Easy Pumpkin Swirl Cake

4.62 from 26 ratings

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!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: cake mix coffee cake, canned pumpkin and yellow cake mix recipe, pumpkin cake, pumpkin cake gluten free, pumpkin cake with cake mix, pumpkin cake with yellow cake mix and canned pumpkin, pumpkin coffee cake, pumpkin coffee cake with yellow cake mix

Servings: servings

Author: Beth

Equipment

Ingredients

CAKE

1 cup (228g) sour cream
¾ cup (177ml) vegetable oil
4 large eggs
1 tsp vanilla extract
1 box yellow cake 15.25 oz (can use a gluten free mix!)

Pumpkin Mixture

15 oz (425g) pumpkin puree 1 can
1 large egg
½ cup (107g) brown sugar
2 tsp pumpkin pie spice
2 tsp cinnamon
½ tsp nutmeg

GLAZE

2 cups (227g) powdered sugar
3 Tbsp milk or more if needed
1 tsp vanilla extract

Instructions

Preheat the oven to 350º F. Spray a 9x13 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 9x13 inch pan, smooth with a spatula.
1 cup (228g) sour cream, 3/4 cup (177ml) vegetable oil, 4 large eggs, 1 tsp vanilla extract, 1 box yellow cake
In a small bowl, combine the pumpkin puree, egg, brown sugar, pumpkin pie spice, cinnamon, and nutmeg, mix with a spatula to combine.
15 oz (425g) pumpkin puree, 1 large egg, 1/2 cup (107g) brown sugar, 2 tsp pumpkin pie spice, 2 tsp cinnamon, 1/2 tsp nutmeg
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.
2 cups (227g) powdered sugar, 3 Tbsp milk or more if needed, 1 tsp vanilla extract
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