not so spooky pumpkin swirl cake

How To Make not so spooky pumpkin swirl cake

• 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.
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