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Baking recipe · from the recipe book

Spiced Pumpkin Snack Cake with Vanilla Filling

A moist, warmly spiced pumpkin cake with a ribbon of sweet vanilla cream cheese baked through the middle and a crunchy pecan top.

Spiced Pumpkin Snack Cake with Vanilla Filling

Ingredients

  • 1¾ cups425 gPumpkin puree, canned
  • 2 cups250 gAll-purpose flour
  • ⅔ cup packed150 gBrown sugarpacked
  • ½ cup90 gGranulated sugardivided: 40 g for the filling, 50 g for the batter
  • ½ cup100 gCanola oil
  • 3 large150 gEggs3 large, divided: 1 for the filling, 2 for the batter, at room temperature
  • 1 cup225 gCream cheesesoftened
  • 2½ tsp10 gVanilla extractdivided: 6 g for the filling, 4 g for the batter
  • 1¼ tsp6 gBaking powder
  • 1⅛ tsp5 gBaking soda
  • ½ tsp3 gSalt
  • 2¼ tsp6 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • ½ cup chopped50 gPecanschopped
  • 1 tsp5 gUnsalted butterfor greasing the pan

Steps

  1. Set the cream cheese and eggs out to reach room temperature. Preheat the oven to 350°F (177°C) and grease a 9x13-inch pan with the butter.
  2. Make the filling first: beat the cream cheese with 40 g of the granulated sugar until smooth, then beat in 1 egg and 6 g of the vanilla. Set aside.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
  4. In a large bowl, whisk the pumpkin, brown sugar, the remaining 50 g of granulated sugar, canola oil, the remaining 2 eggs and the remaining 4 g of vanilla until smooth.
  5. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain.
  6. Spread half of the batter in the pan. Spoon the vanilla filling over it and spread gently, leaving a small border. Dollop the remaining half of the batter on top and spread carefully to cover.
  7. Sprinkle the pecans evenly over the top.
  8. Bake 40 to 45 minutes, until a toothpick inserted in the cake (not the filling) comes out clean and the filling no longer jiggles; the center should reach 160°F (71°C).
  9. Cool in the pan on a rack for 30 minutes, then refrigerate at least 30 minutes so the filling sets. Cut into 12 slices and keep leftovers in the fridge.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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