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Chocolate Pumpkin Cream Cheese Swirl Cake

Chocolate Pumpkin Cream Cheese Swirl Cake is a gorgeous, rich, decadent pumpkin cake. A perfect center piece for your table that will be quickly devoured.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Calories 644kcal
Author Sandra

Ingredients

Cake

  • 2 cups sugar
  • 3/4 cup oil
  • 3 eggs
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1/2 cup cocoa
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup milk
  • 15 ounce canned pumpkin

Cream Cheese Swirl

  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon juice
  • 3 tablespoons flour

Cream Cheese Frosting

  • 1/4 cup unsalted butter softened
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar
  • 2-4 tablespoons milk

Instructions

  • Preheat the oven to 350F degrees. Grease and dust with cocoa powder 10” bundt cake, set aside.
  • Make the Cream Cheese Swirl using an electric mixer beat together cream cheese and sugar until well combined. The mix in flour, egg, and lemon juice until smooth. Set aside.
  • To make the cake mix together sugar, oil and eggs. In a separate bowl combine flour, salt, baking soda, cocoa, and cinnamon and baking powder. With the mixture on medium mix in the flour mixture. Then slowly adding milk and pumpkin. Mix until well combined.
  • Add 3 cups of the cake batter to the prepared Bundt pan. Then gently spoon Cream Cheese Filling evenly over the cake batter in the pan. Smooth out the cream cheese frosting making sure not to let the cream cheese batter touch the sides of the pan and you do not need to swirl it, just smooth it out. Evenly add remaining cake batter to the top of the cream cheese part, making sure the cream cheese is completely covered.
  • Place in the oven and bake at 350F degrees for 45 minutes, then reduce heat to 325 degrees and cover the bundt pan with foil. Bake another 25 minutes or until toothpick inserted near the center and comes out clean. Cool in the pan for 20 minutes then remove cake and transfer to a cooling rack and allow to completely cool.
  • While cooling cake, make frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add in milk until you get the consistency you desire.
  • Once cake has cooled, drizzle the Cream Cheese Frosting over the cake, add additional frosting to individual slices if you desire.

Notes

Nutrition

Calories: 644kcal | Carbohydrates: 90g | Protein: 7g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 452mg | Potassium: 283mg | Fiber: 3g | Sugar: 64g | Vitamin A: 6115IU | Vitamin C: 1.7mg | Calcium: 94mg | Iron: 2.7mg