Pumpkin Cinnamon Roll Cake Recipe
A buttery, cinnamon cake with cinnamon, brown sugar and pumpkin puree swirls, topped with a sweet pumpkin spice glaze. This Pumpkin Cinnamon Roll Cake is what pumpkin spice dreams are made of!
Servings: 20
Ingredients
- 3 c all-purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 c sugar
- 4 tsp baking powder
- 1 1/2 c milk
- 2 eggs
- 2 tsp vanilla extract
- 1/2 c butter melted
- 3/4 c butter softened
- 1 c brown sugar
- 2 TB all-purpose flour
- 1 TB cinnamon
- 1/4 c pumpkin puree
Glaze
- 2 c powdered sugar
- 1 tsp pumpkin pie spice
- 5 TB milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°.
- Mix flour, pumpkin pie spice, salt, sugar, baking powder, milk, eggs and vanilla together.
- Stir in melted butter, slowly. Pour into greased 9x13 pan.
- Mix topping ingredients (3/4 cup butter softened, brown sugar, flour, cinnamon and pumpkin puree). Drop over cake mixture evenly.
- Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way).
- Bake for 32-35 minutes.
- Top with the glaze which is made by mixing powdered sugar, pumpkin pie spice, milk, vanilla. Drizzle over the cake while it's still warm. ENJOY!
Nutrition
Calories: 325kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 180mg | Potassium: 179mg | Sugar: 33g | Vitamin A: 890IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 1.3mg