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


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.

About this Recipe

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