Pumpkin Cinnamon Roll Cake
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
- Preheat oven to 350 degrees
- Spray a 9x13 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.
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