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–+ servings
Pumpkin Nutella Swirl Cake

Dreamy Pumpkin Nutella Swirl Cake for Fall Bliss

A delightful Pumpkin Nutella Swirl Cake that combines the warm flavors of pumpkin with rich Nutella, perfect for cozy fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Pumpkin Puree fresh or canned, well-drained
  • 1.5 cups All-Purpose Flour gluten-free blend can be used
  • 1 cup Sugar brown sugar can be used for deeper flavor
  • 2 large Eggs or flax eggs for vegan option
  • 2 teaspoons Baking Powder ensure it's fresh
  • 1 teaspoon Spices (Cinnamon, Nutmeg) adjust based on preferences
For the Nutella Swirl
  • 1 cup Nutella no substitutions recommended

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • whisk or electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, and eggs and blend until smooth and creamy.
  3. Slowly sift in the all-purpose flour, baking powder, and spices while folding gently with a spatula.
  4. Pour half of the batter into the prepared cake pan, smoothing it into an even layer.
  5. Dollop spoonfuls of Nutella on top of the batter and gently swirl it in.
  6. Pour the remaining batter over the Nutella layer and repeat the dolloping and swirling.
  7. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 1500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For gluten-free, use high-quality flour blends.

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