Marble Pumpkin Cake with Cheesecake Swirl Top
Two fall favorite flavors – awesome pumpkin meets velvety cheesecake in this luscious marble pumpkin cake with cheesecake swirl.
As of today, consider me having jumped on the pumpkin bandwagon. I planted some sugar pumpkins this year that were ready about a month ago but I couldn’t figure out just what I wanted to do with them. Thankfully, I learned that fresh pumpkins can be stored for a few months until the just the right idea hits.Of course, I am starting with a seriously swoon-worthy cake. While I won’t say that I am gaga over pumpkin-flavored everything as other bakers appear to be, I do like it.
When I get to put pumpkin and cheesecake together, I can’t resist!
Let’s talk a little about this marble pumpkin cake. I will say that my fresh pumpkins had more water in them than canned puree, so I included a picture of the bowl to show the consistency that the batter should be. The recipe below is adjusted to work with canned pumpkin. It is light, whipped, and moist, which sets up for the perfect cake.
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