Pumpkin Cinnamon Roll Cake
Difficulty: EasyServings
12
servingsPrep time
30
minutesCooking time
25
minutesY’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.