Chocolate Pumpkin Cream Cheese Swirled Coffee Cake

This Chocolate Pumpkin Cream Cheese Swirled Coffee Cake is gorgeous yet very simple. It is a perfect breakfast or even dessert for the holiday season.

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 376kcal

Author Sandra

Ingredients

Coffee Cake

4 eggs
1/2 cup canola or vegetable oil
1/2 cup water
1 teaspoon vanilla
1/2 cup canned pumpkin
1 yellow cake mix I use Duncan Hines. Do not follow instructions on box.
3.4 ounces instant pudding vanilla or butterscotch
1/2 cup cocoa powder

Cinnamon Swirl & Toppings

1/2 cup brown sugar
2 teaspoons cinnamon

Cream Cheese Swirl

8 ounces cream cheese softened
1 teaspoon vanilla
1/3 cup white granulated sugar
1 egg

Instructions

Preheat oven to 350; grease 9x13 metal pan.
Mix all the ingredients for the coffee cake in a mixer on medium speed for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
Meanwhile, mix together brown sugar and cinnamon in a bowl. Set aside.
Prepare cream cheese swirl. Beat together cream cheese, sugar, egg and vanilla in a small mixing bowl until well combined. Set aside.
Pour the batter in the greased 9x13 metal pan. Sprinkle the brown sugar mix over the cake in the pan.
Drop dollops of the cream cheese, a heaping tablespoon, on top of the cake and brown sugar mixture. Swirl together.
Place in oven and bake 40-45, until the cake is set and is pulling away from the edges.
Let it completely cool so it does not crumble when you cut and serve it. Enjoy!

Notes

Recipe adapted from Best Ever Coffee Cake

Nutrition