Description
Indulge in the warm flavors of fall with this Pumpkin Cinnamon Roll Cake, where moist pumpkin puree meets sweet cinnamon swirls. Perfect for cozy gatherings or a simple treat, this cake envelops your taste buds in comfort and joy. Topped with a creamy frosting, every slice is a delightful blend of sweetness and spice—your new favorite autumn dessert awaits!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup unsalted butter (melted)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- 2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and nutmeg (if using).
- 3. In another bowl, combine pumpkin puree, melted butter, eggs, and vanilla until smooth.
- 4. Gradually mix the wet ingredients into the dry mixture until just combined; avoid overmixing.
- 5. Pour half the batter into the prepared pan and dollop with cinnamon-sugar swirls; add remaining batter and swirl gently with a knife.
- 6. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool before frosting with a mixture of powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: - For added texture, fold in nuts or chocolate chips to the batter before baking. - You can substitute applesauce for pumpkin puree for a lighter version. - Ensure all ingredients are at room temperature for better blending.