Easy Pumpkin Swirl Cake: Irresistibly Delicious and Simple
Easy Pumpkin Swirl Cake: Irresistibly Delicious and Simple is a practical, flavor-forward easy pumpkin swirl cake recipe with clear ingredients and step-by-step instructions. - Pan Size: 9x13 inch
- Baking Time: 40-43 minutes (glass pan) or 32 minutes (metal pan)
- Storage: Store in an airtight container on the counter for up to 3 days.
Equipment
- skillet
- mixing bowl
- whisk
- knife
Ingredients
- Cake:
- 1 cup (228g) sour cream
- ¾ cup (177ml) vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix gluten-free option available
- Pumpkin Mixture:
- 15 oz (425g) pumpkin puree 1 can
- 1 large egg
- ½ cup (107g) brown sugar
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- ½ tsp nutmeg
- Glaze:
- 2 cups (227g) powdered sugar
- 3 Tbsp milk add more if needed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF. Spray a 9x13 inch pan with non-stick cooking spray.
- In a large bowl, beat sour cream, vegetable oil, eggs, and vanilla extract for 1 minute. Gently mix in the cake mix. Pour the batter into the prepared pan and smooth the top.
- In a separate small bowl, combine pumpkin puree, egg, brown sugar, pumpkin pie spice, cinnamon, and nutmeg. Mix until combined.
- Drop spoonfuls of the pumpkin mixture over the cake batter. Use a butter knife or small spatula to swirl the mixture into the batter thoroughly.
- Bake for 40-43 minutes if using a glass pan, or check for doneness at 32 minutes if using a metal pan. The cake is done when a toothpick inserted in the center comes out clean.
- While the cake cools, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cake while it is still warm or after it has cooled completely.
Notes
- Add the glaze on the day of serving to prevent the cake from becoming soggy.
- For a cream cheese icing alternative, beat 4 oz softened cream cheese with 2 cups powdered sugar and 1/4 cup milk until thick.
- Ensure the pumpkin mixture is swirled deeply into the batter for best results.
- For a cream cheese icing alternative, beat 4 oz softened cream cheese with 2 cups powdered sugar and 1/4 cup milk until thick.
- Ensure the pumpkin mixture is swirled deeply into the batter for best results.