Pumpkin Swirl Snack Cake
Blue Ribbon Favorites |
Karri Perry
Can be made in a 9x13 or two 8x8 casserole dishes.
Pumpkin Cake
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin purée (I use Libby's)
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2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
Cream Cheese Swirl
1 brick, 8 ounces cream cheese-softened
1 egg
¼ cup granulated sugar
1 tsp vanilla extract
¼ cup sour cream
Crumb-Topping
6 Tbs Butter-softened
1/2 cup light brown sugar packed
3/4 cup flour
1/2 cup chopped pecans
1/2 tsp pumpkin pie spice
Directions
Choose your own adventure: this cake can be made in a 9x13, or two 8x8 casserole dish(es). Butter dish-set aside.
Make Swirl Batter: Combine with a mixer, the softened cream cheese, sugar, egg, and sour cream, add vanilla. Mix until smooth-set aside.
Mix together the crumb-topping: Mix together softened butter, light-brown sugar, flour, spice, and pecans. Set aside.
Make the pumpkin cake batter:
Combine first four ingredients into a bowl (pumpkin puree, eggs, sugar, oil). Blend well using mixer.
Combine flour and the remaining dry ingredients together (salt, spices, baking soda and baking powder). Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated.
Pour batter evenly into a 9x13 buttered casserole dish (or pour evenly into two buttered 8x8 casserole dishes). Drizzle the cream cheese batter on top of the pumpkin batter. Use a wooden skewer or knife to swirl the cream cheese mixture and the pumpkin batter mixture.
Sprinkle with the crumb topping mixture.
Bake on the middle rack of a preheated 350 degree oven for 35-40 minutes, or until set when a toothpick or knife comes out cleanly. Cool in pan, before refrigerating. Dust with powdered sugar for an extra pretty presentation before serving. Cut into squares.
