What’s not to love about a pumpkin cake swirled with cream cheese that’s super easy to make? And when you bake it in a cast iron skillet, which I like to do, it’s homey, casual appeal makes you want to eat it anytime of day. I love a slice for breakfast!
Flour | Baking Powder Salt | Cinnamon Ginger | Nutmeg Oil | Sugar Brown Sugar | Egg Pumpkin Puree | Cream Cheese Vanilla
Mix the cake ingredients.
Make the cream cheese swirl.
Layer the pumpkin mixture and cream cheese filling in a pan.
Bake until pumpkin mixture is firm.
Let cool completely in pan, then cut into wedges to serve.
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