Hey guys! Today I’m sharing a recipe to throw us right into fall- this Pumpkin Swirl Cake is so yummy, really beautiful, and it’s got everything you want in a fall dessert.
I love a good bundt cake, and this is the perfect one to start the season with. It’s a swirl of a simple vanilla pound cake, and a pumpkin version that comes together super quick and easy. let’s get to it!
Quick little side note to say that my upcoming book is available for pre-order now, and it’s gonna be great! I just got to see my first copy and I’m so exciting for you all to see it! Order your copy today!
We’re starting this cake with a simple pound cake batter. I love this recipe because unlike so many cake recipes where over-mixing can be easily done, this cake actually benefits from a decent mix time. It’s super simple, and the batter turns out silky-smooth.
Once you’ve got the pound cake batter ready, we’re using about 2 cups of the batter and stirring it into a mixture of pumpkin puree and spices for allll the fall feels. This gives us the perfect pumpkin swirl!
Then, start layering and swirling the two batters into your prepared cake pan. There’s going to be slightly more of the plain pound cake batter, so start with that. I like to spread in a layer of plain batter, and top it with some generous dollops of the pumpkin batter. Then use a knife to give it all a gentle swirl, and repeat the process until all the cake batter has been used. This ensures that you get a pretty swirl all throughout the cake!
After that it’s off to the oven! Bundt cakes take a while to bake in the oven, but it’s worth it. Once you finish baking the cake, let it cool in the pan for about 15-20 minutes. Then turn it out of the pan while it’s still warm- this helps the cake release from the pan more easily. You can then let it finish cooling out on a plate.
The icing on this cake is optional, but I love a good cream cheese icing drizzle on top of anything pumpkin! It’s super easy, and you basically just whisk everything together, adding more powdered sugar or milk as needed until you end up with a thick but drizzle-able consistency. Top the cooled cake and you’re ready to serve!
This is a super easy cake, and it’s great for fall! Here are my tips for your perfect Pumpkin Swirl Cake!
Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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AngelaS
September 18, 2021 at 11:51 amI've read a book and lots of your recipes. Brushed on I can figure out. What is cake goop?
Dough-Eyed
September 20, 2021 at 10:43 amHi there! You can definitely use a baking flour-based spray or the butter/flour method here as well! Cake goop is not my own invention so I don't talk about it too often haha. It's a mixture of equal parts shortening, neutral oil, and flour. You can beat the mixture together until smooth, and store in the fridge for months. Then you can brush the mixture generously all over any cake pans you're using, and it's a great option!
Sam
November 28, 2021 at 1:40 pmHi! This cake came out lovely, but I didn't realize it was intended for high altitudes! I live in South Florida. What kind of changes would I make for this recipe? (if that's not too much to ask). Thank you 🙂
Dough-Eyed
November 28, 2021 at 3:27 pmHi there- I can't test recipes at sea level, so I can't say for sure that this will work perfectly for you, but I would suggest that to adapt this recipe for sea level you would decrease the flour by 1/4 cup, decrease the cornstarch by 1 tbs., increase the baking powder to 1 1/2 tsp. total. You also may find that the bake time slightly varies, so I would begin checking the cake for doneness about 10-15 minutes earlier. I hope that helps!