Your home will smell like fall when you bake up this Pumpkin Cinnamon Swirl Cake! The cinnamon brown sugar swirl, combined with the tender pumpkin spiced cake and the glaze drizzled on top make this dessert totally irresistible!
Fall is my favorite season! We’re already planning a trip to the pumpkin patch and the house is decorated for Halloween. The kids have planned out their costumes and are getting so excited to go trick-or-treating. I’ll also be hosting a trunk-or-treat. In short, they’re going to have way too much candy by the time this month is through. 🙂
I remember, growing up, my siblings and I would come home from trick-or-treating and dump all our candy on the floor in our bedrooms, then sort it and count it. I don’t think my mom ever knew just how quickly that pile disappeared. It was all too soon, that’s for sure. 🙂 I also remember the last few years that I went out trick-or-treating. I felt a little awkward, as I was tall for my age, but yet I still wanted candy. I got some weird glances from people who answered the door, but it didn’t deter me from filling my bag full of treats.
I, on the other hand, will gladly give candy to anyone who knocks on my door on Halloween night, regardless of their age. We live in a rural area now, so we don’t get trick-or-treaters. But one year, when we lived in the city, an adult came around trick-or-treating alone and I still gave this person candy, but I laughed really hard about the situation after closing the door. I’ve got to hand it to her, it takes a special kind of self esteem to dress up and go trick-or-treating alone as an adult, and an older adult, at that.
I’ve come to realize that the age bracket where you want to eat Halloween sweets really has no bounds. I mean, I have my kids pay me a candy tax every year for being the one who birthed them. And I can’t seem to keep myself out of their treat bags when they’re at school. It’s no secret that I love Halloween candy. I basically love any type of candy, so long as it involves chocolate.
Do you know what else I love? This Pumpkin Cinnamon Swirl Cake! It’s absolutely phenomenal! I’ve been wondering if I added enough glaze. What do you think? I like my cake or dessert bread with a lake of glaze on top. Though it’s probably prettier with a drizzle, I’m all about giving my taste buds the full effect. So you can choose to make the glaze recipe as is, or double it, if you have a serious sweet tooth like I do. Totally up to you.
This is what fall in a dessert looks and tastes like! I love pumpkin desserts of every kind, with the exception of Pumpkin Pie. I think the pie is a texture thing for me. But give me Pumpkin Swig Cookies, Pumpkin Chocolate Chunk Cookies, Double Chocolate Pumpkin Bread or Pumpkin Chocolate Bundt Cake and I could never say “no”.
For this recipe, you’ll first make the pumpkin cake batter, then spread it into the prepared pan. Then you’ll swirl in a cinnamon brown sugar mixture. The results are nothing short of amazing! Every bite boasts a little cinnamon brown sugar surprise for your palate!
Pumpkin Cinnamon Swirl Cake
- 1 1/2 c. granulated sugar
- 3/4 c. oil canola or vegetable
- 3 large eggs
- 1 can 15 oz canned pumpkin (not pumpkin pie filling)
- 2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 3/4 tsp. nutmeg
- 3/4 tsp. salt
- 1/4 tsp. cloves
- Cinnamon swirl:
- 1/2 c. brown sugar packed
- 1 tsp. cinnamon
- Glaze if you like more glaze, double this recipe:
- 3/4 c. powdered sugar
- 1/2 to 1 Tbsp. milk more or less as needed for thinning
- Preheat the oven to 350 degrees Fahrenheit.
- Grease or spray a 9"x13" pan with nonstick baking spray.
- In the bowl of an electric mixer, cream together sugar, oil, and eggs. Add canned pumpkin and mix for a short period.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt and cloves.
- Add the flour mixture to the wet mixture and mix just until incorporated, scraping down the sides of the bowl with a rubber spatula in between.
- Spread the batter into the prepared pan.
- In a small bowl, stir together 1/2 c. brown sugar and 1 tsp. cinnamon to make the swirl. Sprinkle it as evenly as possible over the top of the batter and use a butter knife to swirl it into the batter. Swirl up and down and then side to side, in the other direction, as well.
- Bake for approximately 25 minutes, or just until a toothpick inserted into the center comes out clean or with moist crumbs.
- Place the cake on a cooling rack. While the cake is warm, prepare the glaze by whisking together the powdered sugar and just enough milk for thinning (start with 1/2 Tbsp.). Pour it over the warm cake. If you like more glaze, feel free to double the recipe. Let the cake cool most of the way, then serve.
You’re going to fall head over heels for this delicious Pumpkin Cinnamon Swirl Cake!
For all other pumpkin recipes, go HERE.