Pumpkin Cheesecake Swirl Cake

Name: Pumpkin Cheesecake Swirl Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 Yellow Cake Mix; ¼ cup White Sugar; ½ cup Vegetable or Canola Oil; ¼ cup Water; 4 large Eggs; 15 ounce Canned Pumpkin; 1 ½ teaspoon Ground Cinnamon; 8 ounces Cream Cheese (softened); ½ cup White Sugar; 1 large Egg; ¼ cup Oil; ¼ cup White Chocolate Chips

Jump to Recipe Print Recipe

Easy Pumpkin Cheesecake Swirl Cake starts with a box mix! Moist pumpkin cake swirled with creamy cheesecake for the perfect fall dessert.

slicing the cake and serving it on a white plate.

Best Fall Pumpkin Dessert

It's not fall at my house until the smell of a pumpkin dessert is baking in the oven-and this Pumpkin Cheesecake Swirl Cake starts with a cake mix and proves a cozy dessert doesn't have to be complicated.

This pumpkin cake is so moist, and it's swirled with ribbons of creamy cheesecake filling that make every slice look and taste like it came straight out of the bakery case.

This easy pumpkin cake mix recipe is the kind of semi-homemade dessert you'll pull out for everything from Sunday supper to Thanksgiving dinner.

Call it a cheesecake swirl cake, a fall pumpkin dessert, or just plain delicious, this one is guaranteed to impress.

If you're a cozy pumpkin dessert fan, check out my Sheet Pan Pumpkin Bars and Pumpkin Ice Cream Pie. And for a sweet twist on pumpkin, try Sweet Potato Dump Cake Recipe.

serving the cake with a swirl of whipped cream on top.

Ingredients

Pumpkin Cake

Ignore the ingredients and directions on the cake mix box.

Yellow Cake Mix -- a white or spice cake mix can be used instead.
White Sugar -- used to offset the addition of the canned pumpkin.
Vegetable or Canola Oil
Water
Eggs -- Always use large eggs for baking.
Canned Pumpkin -- NOT pumpkin pie filling since it has other ingredients added.
Ground Cinnamon -- Adjust the amount to your preference.

Cheesecake Swirl Filling

Cream Cheese -- Softened
White Sugar
Eggs -- Large
Oil -- I use canola oil.
White Chocolate Chips -- optional, but a tasty unexpected morsel of flavor.

See recipe card for quantities.

ingredients needed for pumpkin cheesecake cake.

Need to substitute an ingredient? Ask ChatGPT for suggestions.

ChatGPT

Instructions

Preheat the oven to 350 degrees F and spray the cake pan of your choice -- 9x13, Bundt, cupcakes, 2-8 or 9-inch round, etc.
In a large mixing bowl, mix all the cake ingredients until well combined. About 2 minutes on medium-high.
Pour the batter into the pan of your choice.
Make the filling by creaming together softened cream cheese and sugar. Then add in the oil and egg. Mix until smooth.
Fold in the white chocolate chips.
Drop the cream cheese filling into the cake batter by the spoonful. Allow the filling to sink into the batter.
Swirl a knife through the filling a bit to make sure the filling is covered by the batter.
Bake until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in the pan if you are inverting to a plate for serving. If you baked in a 9x13 pan, no need to invert.
Allow to cool completely. Cover with foil or plastic wrap. Even better when served the next day.

Hint: Starting with softened cream cheese is essential for a smooth cheesecake filling. See the FAQ section for tips on softening the cream cheese.

mixing all of the cake ingredients together with a stand mixer.

making the filling for the pumpkin cheesecake cake.

Substitutions & Variations

Use a different flavor of cake mix or choose a different kind of chips if you would like to try a variety!

Start with a Spice Cake Mix -- for a slightly different flavor.
For the chocolate lovers, try this Chocolate version.
Nuts -- Sprinkle chopped pecans or walnuts into the cake mixture for a warm, nutty flavor and crunch.

Storage

Because of the cream cheese filling, it should be covered tightly in plastic wrap and placed in the refrigerator.

I think this cake tastes the best on day 2, but it stays tasty for several days after that. I would recommend eating it all by day 4-5.

Top Tip

Don't over swirl the filling. Use a butter knife to lightly drag through the layers. Too much swirling blends the cake and filling together instead of showing off the pretty ribbons of filling.

FAQ

What is the best way to soften cream cheese?

Of course, leaving it out at room temperature for 30 minutes or so would soften your block of cream cheese. But if you're like me, you don't plan that far in advance. So, I often microwave it unwrapped and heat it for 30 seconds on medium.
You can also submerge the foil wrapped brick of cream cheese into a vessel of very warm water and allow it to set for 5 to 10 minutes. Blot off any water that gets into your wrapper before using.

How to tell if my cake is done.

Insert a toothpick into the center of the cake. If it comes out clean, with no batter on it, your cake is done.

Have another question? Ask!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Pumpkin Cheesecake Swirl Cake:

Share the Love

Leave a comment and I'll do my best to answer you!

And, if you made this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!

serving a slice of pumpkin cheesecake cake with a serving utensil.

Food Safety

Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended

See more guidelines at USDA.gov.

Chuckie Hessong