Coffee cake is an absolute favorite of mine, but when you add pumpkin and cream cheese- even better. This pumpkin swirl layered coffee cake is perfect any time of the day.
Pumpkin Swirl Layered Coffee Cake
Cream Cheese Icing
If a recipe is going to scream autumn it is this one. Pumpkin combined with warm fall spiced streusel topping and swirl topped with cream cheese icing. Yum. The cake is moist and will make a pumpkin lover out of everyone.
This recipe is a semi-homemade version to make things quick and easy. Usually when my family is craving something they want it like, yesterday so saving time anywhere I can is key. Besides, who doesn’t love something that does half of the work for them, right?
Here is how to make it:
(Full printable recipe below)
What you need:
1 box Cinnamon Swirl Quick Bread from Pillsbury
1/2 can pumpkin puree
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 cup cream cheese frosting
What to do:
Preheat the oven to 325.
Butter an 8×8 baking dish.
Prepare the quick bread per package instructions, except add the pumpkin, cinnamon, nutmeg and baking powder.
Mix well to combine all ingredients until smooth.
Pour half of the batter into the baking dish.
Sprinkle half the amount of steusel topping over batter. Add a light sprinkle of nutmeg.
Top with remaining batter and streusel topping.
Bake according to package instructions or until a toothpick inserted into the center comes out clean.
Melt frosting in a microwave safe dish and pour over top of cake before cutting.
Serve with our easy pumpkin spice latte!
Want more pumpkin recipes ?
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Amount Per Serving: Calories: 350