Pumpkin Cinnamon Roll Cake (Print Version)
# Ingredients:
→ Pumpkin Cake
01 -
1/3 cup butter, melted
02 -
1 can pumpkin puree (15 oz)
03 -
2 eggs, room temperature
04 -
1 tablespoon vanilla extract
05 -
2 teaspoons pumpkin pie spice
06 -
1 teaspoon cinnamon
07 -
1 box yellow cake mix (yellow or butter golden)
08 -
1 teaspoon baking soda
→ Cinnamon Roll Swirl Filling
09 -
1/2 cup butter, softened
10 -
2/3 cup brown sugar
11 -
1 tablespoon flour
12 -
1 tablespoon cinnamon
→ Cinnamon Roll Icing
13 -
2 cups powdered sugar
14 -
2 tablespoons butter, melted
15 -
3 tablespoons milk or heavy cream
16 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Spray a 9x13 baking pan lightly with cooking spray and set aside. In a large mixing bowl, combine melted butter, pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Mix until well combined. Add the dry cake mix and baking soda, then beat with an electric mixer until smooth. Pour the batter into the prepared pan, spreading evenly to the corners.
02 -
In a small mixing bowl, combine softened butter, brown sugar, flour, and cinnamon. Stir to create a smooth mixture. If very thick, microwave briefly to soften. Scoop spoonfuls of the mixture evenly over the pumpkin cake batter. Swirl with a knife to distribute throughout the batter evenly.
03 -
Bake the cake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
04 -
To make the icing, whisk together powdered sugar, melted butter, milk or heavy cream, and vanilla extract until smooth. Spread or drizzle the icing over the baked cake. Adjust consistency by adding powdered sugar if too runny or additional milk if too thick.