Cake is good. This Chocolate-Swirled Pumpkin Cake is very good.

The texture here is cakey and moist. And it gets moister over time, as is often the case with pumpkin baked goods. Therefore, I’ll say straight out that this is best eaten within 2 days. Not like it’s totally awful after that, but it can tend toward soggy. (Soggy and cake is only good if you’re talking something like Tres Leches.)

This is a versatile kind of cake that would work for a special breakfast or brunch, not just dessert.

PrintBready or Not Original: Chocolate-Swirled Pumpkin CakeThis moist, luscious cake abounds in chocolate and pumpkin flavor. It is best eaten within 2 days, as the texture will become moister over time.Course Breakfast, Dessert, SnackKeyword cake, chocolate, cream cheese, pumpkinAuthor Beth CatoEquipment15×10 pan (jelly roll pan)aluminum foilnonstick spraywaxed paperIngredientsCake2 cups all-purpose flour1 1/2 cups white sugar2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground cloves15 ounces pumpkin puree 1 can4 large eggs1 cup vegetable oil1/2 cup mini chocolate chipsSwirl1/2 cup mini chocolate chips8 ounces cream cheese (1 block) softened1/3 cup white sugar1 egg1 Tablespoon milk or half & halfInstructionsPreheat oven at 350 degrees. Line a 15×10-inch pan with foil and apply nonstick spray or butter.In a bowl, combine the dry ingredients: flour, white sugar, baking powder, baking soda, salt, and ground cloves. Add the pumpkin puree. Beat in the eggs one at a time followed by the oil. Spread batter in prepared pan.In a microwave-safe bowl, melt 1/2 cup mini chocolate chips in the microwave.In a mixing bowl, beat the cream cheese with the remaining sugar. Add the egg and milk. Fold in the melted chocolate until the entire mix is consistently brown.Spoon the filling over the pumpkin batter. Use something like a butter knife to create swirls throughout the pan. Sprinkle the remaining 1/2 cup mini chocolate chips over the top.Bake for 25 to 30 minutes, until the middle passes the toothpick test. Let cool for a while at room temperature, then put in fridge to fully chill.Slice in pan to serve, or use the foil to lift contents onto a cutting board to slice. If keeping in pan, store covered in fridge; if removing from pan, be sure to use waxed paper between the stacked layers and store in fridge. Best eaten within 2 days.OM NOM NOM!