This post may contain affiliate links. Please read our disclosure policy.
Easy pumpkin swirl cake is made with a doctored up yellow cake mix with a delicious pumpkin filling layer swirled in! It tastes like pumpkin coffee cake. Give this pumpkin cake with cake mix a try for breakfast or dessert!
It took me forever to name this recipe.
Some recipes fit within a box, but others are a mash up of 3 different desserts and then you’re left trying to pair down “easy pumpkin swirl coffee cake with yellow cake mix and canned pumpkin” into like 3 words.
So, easy pumpkin swirl cake it is. But I really feel like this cake is a pumpkin coffee cake, just minus the crumb topping. And google says that a coffee cake is a cake, often spice flavored, with drizzled white icing – this cake definitely fits that description!
There are so many names you could call this cake.
So let’s break it down..
Pumpkin coffee cake ingredients
- sour cream
- vegetable oil
- eggs
- vanilla extract
- yellow cake mix (can use a gluten free mix!)
- pumpkin puree
- brown sugar
- pumpkin pie spice
- cinnamon
- nutmeg
Follow the detailed instructions below, but essentially make the doctored up cake batter and pour that into a 9×13 inch pan.
Then make the pumpkin swirl mixture, and swirl on top of the cake.
Once the cake is done baking, drizzle the glaze over the cake.
This is for sure the easiest way to make pumpkin coffee cake!
Make Ahead of Time
You can make this pumpkin cake with sour cream the day before you serve it and store it on the counter in an airtight container. However, I recommend waiting to add the glaze until the day of, otherwise the glaze can make the cake soggy.
Does pumpkin cake need to be refrigerated?
No. The cake can be kept on the counter in an airtight container for up to 3 days.
What can I use in place of a box of yellow cake mix?
You can replace the 15.25 oz box of yellow cake mix with another 15.25 oz cake mix. Other flavors I recommend are white, butter golden, spice, and french vanilla!
Gluten Free Pumpkin Coffee Cake
I tested this recipe with a Betty Crocker gluten free yellow cake mix and it turned out SO good!
Tips for making doctored up pumpkin coffee cake
Don’t be afraid to really swirl in the pumpkin mixture. Use a butter knife or small spatula to do this.
If you bake your cake in a metal pan, check the cake for doneness at 32 minutes. I used a glass pan which slows the flow of heat, meaning it takes a little longer to bake.
Want cream cheese icing instead?
Beat 4 oz softened cream cheese with 2 cups powdered sugar and 1/4 cup milk until thick. If too thick, beat in more milk (1 tsp at a time).
More Pumpkin Desserts
- Pumpkin Sugar Cookies
- Pumpkin Donuts
- Mini Pumpkin Cheesecakes
- Pumpkin Cheesecake Brownies
- Pumpkin Whipped Cream
Tap stars to rate!
Easy Pumpkin Swirl Cake
Ingredients
CAKE
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 box yellow cake, 15.25 oz (can use a gluten free mix!)
Pumpkin Mixture
- 1 can pumpkin puree, 15 oz
- 1 large egg
- ½ cup brown sugar
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- ½ tsp nutmeg
GLAZE
- 2 cups powdered sugar
- 3 tbsp milk or more if needed
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. Spray a 9×13 inch pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, combine the sour cream, vegetable oil, eggs, and vanilla extract, beat with an electric mixer for 1 minute or until combined. Add in the cake mix, gently mixing with the beater. Pour the cake mixture into the 9×13 inch pan, smooth with a spatula.
- In a small bowl, combine the pumpkin puree, egg, brown sugar, pumpkin pie spice, cinnamon, and nutmeg, mix with a spatula to combine.
- Drop scoops of the pumpkin mixture all over the cake. Use a butter knife or spatula to swirl this mixture into the cake batter. Don’t be afraid to really swirl it!
- Bake for 40-43 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool while you make the glaze. *Note: Baking time is for a glass pan. For a metal pan check the cake for doneness at 32 minutes.
- In a mixing bowl combine the powdered sugar, milk and vanilla extract. Use a whisk to stir the mixture until it’s smooth.
- YOUR CHOICE: pour the glaze over the warm cake or let the cake cool completely then add the glaze. Serve right away or cover the cake pan with a lid and store on the counter until serving!
Video
Notes
Want cream cheese icing instead?
Beat 4 oz softened cream cheese with 2 cups powdered sugar and 1/4 cup milk until thick. If too thick, beat in more milk (1 tsp at a time).Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Quick, easy and very tasty!!
This recipe is amazing! My husband is going to love this cake! I just made it! Wow it’s delicious!
I would like to try this but not with a cake mix would rather use a yellow cake from scratch
Followed the recipe as directed. Used a golden yellow mix. Pumpkin sank a little , it took longer to bake then stated tester came out to wet. , will try with other kind of mixes
couldn’t you use a white cake from scratch instead of a box mix.
Yes, you can if you prefer!
was wondering if you use yellow cake from scratch instead of a box then do the rest of the stuff
Yes! That would work!
My niece name this for a party. This is so good, I’m making it myself! She made the cream cheese glaze. The entire cake was DELISH!
Would using a spice cake mix be a little overpowering?