Pumpkin Cake with Cream Cheese Swirl
- 6 tablespoons butter, melted and cooled
- 1 3/4 cups sugar, divided use
- 3 large eggs, divided use
- 1 1/2 teaspoon pure vanilla extract, divided use
- 1 cup canned pure pumpkin
- 1/3 cup water
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 kosher salt
- 1 package (8 oz.) cream cheese, at room temperature
- This recipe is vegetarian
- Produce
- Pumpkin, canned pure (1 cup)
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Baking powder (1/2 teaspoon)
- Baking soda (1 teaspoon)
- Kosher salt (1/2)
- Pumpkin pie spice (1 tablespoon)
- Sugar (1 3/4 cups)
- Vanilla extract, pure (1 1/2 teaspoon)
- Drinks
- Water (1/3 cup)
- Dairy
- Butter (6 tablespoons)
- Cream cheese (1 package)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published October 22, 2010 (2 years ago).
46 people saved this recipe.
