Pumpkin Hazelnut Spread Swirl Cake

 Pumpkin Swirl Cake with Hazelnut Chocolate Spread Swirled in the batter before baking. This cake is a dense moist dessert cake...

Pumpkin Hazelnut Spread Swirl Cake

Ingredients

• 1 cup gluten free or regular flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup pumpkin, canned
• 1/2 cup milk
• 1/4 cup cooking oil
• 1 egg
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1 teaspoon pumpkin pie spice
• 1/3 cup hazelnut spread, (nutella or other brands)

Directions

• Preheat oven to 375°, spray a 7-8 inch round baking pan with cooking spray, set aside.
• In a medium mixing bowl mix the egg, pumpkin, cooking oil, milk, sugars and stir until mixed together.
• Add the the flour, baking powder, baking soda, and the pumpkin pie spice to wet ingredients, stir to mix, beat everything together for about a minute.
• Pour batter in to the prepared baking pan, drop spoonfuls of hazelnut spread on top of batter and swirl/cut in with a knife, don’t stir in.
• Bake in preheated 375° oven for about 40 minutes, more or less depending on baking pan size.
• Cool on cooling rack, frost and set in refrigerator until cold. Cut, Serve and Enjoy!
• Frosting
• 3 ounces soften cream cheese
• 4 ounces cool whip
• 1 tablespoon sugar
• 1/2 teaspoon pumpkin pie spice
• Beat together and frost.
• Drizzle nutella on top after frosting if you like.