Description
Indulge in the ultimate fall dessert with this Pumpkin Cinnamon Roll Cake. This fluffy masterpiece combines the rich flavors of pumpkin and warm spices, creating a nostalgic treat perfect for cozy gatherings or sweet breakfasts. With its beautiful cinnamon swirl and creamy frosting, every bite delivers a delightful taste of autumn.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk (any type)
- 1 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 2 tbsp milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Create a well in the center and add pumpkin puree, eggs, vegetable oil, milk, and vanilla extract. Mix until just combined.
- Pour half of the batter into the prepared dish and spread evenly.
- In a small bowl, mix brown sugar with additional cinnamon; sprinkle over the first layer of batter.
- Pour the remaining batter over the cinnamon swirl layer and gently spread it out.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- While it bakes, prepare the frosting by mixing powdered sugar with milk until smooth.
- Allow to cool slightly before drizzling frosting on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 297
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
Keywords: For added texture, consider folding in nuts or chocolate chips into the batter. Substitute brown sugar for granulated sugar for deeper flavor. This cake stores well at room temperature for up to three days.