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.
Cinderella’s dreams came true after a mere ride in a giant pumpkin, proving that Fairy Godmothers can make anything happen. But not all fairy tales are about a prince and a princess. Some are about food, and this Chocolate Pumpkin Cream Cheese Swirl Cake is your sweet happy ending.
Put away the glass slipper and get out a fork, you will need it to dig into this Chocolate Pumpkin Cream Cheese Swirl Cake. Not only is it just beautiful, look at with that beautiful cream cheese swirl in the center. This cake is so easy to make and just delicious to eat.
I can’t wait to share this cake with my Aunt Patty this Thanksgiving, as she inspired the original Triple Chocolate Pumpkin Cake to which I adapted this recipe.
Today my prince and I will be enjoying a piece of this Chocolate Pumpkin Cream Cheese Swirl Cake. I hope you will too!
Enjoy friends! XOXO San
How do you make Chocolate Pumpkin Cream Cheese Swirl Cake?
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. Then 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 mixer on medium, add 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.
Make cream cheese 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.
If you love chocolate/pumpkin combos, check out these delicious recipes! Chocolate Pumpkin Cream Cheese Swirled Coffee Cake, Triple Chocolate Pumpkin Cake, and Chocolate Pumpkin Zucchini Cake.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate Pumpkin Cream Cheese Swirl Cake
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
- Chocolate Pumpkin Cake from A Dash of Sanity’s Triple Chocolate Pumpkin Cake
- Cream Cheese Swirl from Carlsbad Cravings
- Cream Cheese Frosting from A Dash of Sanity’s Best Ever Pumpkin Bars
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Reduce heat to what after 45 minutes?
Lynn – to 325 degrees. xo San