Pumpkin Cream Cheese Swirl Cake Recipe | Yummly
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Pumpkin Cream Cheese Swirl Cake

YUMMLY
13Ingredients
4Hours
470Calories
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Description

If fall had a mascot it definitely would be pumpkin. This tender spice cake celebrates that craveable seasonal flavor as a change-up from traditional pumpkin pie. And it gets a little help from two grocery store convenience items: boxed cake mix and canned pumpkin. You’ll jazz it up with a delicious cream cheese swirl that makes the cake fancy enough for a holiday meal. Note that the total time for the recipe includes cooling, and the hands-on time is only about 25 minutes. The cake keeps, refrigerated, if you want to make it a day ahead (bring it to room temperature to serve). No pumpkin pie spice? You can substitute 2 teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. The recipe is a Yummly original created by Ashley Strickland Freeman.

Ingredients

US|METRIC
10 SERVINGS
  • vegetable shortening (or softened butter, for the cake pan)
  • all-purpose flour (for the cake pan)
  • 8 oz. cream cheese (softened)
  • 1/3 cup granulated sugar
  • 5 large eggs (divided)
  • 1/2 tsp. vanilla extract
  • 1 box yellow cake mix (moist style, 15.25 ounces per box)
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 4 tsp. pumpkin pie spice
  • powdered sugar (for serving)
  • sweetened whipped cream (or vanilla ice cream; optional, for serving)
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    Directions

    1. Preheat the oven to 325°F with a rack set in center. Grease and flour a 10- to 12-cup Bundt cake pan.
    2. In the bowl of a stand mixer or in a medium mixing bowl, beat cream cheese and granulated sugar until creamy, using the paddle attachment or a hand mixer. Add 1 egg and the vanilla. Beat until mixture is smooth, stopping once to scrape bowl. If using a stand mixer, transfer cream cheese mixture to a small bowl. Set mixture aside.
    3. In the stand mixer bowl (no need to wash bowl) or a large mixing bowl, combine remaining 4 eggs, the cake mix, pumpkin puree, water, vegetable oil, and pumpkin pie spice, beating on low speed until combined. Then beat on medium speed for 2 minutes, stopping once to scrape bowl.
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    NutritionView More

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    470Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories470Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat7g35%
    Trans Fat0g
    Cholesterol130mg43%
    Sodium520mg22%
    Potassium190mg5%
    Protein8g16%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber1g4%
    Sugars39g78%
    Vitamin A90%
    Vitamin C2%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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