Pumpkin Ribbon Cake

Don't be turned off by the long list of ingredients. This cake assembles rather easily and the "from scratch" results are well worth the effort.

Ingredients

    Cake
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons Cinnamon Plus® Spice Blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter or margarine, softened
  • 3   eggs
  • 3/4 cup solid pack pumpkin
  • 1/2 cup milk
  • 1 teaspoon vanilla
    Filling
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup granulated sugar
    Topping
  •  Powdered sugar
  •  Thawed, frozen whipped topping (optional)

Directions

  1. Preheat oven to 350°F. Spray Deep Dish Baker with canola oil using Kitchen Spritzer. For cake, combine flour, baking powder, Spice Blend, baking soda and salt in Small Batter Bowl; mix well and set aside. In Classic Batter Bowl, beat sugar and butter until light and fluffy. Add eggs, pumpkin, milk and vanilla; beat well. Slowly add flour mixture to pumpkin mixture; mix well. Set aside.

  2. For filling, whisk cream cheese and granulated sugar until well blended and smooth. Spread 2 1/2 cups of the cake batter evenly over bottom of Baker. Spoon cream cheese mixture evenly over cake batter; carefully spread over batter using Large Spreader. Spoon remaining cake batter over cream cheese mixture, spreading evenly.

  3. Bake 45-50 minutes or until wooden pick inserted in center comes out clean. Cool completely.

  4. Before serving, sprinkle cake with powdered sugar using Flour/Sugar Shaker. Cut into wedges using Slice 'N Serve®. Serve with additional Spice Blend, if desired.

Yield:

  • 12  servings

Nutrients per serving:

Calories 400, Total Fat 20 g, Saturated Fat 12 g, Cholesterol 105 mg, Carbohydrate 51 g, Protein 6 g, Sodium 480 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

2 starch, 1 1/2 fruit, 3 1/2 fat (3 1/2 carb, 3 fat)

Cook's Tips:

Create your own design on top of this cake by making a paper stencil. Using Parchment Paper, trace around outer edge of Baker; cut out circle. Fold circle in half, then in half several more times to make a triangle; make cuts along edges to form a pattern. Unfold and place on top of cake. Sprinkle powdered sugar over stencil, then carefully lift stencil from top of cake.

Pumpkin pie spice or ground cinnamon can be substituted for the Cinnamon Plus® Spice Blend, if desired.

When purchasing pumpkin for this recipe, look for cans containing 100% pumpkin, not a pumpkin pie filling that includes sugar and spices.

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