Easy Pumpkin Swirl Cake

Directions

1. Set the oven to 350°F. Coat a 9x13 inch pan with non-stick spray and set aside.
2. In a large bowl, beat together 1 cup sour cream, 3/4 cup vegetable oil, 4 eggs, and 1 tsp vanilla with an electric mixer for 1 minute until combined. Gently mix in the 15.25 oz box of yellow cake mix. Pour batter into the pan and smooth with a spatula.
3. In a small bowl, stir together 15 oz pumpkin puree, 1 egg, 1/2 cup brown sugar, 2 tsp pumpkin pie spice, 2 tsp cinnamon, and 1/2 tsp nutmeg with a spatula until combined.
4. Drop spoonfuls of the pumpkin mixture over the cake batter. Use a butter knife or spatula to swirl it into the batter, being thorough.
5. Bake for 40-43 minutes (if using a glass pan; for a metal pan check at 32 minutes) until a toothpick inserted in the center comes out clean. Remove from the oven and let cool while making the glaze.
6. In a bowl, whisk together 2 cups powdered sugar, 3 Tbsp milk (add more if needed), and 1 tsp vanilla until smooth.
7. Pour the glaze over the warm cake or wait until it's completely cool. Serve immediately or cover and store on the counter until serving.