WE COOK: NOT SO SPOOKY PUMPKIN SWIRL CAKE

I showed you the 5 simple steps to making your own Homemade Pumpkin Puree 

yesterday.  Now I'm going to show you a few of my favorite ways to put it to use!

First up, my Not So Spooky Pumpkin Swirl Cake

INGREDIENTS:

Cake:

• 4 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 3 cups of homemade pumpkin puree (or 15 oz can)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Cream Cheese:

• 1 (8 oz) package of Cream Cheese
• 2 tbsp of softened butter
• 1/2 tsp of vanilla extract
• 2 cups of sifted powdered sugar
• 1 cup of water 

DIRECTIONS:

• Preheat the oven to 350 degrees.
• Meanwhile, combine the eggs, sugar, oil and pumpkin in a large bowl, beat with a mixer until smooth. 
• Mix the flour with the next 6 dry ingredients in a separate bowl. 
• Once combined slowly pour the flour mixture into the pumpkin mixture & mix until all ingredients are well combined. 
• In a separate bowl, combine butter, vanilla and cream cheese.  Beat with a mixer until smooth.
• Sift the powdered sugar into the mixture until well combined.
• Slowly mix in the water until the cream cheese is a pourable thickness (you don't want it thick so it will swirl better in the batter).  
• *you may not use all the water or might need more.  Just add enough water to make it thin.

• Spread the pumpkin batter in a lightly greased 9.5 x 13.5 x 2 inch baking dish. 
• Place spoonfuls of the cream cheese all over the pumpkin batter.

• Drag a knife through the batter up and down, side to side to swirl the cream cheese.  

• Keep doing this until you think you have swirled the batters enough.

• Bake at 350 degrees for 30 minutes or until fully set.
• Let cool & enjoy!!

To make the ghost:

• I heaped whipped topping and used chocolate chips for the eyes.

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