Pumpkin Pound Cake with a Swirl

This delicious recipe for swirled Pumpkin Pound Cake is equal parts buttery and spicy and 100% delectable. And I just LOVE it. I am pumpkin's #1 fan anyway, but I would put this swirled cake right at the top of the list!

And you can find the bundt pan I use HERE. I just had to have it when I saw it, it is so beautiful and the cake bakes up in it perfectly!

Ingredients

This bake has a bit of a long list when it comes to the ingredients, but none of them are too crazy out of the ordinary. If you like to bake you will probably have all of them on hand, give or take the cream cheese maybe.

If you like to make your own ingredients, this is a great opportunity to use your homemade vanilla extract and homemade pumpkin puree.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

To start this recipe, cream the butter and oil together with the sugar and vanilla until light and fluffy. Then beat the egg in and add the dry ingredients and milk. This forms the base pound cake for the recipe.

Then take about two cups of the batter out to a separate bowl and fold in the pumpkin and spice. Do this gently and just until mixed through.

Next, in a well-greased, 12-cup bundt pan, layer the cake batter into it and then swirl it all together with a skewer or a knife. Work up and down and side to side to create a really nice swirl in the cake.

Bake the cake until a cake tester or toothpick comes out with just a little crumb on it, but no wet batter clings to it. Let the cake cool in the pan for 10-15 minutes, then turn it out onto a cooling rack and let it rest until completely cool.

And while you could stop at this point, and enjoy the cake as is. Or just simply dust it with some powdered sugar. I like to make a simple cream cheese glaze and just drizzle it around the base of the cake.

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📖 Recipe

Yield: 1, 12-Cup Bundt

Pumpkin Pound Cake with a Swirl

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This delicious recipe for swirled Pumpkin Pound Cake is equal parts buttery and spicy and 100% delectable. And I just LOVE it!

Print

Ingredients

For the cake:

• 16 Tablespoons Unsalted Butter, room temperature (2 sticks)
• 3 tablespoons Canola Oil
• 1 ½ cups Granulated Sugar
• 2 teaspoons Vanilla Extract
• 4 large Eggs, room temp
• 2 ¾ cups All-Purpose Flour
• 6 tablespoons Cornstarch
• 1 ½ teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• ¾ cup Whole Milk
• ⅔ cup Pumpkin Puree, not pie mix
• 3 teaspoons Pumpkin Spice Blend

For the icing:

• 4 ounces full-fat Cream Cheese, room temperature
• 2-4 tablespoons Whole Milk
• 1 teaspoon Pumpkin Spice Blend
• 2 cups Powdered Sugar

Instructions

For the cake:

1. Preheat your oven to 350˚ F and prepare a 12-cup bundt pan but buttering the pan generously with a pastry brush. Reserve until needed.
2. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, oil, sugar, and vanilla until fluffy and doubled in volume.
3. Beat in the eggs one at a time, mixing well between each addition.
4. Place the flour, cornstarch, baking powder, and salt into the bowl, and measure your milk.
5. With the mixer running on low, mix in the dry ingredients while slowly pouring in the milk until fully incorporated.
6. When everything is in the bowl, beat the batter for 2 minutes on medium speed until completely smooth.
7. Pour about 2 cups of the prepared cake batter into a separate bowl and fold in the pumpkin and pumpkin spice blend.
8. Starting with the plain cake batter, pour and swirl your batters together into your cake pan in 6 additions. Using a wooden skewer after every second addition swirl the batters together.
9. Bake in the preheated oven for 50-60 minutes, or until a cake tester comes out clean. 
10. Cool in the pan for 15 minutes, then turn the cake out onto a wire rack and cool completely before icing.

For the icing:

1. In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, 1 tablespoon of milk, cinnamon, and powdered sugar.
2. If the mixture is very thick add the remaining milk, and more as needed to reach the desired thickness. If the mixture is at all thin, add a few tablespoons more powdered sugar at a time. The icing should be thick, yet pourable.

Notes

For success using a bundt pan, use a stiff pastry brush and brush BUTTER into every nook and cranny! I have ONLY ever had this work when using butter, nothing else. And be VERY generous so there will be no sticking, especially in a pan with lots of detail.

It is important to beat the butter, oil, sugar, and vanilla very vigorously until extremely light and fluffy. This is the main key to getting a really great pound cake. And the mixture of the butter and oil keeps it really moist too.

When making the icing, it will be a little thick because of the cream cheese. But thin it out with the milk until it reaches a pourable stage. You may need a bit more milk than the recipe calls for.

The cake will keep for 5-6 days at room temp in an air-tight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal
• 
  OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
• 
  KitchenAid KSM3316XER Artisan Mini Stand Mixers, 3.5 quart, Empire Red

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 556Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 114mgSodium: 254mgCarbohydrates: 76gFiber: 2gSugar: 47gProtein: 7g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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