Chocolate Pumpkin Cream Cheese Swirled Coffee Cake

By srumbel

Ingredients

• Coffee Cake
• 1 yellow cake mix (I like Duncan Hines) Just use the mix, don’t not follow the directions on the back!
• 4 eggs
• 1/2 cup canola or vegetable oil
• 1/2 cup water
• 1/2 cup canned pumpkin
• 1/2 cup cocoa powder
• 1 box instant pudding (3.4 ounce), vanilla or butterscotch
• 1 teaspoon vanilla
• Cinnamon Swirl & Topping Ingredients
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• Cream Cheese Swirl
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla
• 1/3 cup white granulated sugar
• 1 egg

Details

Servings 12
Preparation time 15mins
Cooking time 50mins
Adapted from adashofsanity.com

Preparation

Step 1

Preheat oven to 350; grease 9x13 metal pan.

Mix all the ingredients for the coffee cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!

Meanwhile, mix together brown sugar and cinnamon in a bowl. Set aside.

Prepare cream cheese swirl. Beat together cream cheese, sugar, egg and vanilla in a small mixing bowl until well combined. Set aside.

Once the cake is done mixing for 7 minutes, pour the batter in the greased 9x13 metal pan. Sprinkle the brown sugar mix over the cake in the pan.

Drop dollops of the cream cheese, a heaping tablespoon, on top of the cake and brown sugar mixture. Swirl together.

Place in oven and bake 30-40 minutes, check at 30 minutes. Or until the cake is set and is pulling away from the edges. Let it completely cool so it does not crumble when you cut and serve it.