Pumpkin Cinnamon Swirl Cake

This pumpkin cinnamon swirl cake is incredible! The one-bowl pumpkin batter is swirled with a sweet cinnamon mixture and then after baking, it is topped with a delicious cream cheese glaze.

The cake is ultra-fluffy (like, you won’t believe how soft it is!) and the pumpkin-cinnamon flavors are fantastic. You’re going to love this one!

Why You’ll Love This Pumpkin Cinnamon Swirl Cake

You may not believe that a legitimately delicious and fluffy cake can be made by throwing all the cake batter ingredients into one bowl together AT THE SAME TIME. But believe me, it works. This cake recipe proves it – and that’s what I modeled this pumpkin recipe after.
Those little ribbons of cinnamon swirled into the pumpkin cake give regular ol’ pumpkin cake a bit of pizazz and personality.
The simple cream cheese glaze is sweet and tangy and the perfect finish for the warmly spiced pumpkin cake. Pour the glaze over the cake while still warm so that it soaks into the crackly cinnamon crevices.
The cake ingredients and pantry spices are readily available – in fact, I’m guessing you have most of them hanging around already!
The 9X13-inch pan of cake means there is plenty to share. The cake can also easily be halved and baked in an 8-inch square or round pan.

One square of glazed pumpkin cinnamon swirl cake on white plate.

How to Assemble and Swirl the Cake

To prepare to assemble the cake, mix the cake batter ingredients in one bowl and the cinnamon-sugar mixture in a smaller bowl.

To assemble the pumpkin cinnamon swirl cake:

Spread half the cake batter in the prepared pan.
Sprinkle half of the cinnamon sugar mixture evenly over the cake batter.
Dollop the remaining cake batter over the top and spread evenly.
Sprinkle the remaining cinnamon sugar mixture over the top.
For the swirl, use a butter knife to make a large “W” shape across the batter and then make a 2 or 3 long slashes the length of the pan.

Important note: Take care not to overwork or slash the batter too many times or that delightful swirl will be muddled. A few swipes through the batter and you are good to go.

Glass bowl with eggs, canned pumpkin, sour cream, flour, granulated sugar, vanilla, cinnamon and salt.

Additional Notes

This cake is delicious served warm (try it with a scoop of vanilla ice cream) or at room temperature.
You could definitely get away with serving this as a breakfast coffee cake type situation.
The cake stays moist and delicious for days! Cover it well and store in the refrigerator. I like to warm leftovers for just a few seconds in the microwave before serving.

If you make one pumpkin cake this fall, I hope it’s this one. The cinnamon swirl and cream cheese glaze are absolute perfection with the soft, fluffy pumpkin-spiced cake.

Plus, that too-easy one-bowl batter means there’s very little effort standing between you and a piece (or three) of really good cake. Enjoy!

Pumpkin Cinnamon Swirl Cake

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Course Dessert

Cuisine American

Method Bake

Prep Time 25

Cook Time 35

Total Time 1

Servings to 15 servings

Calories 486kcal

Author Mel Gunnell

Equipment

9X13-inch Metal Baking Pan
Electric Hand Mixer
Two Sided Measuring Spoons
Best Can Opener Ever

Ingredients

Cake:

2 cups all-purpose flour
15-ounce can pumpkin puree
1 ½ cups granulated sugar
½ cup sour cream, room temperature
½ cup salted butter, melted
3 large eggs, room temperature
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice

Cinnamon Swirl:

¼ cup granulated sugar
¼ cup lightly packed brown sugar
1 tablespoon ground cinnamon

Cream Cheese Glaze:

4 ounces cream cheese, softened to room temperature
2 tablespoons butter, softened to room temperature
½ teaspoon vanilla extract
2 cups powdered sugar
1 to 2 tablespoons milk

US Customary – Metric

Instructions

Preheat oven to 350 degrees F (preheat to 325 degrees F for a glass pan). Lightly grease 9X13-inch pan with nonstick cooking spray and set aside.
For the cake, in a large bowl, combine all the cake batter ingredients and mix well. The batter will incorporate more smoothly with room temperature ingredients. A few small lumps are ok.
For the cinnamon swirl, stir together the granulated sugar, brown sugar and cinnamon until well-combined.
To assemble, spread half the cake batter in the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the cake batter.
Dollop the remaining cake batter over the top and spread evenly. Sprinkle the remaining cinnamon sugar mixture over the top.
Use a butter knife to make a large “W” shape across the batter and then make a 2 or 3 long slashes the length of the pan. Don't over-slash the batter or the swirl will be muddled as it bakes.
Bake the cake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed (it's likely, you'll need to add a few minutes if baking at 325 degrees F in a glass pan).
For the glaze, add the cream cheese and butter to a medium bowl and mix with an electric mixer until well-combined. Add the vanilla and mix until combined.
Add one cup of the powdered sugar. Mix. Add the remaining powdered sugar and mix until evenly combined.
Whisk in the milk, a tablespoon at at time, until the glaze is thick but pourable.
Let the cake cool for 10 to 15 minutes. Drizzle the glaze evenly over the warm cake. Serve extra glaze over individual pieces, if desired.
Serve warm or at room temperature (delicious with a scoop of vanilla ice cream).