Description

Delight in a moist and flavorful Pumpkin Better Than Cake that combines warm spices, creamy swirls of sweetened cream cheese, and a crunchy pecan topping. This easy-to-make autumn dessert offers a rich pumpkin taste with a luscious texture, perfect for fall gatherings or cozy evenings.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Cream Cheese Swirl

8 oz cream cheese, softened
1/2 cup powdered sugar

Topping

1 cup pecans or walnuts, chopped (or substitute with crushed graham crackers)
1/2 cup brown sugar
1/2 cup unsalted butter, melted

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the canned pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and consistent.
Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently just until combined to avoid overmixing which can affect texture.
Pour Batter into Pan: Evenly pour the batter into the prepared baking dish and spread it out smoothly with a spatula.
Prepare Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Drop spoonfuls of this mixture over the pumpkin batter, then use a knife to gently swirl it for a marbled effect.
Make Topping Mixture: Combine the chopped nuts, brown sugar, and melted butter in a bowl. Sprinkle this evenly over the top of the cake batter with cream cheese swirls.
Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove the cake from the oven and allow it to cool completely in the pan to set properly before slicing.
Serve: Cut the cake into pieces and serve warm or chilled, optionally topped with a dollop of whipped cream for extra richness.
Store Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Optional Topping Substitute: For a variation on the topping, substitute the nuts with crushed graham crackers as preferred.

Notes

Do not overmix the batter to ensure a tender crumb.
You can substitute chopped nuts with crushed graham crackers to suit taste or dietary restrictions.
Allow the cake to cool fully for easier slicing and better texture.
Adding whipped cream when serving enhances the creaminess but is optional.
Store leftovers refrigerated, but bring to room temperature or warm slightly before serving for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 320
Sugar: 26g
Sodium: 210mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: pumpkin cake, cream cheese swirl, fall dessert, autumn recipe, pecan topping, easy pumpkin dessert