Pumpkin Chocolate Swirl Cake: The Perfect Fall Dessert That’ll Steal the Show

This stunning Pumpkin Chocolate Swirl Cake brings together two beloved flavors in one irresistible dessert that’s as beautiful as it is delicious. I adore this Double Pumpkin Chocolate Cheesecake, and thought a cake version was in order.

Moist pumpkin cake marbled with rich cheesecake and dotted with chocolate chips creates an eye-catching pattern that looks bakery-worthy but comes together surprisingly easily at home.

Whether you’re planning a cozy fall gathering or just craving the ultimate seasonal treat, this show-stopping cake delivers warm spices, velvety cheesecake, sweet chocolate, and that perfect hint of pumpkin in every bite.

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Pumpkin Chocolate Swirl Cake

I adore this Double Pumpkin Chocolate Cheesecake, and thought a cake version was in order.

Prep Time10

Cook Time25

Servings - slices

Ingredients

1 box spice cake mix with eggs, oil, water
1 cup cheesecake no-bake filling
1 14 oz. can pumpkin puree
1 1/2 cups chocolate chips

Instructions

Preheat oven to 350 F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
In a mixing bowl, make the spice mix cake batter as directed on the box. Stir in the canned pumpkin and then add about 1 cup of chocolate chips to the batter.
Pour the batter into the prepared baking dish. Add a few dollops of the no-bake cheesecake filling into the batter and use a knife to swirl it into the batter - in whatever pattern you prefer. Sprinkle the remaining chocolate chips on top of the batter.
Bake in the preheated oven for 25 to 28 minutes, or until a toothpick comes out clean in the center. Let cool slightly before slicing and serving.
Serve Pumpkin Chocolate Swirl Cake, as is, chilled, with a dollop of whipped cream or a small scoop of ice cream. Enjoy!