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Pumpkin Cinnamon Roll Cake

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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.

slice of pumpkin cinnamon roll cake on a white plate

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.

side view of a slice of pumpkin cinnamon roll cake

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)
cinnamon roll cake

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.

pumpkin cinnamon roll cake next to pan

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 slice on a plate
Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

Yield: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 45 minutes

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. 

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

  1. Preheat oven to 350 degrees
  2. Spray a 9x13 baking dish with baking spray and set aside
  3. Using a large bowl, whisk together the flour, sugar, salt, baking powder, nutmeg and cinnamon until combined
  4. Now mix in the eggs, pumpkin and vanilla until combined and smooth
  5. In the microwave, melt the butter and then mix into the cake batter
  6. Spread batter into the baking dish and set aside
  7. Using a medium bowl, whisk together the filling ingredients until combined
  8. Drop in spoonfuls of the filling into the batter
  9. Swirl the pumpkin mixture into the batter using a butterknife or toothpick
  10. Place into the oven and bake for 30-40 minutes or until a toothpick comes out clean
  11. 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

  1. Using a medium bowl, whisk together the ingredients for the frosting until combined and smooth.
  2. Pour over the cake
  3. Cut and serve!
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