Pumpkin Cinnamon Roll Cake 🎃

Pumpkin Cinnamon Roll Cake

Recipe by SMDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

25

minutes

Y’all this cake is so moist and easy to make! It’s my take on a pumpkin cinnamon roll in cake form.

Ingredients

  • Cake:
  • * 2 cups all purpose flour
    * 2 tsp baking powder
    * 1 tsp baking soda
    * 3 tsp pumpkin pie spice
    * 1/2 tsp salt
    * 1 1/2 cup granulated sugar
    * 1 15-oz can pumpkin puree
    * 4 eggs
    * 1 vanilla extract
    * 1 cup vegetable oil

  • Brown Sugar Cinnamon drizzle, separated:
  • * 8 tbsp unsalted butter, warmed
    * 1/2 cup brown sugar
    * 1 tbsp cinnamon

  • Frosting:
  • * 8 tbsp unsalted butter, softened
    * 3-4 cups powder sugar
    * 1 tsp vanilla extract
    * 2 tsp cinnamon
    * 3 tbsp milk

Directions

  •  Preheat oven to 350 degrees F.
  • 2. In a a medium bowl combine dry cake ingredients, minus the sugar and set aside. In a separate medium bowl combine sugar and wet cake ingredients, except vegetable oil. Transfer dry ingredients into wet and add oil. Whisk together.
  • In a 9×13 baking dish transfer batter and even out with a spatula. In small bowl put butter in the microwave for about 25 seconds. It will only be warm and slightly melted. Add brown sugar + cinnamon to butter and stir till your mixture is liquid. Drizzle half of this on top of your cake batter and set the other half aside. Using a knife or I used a chopstick swirl mixture into the cake.
  • Place cake in oven for 30 minutes to bake or till toothpick comes out clean. Remove cake and let cool. Make frosting by beating butter till fluffy, approximately 2 minutes, add powder sugar and combine. Add in remaining Ingredients and whip till smooth.
  • Frost cake. The other half of your brown sugar cinnamon drizzle put in microwave for 10 seconds to loosen it up. Pipe on to cake! Slice and enjoy.