Cream Cheese Pumpkin Cake
Pumpkin roll, cake and cheeesecake all in one pan. Cream Cheese Pumpkin Cake is easy to make for any occasion or family gathering.
Recipe for cake:
- 1 stick butter, melted
- 1 c. Brown sugar
- 1/2 c. Sugar
- 2 large eggs
- 2 t. Vanilla
- 1- 15 oz. can Pumpkin purée (not pie filling or mix)
- 1/4 c. Milk
- 2 c. All-purpose flour
- 1 T. Cinnamon
- 1/2 t. Ginger
- 1/4 t. Cloves
- 1/2 t. Salt
- 1/2 t. Baking soda
- 1/2 t. Baking powder
Recipe for cheese filling:
- 2- 8 oz pkg. Cream cheese
- 3/4 c. Sugar
- 2 t. Vanilla
- 2 large eggs
Combine room temperature cream cheese, sugar and vanilla until light with fluffy peaks
Add eggs and blend well, set aside.
Combine flour, spices, baking soda, baking powder and salt into a bowl and set aside.
In a separate mixing bowl combine the first six ingredients for the cake with a hand mixer until well combined.
Add flour mixture and milk to pumkin mixture. Combine on low speed and mix for 1 minute.
Reserve 1/3 of the batter and put the remaining batter in a prepared 9×13 baking pan.
Scoop or spoon all of the cream cheese mixture over the top of the pumpkin batter and spread evenly.
Scoop or spoon the reserved pumpkin batter over the cream cheese layer.
Pull a butter knife thru batter several times to marble the mixture in the pan. Bake in a 350° Oven for approximately 40 minutes, reduce temperature to 325° For an additonal 10 minutes or until a butter knife inserted into the center comes out clean.
Let cool completely, cut and store in refrigerator.
Enjoy!!
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Dardous
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Great dessert👍🏻
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