This Pumpkin Cinnamon Roll Cake combines pumpkin, vanilla and a perfect blend of fall spices to create a one of a kind dessert for fall.
Pumpkin Cinnamon Roll Cake Recipe
Pumpkin Cinnamon Roll Cake is essentially three different desserts in one. You have the pumpkin pie filling swirled into the cinnamon and vanilla cake mix and topped with a vanilla cinnamon frosting. It’s basically a slice of pumpkin pie rolled into a cinnamon roll.
Ingredients You Will Need:
- Flour – all purpose flour works best
- Sugar – granulated white sugar works best but you can also use a sugar substitute such as stevia
- Whole Milk
- Eggs
- Pumpkin Puree – I prefer the Libby’s brand
- Vanilla Extract – pure vanilla is best but you can also use imitation
- Baking Powder – not baking soda
- Salt
- Unsalted Sweet Cream Butter
- Brown Sugar
- Fall spices – cinnamon and nutmeg (I also prefer using my own homemade pumpkin spice seasoning)
How to Make Pumpkin Cinnamon Roll Cake:
Preheat oven to 350 degrees and spray a 9×13 baking dish with baking spray. Set aside.
Using a large bowl, prepare your cake batter.
Once the batter is made, pour and spread batter into the baking dish and place into the oven and bake for 30-40 minutes or until a toothpick comes out clean.
Once baked, remove from oven and allow to sit and cool on the counter for a few minutes while you make the frosting.
Prepare the frosting by combing all the frosting ingredients into a medium bowl.
Pour the frosting over the cake then cut, serve and enjoy!
Pumpkin Cinnamon Roll Cake
Ingredients
For The Cake
- 3 cups flour
- 1 cup sugar
- ½ teaspoon kosher salt
- 4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup whole milk
- 2 large eggs
- ¾ cup pumpkin puree
- 2 teaspoon pure vanilla extract
- ½ cup unsalted sweet cream butter melted
For The Cinnamon Filling
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 2 tablespoon flour
- 2 tablespoon ground cinnamon
For The Frosting
- 1 cup powdered sugar
- 2-5 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoon ground cinnamon
Instructions
For The Cake
- Preheat oven to 350 degrees
- Spray a 9×13 baking dish with baking spray and set aside
- Using a large bowl, whisk together the flour, sugar, salt, baking powder, nutmeg and cinnamon until combined
- Now mix in the eggs, pumpkin and vanilla until combined and smooth
- In the microwave, melt the butter and then mix into the cake batter
- Spread batter into the baking dish and set aside
- Using a medium bowl, whisk together the filling ingredients until combined
- Drop in spoonfuls of the filling into the batter
- Swirl the pumpkin mixture into the batter using a butterknife or toothpick
- Place into the oven and bake for 30-40 minutes or until a toothpick comes out clean
- Once baked, remove from oven and allow to sit and cool on the counter for a few minutes while you make the frosting
For The Frosting
- Using a medium bowl, whisk together the ingredients for the frosting until combined and smooth.
- Pour over the cake
- Cut and serve!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.