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Cinnamon Swirl Pumpkin Cake

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Two peas & their pod

Total Time

45 mins

Prep Time

15 mins

Cook Time

30 mins

Rating

(13)

Ingredients

For the cake:
2 cups all-purpose flour, spooned & leveled
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 15 ounce can pumpkin puree
1 cup oil (avocado, canola, or vegetable oil)
4 large eggs, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
For the cinnamon filling:
3/4 cup salted butter, softened
3/4 cup packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
For the glaze:
2 tablespoons butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioner’s sugar
1 teaspoon pure vanilla extract
2 to 3 tablespoons whole milk or heavy cream

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Preparation

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Step 1

Preheat oven to 350 degrees F. Grease a 9×13-inch metal baking pan. Set aside.

Step 2

In a large bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cinnamon together. Set aside.

Step 3

In another large bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla together until combined.

Step 4

Pour the wet ingredients over the dry ingredients and whisk until completely combined. Spread batter into the prepared pan.

Step 5

In a medium bowl, stir together the softened butter, brown sugar, flour and cinnamon until creamy and smooth. Drop small dollops all over the top of the batter. Using the tip of a butter knife swirl the filling into the top of batter.

Step 6

Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Every oven is different so check the cake early to be safe.

Step 7

Remove the cake from the oven and set the pan on a wire rack. Let cool for 10 to 15 minutes. Don’t let it cool completely, you want the cake to be warm when you add the glaze.

Step 8

Make the glaze. Using a stand mixer or hand mixer, beat the butter and cream cheese until smooth. Add the confectioner’s sugar, vanilla, and 2 tablespoons of milk; beat for 2 minutes or until smooth. If the glaze is too thick, gradually add more milk, 1 teaspoon at a time, until desired consistency is reached.