Pumpkin Swirl Breakfast Cake Recipe

Name: Pumpkin Swirl Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups Unbleached All-purpose Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1-1/2 teaspoon Pumpkin Pie Spice; 3 Tablespoons Butter; 1/2 cups Brown Sugar; 1 whole Egg; 1/2 cups Pumpkin Puree (do Not Use Pumpkin Pie Filling); 1/2 teaspoons Vanilla; FOR THE TOPPING:; 1/4 cups Vanilla Or Plain Greek Yogurt; 1/4 cups Powdered Sugar; 1 whole Egg White; 1/4 teaspoons Vanilla (omit If You Used Vanilla Yogurt); 1 Tablespoon Unbleached All-purpose Flour

Servings: persons

FOR THE CAKE:
1/2 cups Unbleached All-purpose Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1-1/2 teaspoon Pumpkin Pie Spice
3 Tablespoons Butter
1/2 cups Brown Sugar
1 whole Egg
1/2 cups Pumpkin Puree (do Not Use Pumpkin Pie Filling)
1/2 teaspoons Vanilla
FOR THE TOPPING:
1/4 cups Vanilla Or Plain Greek Yogurt
1/4 cups Powdered Sugar
1 whole Egg White
1/4 teaspoons Vanilla (omit If You Used Vanilla Yogurt)
1 Tablespoon Unbleached All-purpose Flour

1
Preheat oven to 350 F. Lightly grease an 8-inch round cake pan.
2
In a medium-sized bowl, mix together the flour, baking powder, baking soda and pumpkin pie spice. Set aside for later use.
3
In a large mixing bowl, beat together the butter, brown sugar, egg, pumpkin and vanilla on medium speed until mixture becomes light and fluffy. Stop mixer and scrape the sides of the bowl if necessary. Turn mixer to low and slowly add in the flour mixture until mixture becomes well blended.
4
Spread the mixture into the cake pan, filling it 2/3 of the way full.
5
In another bowl, combine the topping ingredients. Whisk for approximately one to two minutes or until mixture becomes smooth and creamy. Spoon the topping mixture onto various parts of the cake. Using a spatula or knife, make swirls in the cake.
6
Bake at 350 F for 25-30 minutes. Cake is done when a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for twenty minutes before removing the cake from the pan.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Unbleached All-purpose Flour, 1/2 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Pumpkin Swirl Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Swirl Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions