Not So Spooky Pumpkin Swirl Cake

Jessica Hacker


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

★★★★★ 1 vote
15 Min
30 Min


4 large
2 c
1 c
vegetable oil
3 c
pumpkin puree (or 15 oz can)
2 c
2 tsp
baking powder
1/2 tsp
baking soda
2 tsp
cinnamon, ground
1/2 tsp
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

How to Make Not So Spooky Pumpkin Swirl Cake


  • 1Preheat the oven to 350 degrees.
  • 2Meanwhile, combine the eggs, sugar, oil and pumpkin in a large bowl, beat with a mixer until smooth.
  • 3Mix the flour with the next 6 dry ingredients in a separate bowl.
  • 4Once combined slowly pour the flour mixture into the pumpkin mixture & mix until all ingredients are well combined.
  • 5In a separate bowl, combine butter, vanilla and cream cheese. Beat with a mixer until smooth.
  • 6Sift the powdered sugar into the mixture until well combined.
  • 7Slowly 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.
  • 8Spread the pumpkin batter in a lightly greased 9.5 x 13.5 x 2 inch baking dish.
  • 9Place spoonfuls of the cream cheese all over the pumpkin batter.
  • 10Drag 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.
  • 11Bake at 350 degrees for 30 minutes or until fully set.
    Let cool & enjoy!!
  • 12To make the ghost:
    I heaped whipped topping and used chocolate chips for the eyes.

Printable Recipe Card

About Not So Spooky Pumpkin Swirl Cake

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