For the glaze:
- 2 tablespoons Butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups confectioner’s sugar
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons whole milk or heavy cream
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch metal baking pan. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cinnamon together. Set aside.
- In another large bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla together until combined.
- Pour the wet ingredients over the dry ingredients and whisk until completely combined. Spread batter into the prepared pan.
- In a medium bowl, stir together the softened butter, brown sugar, flour and cinnamon until creamy and smooth. Drop small dollops all over the top of the batter. Using the tip of a butter knife swirl the filling into the top of batter.
- Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Every oven is different so check the cake early to be safe.
- Remove the cake from the oven and set the pan on a wire rack. Let cool for 10 to 15 minutes. Don’t let it cool completely, you want the cake to be warm when you add the glaze.
- Make the glaze. Using a stand mixer or hand mixer, beat the butter and cream cheese until smooth. Add the confectioner’s sugar, vanilla, and 2 tablespoons of milk; beat for 2 minutes or until smooth. If the glaze is too thick, gradually add more milk, 1 teaspoon at a time, until desired consistency is reached.
- Spread the glaze over the warm cake. Cut into squares and serve.
Notes
- You can store the cake covered in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Cholesterol
75mg
(25%)
Sodium
340mg
(14%)
Potassium
136mg
(4%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
479IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 75mg | 25% |
| Sodium | 340mg | 14% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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