Combine flour, cinnamon, baking soda and salt in a large bowl. Combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well. Add liquid ingredients to to flour mixture; stir just until moistened.
Spread batter into greased 13x9-inch pan. Combine all filling ingredients in a small bowl. Top flour mixture with heaping teaspoons of filling. Swirl with knife to marbelize. Combine all topping ingredients in a small bowl. Sprinkle batter with topping. Bake at 350°F for 30-35 minutes. Insert wooden pick into the middle to test for doneness. Cool before serving.
Author's Comments
I will often omit the topping for this dessert. My family is not a big fan of nuts nor coconut flakes.
A former co-worker loves cream cheese and I would double the filling for this recipe just for her.
I made this and everyone loved it. But, the cream cheese did not marble well. I would recommend using a spoon instead of a knife to marble it through the pumpkin cake.
Instructions
Combine flour, cinnamon, baking soda and salt in a large bowl. Combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well. Add liquid ingredients to to flour mixture; stir just until moistened.
Spread batter into greased 13x9-inch pan. Combine all filling ingredients in a small bowl. Top flour mixture with heaping teaspoons of filling. Swirl with knife to marbelize. Combine all topping ingredients in a small bowl. Sprinkle batter with topping. Bake at 350°F for 30-35 minutes. Insert wooden pick into the middle to test for doneness. Cool before serving.
Author's Comments
I will often omit the topping for this dessert. My family is not a big fan of nuts nor coconut flakes.
A former co-worker loves cream cheese and I would double the filling for this recipe just for her.
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