Not So Spooky Pumpkin Swirl Cake

Jessica Hacker

By
@hackerfamilyof6

This cake is made with homemade pumpkin puree. Extremely moist and packed with all the delicious spices Fall has to offer!


Featured Pinch Tips Video

Comments:

Serves:

15

Prep:

15 Min

Cook:

30 Min

Ingredients

4 large
eggs
2 c
sugar
1 c
vegetable oil
3 c
pumpkin puree (or 15 oz can)
2 c
flour
2 tsp
baking powder
1/2 tsp
baking soda
2 tsp
cinnamon, ground
1/2 tsp
salt
1/2 tsp
nutmeg, ground
1/2 tsp
ginger, ground
1/4 tsp
cloves, ground
8 oz
cream cheese (1 brick)
2 Tbsp
butter, softened
2 c
powdered sugar, sifted
1 c
water

Directions Step-By-Step

1
Preheat the oven to 350 degrees.
2
Meanwhile, combine the eggs, sugar, oil and pumpkin in a large bowl, beat with a mixer until smooth.
3
Mix the flour with the next 6 dry ingredients in a separate bowl.
4
Once combined slowly pour the flour mixture into the pumpkin mixture & mix until all ingredients are well combined.
5
In a separate bowl, combine butter, vanilla and cream cheese. Beat with a mixer until smooth.
6
Sift the powdered sugar into the mixture until well combined.
7
Slowly mix in the water until the cream cheese is a pourable thickness
*(you don't want it thick so it will swirl better in the batter).
*you may not use all the water or might need more. Just add enough water to make it thin.
8
Spread the pumpkin batter in a lightly greased 9.5 x 13.5 x 2 inch baking dish.
9
Place spoonfuls of the cream cheese all over the pumpkin batter.
10
Drag a knife through the batter up and down, side to side to swirl the cream cheese.

Keep doing this until you think you have swirled the batters enough.
11
Bake at 350 degrees for 30 minutes or until fully set.
Let cool & enjoy!!
12
To make the ghost:
I heaped whipped topping and used chocolate chips for the eyes.

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids