Pumpkin Ribbon Cake




2 1/2 C. all- purpose flour

2 tsp. baking powder

1 1/2 T. cinnamon

1 tsp. baking soda

1/2 tsp. salt

1 1/2 C. granulated sugar

3/4 C. butter or marg. softened

3 eggs

3/4 C. solid pack pumpkin

1/2 C. milk

1 tsp. vanilla




1 pkg (8 ounces) cream cheese, softened

1/4 C. granulated sugar




Powdered Sugar





Preheat oven 350 Spray rectangular baking dish with nonstick cooking spray.  For cake, combine flour, baking powder, cinnamon, baking soda, and salt in small batter bowl.  Mix well and set aside. In another bowl, beat sugar and batter until light and fluffy.  Add eggs, pumpkin, milk, and vanilla; beat well  Slowly add flour mixture to pumpkin mixture; mix well.  Set aside.


For filling, whisk cream cheese and granulated sugar together until smooth. Spread 1/2 of the cake batter evenly over bottom of dish.  Spoon cream cheese mixture evenly over cake batter; carefully spread over batter using a large spreader.  Spoon remaining cake batter over cream cheese mixture, spreading evenly.

Bake 45- 50 min.  Cool completely.


Before serving, sprinkle cake with powdered sugar  Serve with whipped topping sprinkled with additional cinnamon if desired.


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