Pumpkin Cinnamon Roll Cake
This Pumpkin Cinnamon Roll Cake is the ultimate fall dessert made with swirls of cinnamon topped with delicious frosting for the perfect treat!
Ingredients
Cake Ingredients
- 3 C flour
- 1 C sugar
- ½ tsp kosher salt
- 4 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 C whole milk
- 2 large eggs
- ¾ C pumpkin puree
- 2 tsp pure vanilla extract
- ½ C unsalted sweet cream butter melted
Cinnamon Filling Ingredients
- ½ C unsalted butter softened
- 1 C brown sugar
- 2 tbsp flour
- 2 tbsp ground cinnamon
Frosting Ingredients
- 1 C powdered sugar
- 2-5 tbsp whole milk
- 1 tsp pure vanilla extract
- 2 tbsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray, set aside.
- Using a large bowl, whisk together the flour, sugar, salt, baking powder, nutmeg and cinnamon until combined. Mix in the eggs, pumpkin and vanilla until combined and smooth. Mix in the melted butter. Spread batter into the baking dish and set aside.
- Using a medium bowl, whisk together the filling ingredients until combined. Drop in spoonfuls the filling into the batter. Swirl into the batter using a butter knife.
- Place into the oven and bake for 30-40 minutes or until a toothpick comes out clean.
- Allow to sit and cool on the counter for a few minutes while you make the frosting.
- Using a medium bowl, whisk together the ingredients for the frosting until combined and smooth. Pour over the cake.
- Cut and serve!
