PUMPKIN CREAM CHEESE SWIRL CAKE RECIPE | YUMMLY
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](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).
Provided by Yummly
Total Time 3 hours 30 minutes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F with a rack set in center. Grease and flour a 10- to 12-cup Bundt cake pan.
- 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.
- 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.
- Pour half of the pumpkin batter into the prepared Bundt pan in an even layer. Dollop spoonfuls of half of the cream cheese mixture over batter in a ring, keeping cream cheese mixture away from sides of pan. Pour remaining pumpkin batter on top. Then dollop with remaining cream cheese mixture. Insert a table knife down through layers of batter and cream cheese and swirl back and forth from center to edge of pan in ribbons about 1 inch wide.
- Bake cake until a wooden skewer inserted in the center comes out with a few moist crumbs, 55-60 minutes.
- Set cake in pan on a wire rack and let cool 1 hour. Run a knife around the edges of the cake. Turn out cake onto a wire rack to cool completely, about 1 hour more.
- Dust cake with powdered sugar and serve with whipped cream, if you like.
Nutrition Facts : Calories 470 calories, CarbohydrateContent 55 grams, CholesterolContent 130 milligrams, FatContent 25 grams, FiberContent 1 grams, ProteinContent 8 grams, SaturatedFatContent 7 grams, SodiumContent 520 milligrams, SugarContent 39 grams
SWIRLED PUMPKIN AND CREAM CHEESE CHEESECAKE RECIPE ...
I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!
Provided by Dana Campbell
Categories Fruits and Vegetables Vegetables Squash
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
- Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
- Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
- Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
Nutrition Facts : Calories 508.7 calories, CarbohydrateContent 55.6 g, CholesterolContent 54.6 mg, FatContent 30.5 g, FiberContent 1.3 g, ProteinContent 6.2 g, SaturatedFatContent 18.3 g, SodiumContent 288.5 mg, SugarContent 41.5 g
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