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One square of pumpkin cinnamon swirl cake on white plate with bite taken out.

Pumpkin Cinnamon Swirl Cake

Yield: 15 to 15 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Ingredients

Cake:

  • 2 cups (284 g) all-purpose flour
  • 15-ounce can pumpkin puree
  • 1 ½ cups (318 g) granulated sugar
  • ½ cup (402 g) sour cream, room temperature
  • ½ cup (113 g) salted butter, melted
  • 3 large eggs, room temperature
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice

Cinnamon Swirl:

  • ¼ cup (53 g) granulated sugar
  • ¼ cup (53 g) lightly packed brown sugar
  • 1 tablespoon ground cinnamon

Cream Cheese Glaze:

  • 4 ounces (113 g) cream cheese, softened to room temperature
  • 2 tablespoons butter, softened to room temperature
  • ½ teaspoon vanilla extract
  • 2 cups (228 g) powdered sugar
  • 1 to 2 tablespoons milk

Instructions 

  • Preheat oven to 350 degrees F (preheat to 325 degrees F for a glass pan). Lightly grease 9X13-inch pan with nonstick cooking spray and set aside.
  • For the cake, in a large bowl, combine all the cake batter ingredients and mix well. The batter will incorporate more smoothly with room temperature ingredients. A few small lumps are ok.
  • For the cinnamon swirl, stir together the granulated sugar, brown sugar and cinnamon until well-combined.
  • To assemble, spread half the cake batter in the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the cake batter.
  • Dollop the remaining cake batter over the top and spread evenly. Sprinkle the remaining cinnamon sugar mixture over the top.
  • Use a butter knife to make a large “W” shape across the batter and then make a 2 or 3 long slashes the length of the pan. Don't over-slash the batter or the swirl will be muddled as it bakes.
  • Bake the cake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed (it's likely, you'll need to add a few minutes if baking at 325 degrees F in a glass pan).
  • For the glaze, add the cream cheese and butter to a medium bowl and mix with an electric mixer until well-combined. Add the vanilla and mix until combined.
  • Add one cup of the powdered sugar. Mix. Add the remaining powdered sugar and mix until evenly combined.
  • Whisk in the milk, a tablespoon at at time, until the glaze is thick but pourable.
  • Let the cake cool for 10 to 15 minutes. Drizzle the glaze evenly over the warm cake. Serve extra glaze over individual pieces, if desired.
  • Serve warm or at room temperature (delicious with a scoop of vanilla ice cream).