Cinnamon Swirl Pumpkin Cake

Cinnamon Swirl Pumpkin Cake

from twopeasandtheirpod.com
Cake
45 min
470 kcal / serving

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!

Ingredients

  • 2 cupsall-purpose flour, (spooned & leveled)
  • 2 teaspoonsbaking powder
  • 1 teaspoonbaking soda
  • 1 teaspoonkosher salt
  • 2 teaspoonspumpkin pie spice
  • 1 teaspoonground cinnamon
  • 115 ounce can pumpkin puree
  • 1 cupoil ((avocado, canola, or vegetable oil))
  • 4 largeeggs, (at room temperature)
  • 1 cuppacked light brown sugar
  • ½ cupgranulated sugar
  • 2 teaspoonspure vanilla extract
  • ¾ cupsalted butter, (softened)
  • ¾ cuppacked light brown sugar
  • 1 tablespoonall-purpose flour
  • 1 tablespoonground cinnamon
  • 2 tablespoonsbutter, (at room temperature)
  • 4 ouncescream cheese, (at room temperature)
  • 2 cupsconfectioner’s sugar
  • 1 teaspoonpure vanilla extract
  • 2 tablespoonswhole milk or heavy cream

Directions

  1. 1

    Preheat oven to 350 degrees F. Grease a 9x13-inch metal baking pan. Set aside.

  2. 2

    In a large bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cinnamon together. Set aside.

  3. 3

    In another large bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla together until combined.

  4. 4

    Pour the wet ingredients over the dry ingredients and whisk until completely combined. Spread batter into the prepared pan.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    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.

  9. 9

    Spread the glaze over the warm cake. Cut into squares and serve.