We took everything we love about a pumpkin muffin and turned it into a delicious snacking cake. The recipe calls for a lineup of our favorite fall spices and a cream cheese swirl that adds a subtle richness to each slice—without overpowering the cake.
Level
Beginner
Prep Time
25 minutes
Cook Time
40 minutes
Serves
8-10
Cook it With Our
Directions
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Preheat oven to 350 degrees F.
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Grease the cooking surface and sidewalls of a 10.25 inch cast iron skillet.
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In a medium-sized mixing bowl, make the cream cheese swirl by beating the softened cream cheese, powdered sugar, and vanilla until smooth. Set aside.
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In another medium-sized mixing bowl, mix flour, baking powder, baking soda, salt, and spices.
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In the bowl of a stand mixer or a large mixing bowl, whisk the pumpkin puree, eggs, brown sugar, sugar, vegetable oil, and vanilla until combined.
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Pour half of the dry ingredients into the wet ingredients, along with half of the buttermilk. Mix until well blended, then add the remaining dry ingredients and the rest of the buttermilk until combined.
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Pour the batter into the skillet and spread evenly. Add the cream cheese mixture, by the spoonful, on top of the batter, then use a wooden skewer or butter knife to gently swirl the cream cheese throughout the cake.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool in the skillet for about 30 minutes before serving.
Baker’s tip: Freeze your leftover cake! Just wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw at room temperature.
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