Pumpkin Swirl Cake with Bubbies Sauerkraut

Prep time: 
10 minutes
 Cook time: 
70 minutes
 Total time: 
80 minutes
Pumpkin Swirl Cake with Bubbies Sauerkraut

Sauerkraut and pumpkin? You betcha. If you love pumpkin, this Pumpkin Swirl Cake made with Bubbies Sauerkraut brings out the best pumpkin flavor.


Pumpkin Cake:

  • ½ cup Bubbies Sauerkraut, finely chopped
  • ½ cup pumpkin puree
  • 1 cup granulated cane sugar
  • ½ cup brown sugar
  • ¼ cup olive oil
  • 3 lg egg whites
  • 2 cups all purpose or cake flour
  • 2 ½ tsp baking powder
  • 2 tsp. pumpkin spice mix
  • ¼ tsp saltCream

Cheese Layer:

  • 8 oz cream cheese, softened to room temp
  • 2 tbsp granulated cane sugar
  • 1 large egg white
  • 1 tsp vanilla extract


  1. Preheat oven to 350F.
  2. Line a 9x5" loaf pan with parchment paper (to help pull it out after baking).
  3. Make the pumpkin cake batter by whisking together the egg whites, pumpkin puree, sugars, olive oil, and finely chopped sauerkraut until creamy.
  4. In a separate bowl, mix together the flour, baking powder, pumpkin spice mix, and salt.
  5. Gradually add the flour mixture into the egg bowl while whisking until the batter is smooth and well-combined.
  6. Set aside.
  7. Make the cream cheese layer by combining all ingredients into the bowl of a stand mixer with the paddle attachment.
  8. Beat for 1-2 minutes until smooth and creamy.
  9. Add half the pumpkin cake batter into the prepared loaf pan, then spread the cream cheese mix over it evenly.
  10. Pour over the remaining pumpkin cake batter.
  11. Using a knife, swirl the batter in the loaf pan.
  12. Bake for 60-70 minutes, or until a toothpick comes out clean. (TIP: There may be a little white from the cream cheese layer and that is okay!)
  13. Let it rest in the pan for 10 minutes, before letting it cool completely on a wire rack.
  14. Enjoy!  
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