Pumpkin Cinnamon Roll Cake

This pumpkin cinnamon roll cake combines the comfort of cinnamon rolls with the seasonal delight of pumpkin, creating a moist, decadent dessert that fills your home with the quintessential scents of fall. It's the perfect treat for chilly autumn days when you crave something sweet and spiced.

I first made this cake for a fall gathering with friends, and it disappeared faster than any other dessert on the table. Now it's my go-to recipe whenever I need a crowd-pleasing autumn dessert that doesn't require hours in the kitchen.

Ingredients

• Yellow cake mix: Provides the perfect base for this recipe while saving you time measuring dry ingredients
• Canned pumpkin puree: Offers real pumpkin flavor and incredible moistness without any prep work
• Pumpkin pie spice: Creates that classic fall flavor profile with warm notes of cinnamon, nutmeg, and cloves
• Brown sugar: In the swirl filling caramelizes slightly during baking for rich depth
• Softened butter: Creates that authentic cinnamon roll texture in the swirl
• Powdered sugar: Gives the perfect sweet finish with that classic cinnamon roll glaze consistency

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to exactly 350°F for even baking. Use a light coating of cooking spray on your 9x13 baking pan, making sure to get the corners where cake tends to stick. A glass pan will show off the beautiful swirl pattern if you have one available.

Create the Pumpkin Batter:

In a large mixing bowl, combine melted butter with pumpkin puree first, ensuring the butter is slightly cooled so it doesn't cook the eggs. Add eggs one at a time, then vanilla and spices. The spices bloom in the wet ingredients, releasing maximum flavor. Add cake mix and baking soda last, beating on medium speed for about 2 minutes until completely smooth with no dry pockets.

Pour and Prepare the Batter:

Transfer the thick batter to your prepared pan, using a silicone spatula to spread it evenly to all corners. Take your time here as an even layer ensures uniform baking across the entire cake.

Create the Cinnamon Swirl:

Mix softened butter, brown sugar, flour and cinnamon until smooth and slightly spreadable. The texture should be similar to soft cookie dough. Drop by spoonfuls evenly across the batter surface, then use a butter knife to create beautiful swirls throughout the batter, being careful not to overmix.

Bake to Perfection:

Bake for 25-30 minutes, checking at the 25-minute mark by inserting a toothpick in the center. The toothpick should come out with a few moist crumbs but no wet batter. The edges will pull slightly away from the pan when perfectly done.

Finish with Glaze:

While the cake cools for about 10 minutes, whisk together your icing ingredients until silky smooth. Drizzle or spread over the still-warm cake, allowing some to sink in for extra moisture and flavor.

The canned pumpkin is truly the secret hero of this recipe. Beyond flavor, it adds incredible moisture that keeps this cake fresh for days. My family particularly loves when I make this on Sunday evening, as the leftovers make for the most indulgent breakfast treats throughout the week.

Storage Tips

This cake stays remarkably moist when stored properly. Once completely cooled, cover tightly with plastic wrap or transfer to an airtight container. It will maintain perfect texture at room temperature for 3-4 days. For longer storage, refrigerate for up to a week, though the texture is best when brought back to room temperature before serving.

Creative Variations

You can easily customize this cake to suit different tastes or dietary needs. For a more intense flavor, substitute spice cake mix for the yellow cake. Those avoiding dairy can use plant-based butter alternatives in all components with excellent results. For a more decadent version, fold 1 cup of white chocolate chips into the batter before baking for pockets of melty sweetness throughout.

Serving Suggestions

While delicious on its own, this cake reaches new heights when served slightly warm with a scoop of vanilla ice cream melting into the crevices. For a special brunch, cut into squares and serve alongside strong coffee with a dash of cinnamon. During the holidays, add a sprinkle of chopped pecans to the top of the glaze for extra crunch and visual appeal.

Frequently Asked Questions

→ What makes this pumpkin cake so tender?

The combination of canned pumpkin puree, melted butter, and room temperature eggs ensures a moist and soft cake texture.

→ Can I substitute the yellow cake mix?

Yes, you can use a butter golden or spice cake mix for enhanced flavor, or create a homemade dry cake mix blend if preferred.

→ How do I swirl the cinnamon filling effectively?

Drop the filling by spoonfuls across the batter, then use a knife to gently swirl it through without overmixing.

→ Can I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar. To thin it, mix in small amounts of milk or heavy cream until the desired consistency is achieved.

→ Can this cake be prepared in advance?

Yes, you can bake the cake a day ahead and refrigerate. Add the icing just before serving for the best texture and flavor.

→ How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to two days or refrigerate for up to five days.