Pumpkin Swirl Cake Recipe

Name: Pumpkin Swirl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups Margarine (Dairy-Free); 1 cup Granulated Sugar; 1 cup Brown Sugar, Firmly Packed; 1/2 cups Soy Yoghurt; 2 cups Pumpkin Puree; 2 teaspoons Vanilla Extract; 3 cups All-purpose Flour; 4 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Cloves; 1/2 cups Soy Milk; FOR THE SWIRL FILLING:; 1/4 cups Brown Sugar, Firmly Packed; 1 Tablespoon Ground Cinnamon; FOR THE ICING:; 3/4 cups Icing Sugar; 1-1/2 Tablespoon Soy Milk; 1/2 teaspoons Margarine, Melted (Dairy-Free); 1/2 teaspoons Vanilla Extract; 1/2 teaspoons Corn Syrup

Servings: persons

FOR THE CAKE:
1/2 cups Margarine (Dairy-Free)
1 cup Granulated Sugar
1 cup Brown Sugar, Firmly Packed
1/2 cups Soy Yoghurt
2 cups Pumpkin Puree
2 teaspoons Vanilla Extract
3 cups All-purpose Flour
4 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1/4 teaspoons Ground Cloves
1/2 cups Soy Milk
FOR THE SWIRL FILLING:
1/4 cups Brown Sugar, Firmly Packed
1 Tablespoon Ground Cinnamon
FOR THE ICING:
3/4 cups Icing Sugar
1-1/2 Tablespoon Soy Milk
1/2 teaspoons Margarine, Melted (Dairy-Free)
1/2 teaspoons Vanilla Extract
1/2 teaspoons Corn Syrup

1
Preheat the oven to 350 F. Grease a 12-cup Bundt pan with dairy free cooking spray and set aside.
2
In a large bowl use your mixer to cream margarine and sugars together. Beat until smooth, about 2 minutes on medium-high speed. Add yoghurt, pumpkin puree and vanilla. Stir until thoroughly combined. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed while slowly adding soy milk. Increase speed to high for just a few seconds until no more flour is visible.
3
Remove 1 1/2 cups of cake batter into a separate bowl. Add the filling ingredients into that small portion and stir with a rubber spatula until batter is smooth again. Set aside.
4
Pour half of the pumpkin cake batter into the prepared pan. Add all of the reserved cinnamon swirl filling mixture. Pour the remainder of the pumpkin batter on top. Use a knife or spoon to swirl gently.
5
Bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. Remove it from the oven and allow cake to cool in the pan for a few minutes before inverting it onto a rack to finish cooling. When cake is completely cooled, decorate with icing.
6
To make the icing, combine all ingredients in a medium-sized bowl and stir until smooth and shiny. The icing should be quite thick but still loose enough to pour. If it's too thick you can add more milk. If it's too thin you can add more icing sugar. The consistency should resemble cold honey. When it's mixed and smooth, pour immediately over cake and spread with a cake spatula. You can also take a small portion of the icing and add a teaspoon of pumpkin puree to give it a brown colour. Then you can decorate the cake like the above picture.

933

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Margarine (Dairy-Free), 1 cup Granulated Sugar, 1 cup Brown Sugar, Firmly Packed, and more.

Yes, Pumpkin Swirl Cake falls under the Baking & Desserts 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.

Pumpkin Swirl Cake

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