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Pumpkin Cinnamon Roll Cake

Irresistible Pumpkin Cinnamon Roll Cake You’ll Love to Bake

This Pumpkin Cinnamon Roll Cake combines the warmth of fall spices with a delightful cinnamon swirl, making it a crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9×13-inch baking dish
  • mixing bowls
  • whisk
  • Butter knife

Ingredients
  

For the Cake Batter

  • 2 cups all-purpose flour the foundation for that perfect cake texture.
  • 1 cup granulated sugar adds sweetness to balance the spices beautifully.
  • 1 tablespoon baking powder helps the cake rise to blissful heights.
  • ½ teaspoon salt enhances the flavors, making each bite divine.
  • 2 teaspoons ground cinnamon infuses that classic, comforting spice flavor.
  • ½ teaspoon ground nutmeg adds depth and warmth that pairs perfectly with pumpkin.
  • ¼ teaspoon ground cloves a little goes a long way in adding warmth.
  • 1 cup pumpkin purée gives moisture and a lovely fall flavor to the cake.
  • ¾ cup milk helps create a rich and tender crumb.
  • ½ cup melted butter brings richness and enhances flavors.
  • 2 large eggs bind the ingredients together for a delightful texture.
  • 2 teaspoons vanilla extract a splash of sweetness that rounds out the flavors.

For the Cinnamon Swirl

  • ½ cup softened butter ensures a luscious swirl that melts into the cake.
  • ½ cup brown sugar adds a delightful caramel note to the cinnamon mix.
  • 2 tablespoons all-purpose flour gives the swirl the right thickness.
  • 2 tablespoons ground cinnamon intensifies the aromatic experience of each bite.

For the Glaze

  • 1 cup powdered sugar sweetens your cake to perfection.
  • 2 tablespoons milk thins the glaze for a gorgeous drizzle.
  • 1 teaspoon vanilla extract enhances the glaze with a touch of warmth.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  • In a large mixing bowl, whisk together the dry ingredients.
  • In a separate bowl, mix together the wet ingredients until smooth.
  • Pour the pumpkin mixture into the bowl with the dry ingredients and gently fold until just combined.
  • Spread the batter evenly into your prepared baking dish.
  • In a small bowl, mix the ingredients for the cinnamon swirl into a thick paste.
  • Drop spoonfuls of the cinnamon mixture across the batter and swirl using a butter knife.
  • Bake for 35 to 40 minutes until the top springs back and a toothpick comes out mostly clean.
  • Whisk together the glaze ingredients while the cake is still warm.
  • Drizzle the glaze over the cake and serve warm or at room temperature.

Notes

For the best flavor and texture, use fresh pumpkin purée, avoid overmixing, and check the doneness carefully.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5000IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Keyword Autumn Recipes, baking, Cinnamon Roll, fall desserts, pumpkin cake, Pumpkin Cinnamon Roll Cake
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