Description
This Pumpkin Cinnamon Roll Cake is a delightful autumn-inspired dessert that combines the warm flavors of pumpkin and cinnamon in a moist cake with a swirl of cinnamon filling and a luscious vanilla frosting. Easy to make and perfect for gatherings, this cake offers the comforting tastes of classic cinnamon rolls in a convenient baked cake form.
Ingredients
Scale
Cake Batter
- 3 cups flour
- 1 cup sugar
- ½ teaspoon kosher salt
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup whole milk
- 2 large eggs
- ¾ cup pumpkin puree
- 2 teaspoons pure vanilla extract
- ½ cup unsalted sweet cream butter, melted
Cinnamon Filling
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons ground cinnamon
Frosting
- 1 cup powdered sugar
- 2–5 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick cooking spray. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, kosher salt, baking powder, ground nutmeg, and ground cinnamon until fully combined.
- Add wet ingredients: Stir in the eggs, pumpkin puree, and vanilla extract until the batter is smooth and homogeneous.
- Incorporate melted butter: Mix the melted unsalted butter into the batter until well combined.
- Spread batter in pan: Pour and spread the cake batter evenly into the prepared baking dish.
- Prepare cinnamon filling: In a medium bowl, whisk together the softened butter, brown sugar, flour, and ground cinnamon until smooth.
- Add filling to batter: Drop spoonfuls of the cinnamon filling over the surface of the batter in the baking dish.
- Swirl filling: Using a butterknife, carefully swirl the cinnamon filling into the batter to create a marbled effect.
- Bake the cake: Place the baking dish into the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool on the counter for a few minutes while you prepare the frosting.
- Make the frosting: In a medium bowl, whisk together powdered sugar, whole milk (start with 2 tablespoons and add more as needed to achieve desired consistency), vanilla extract, and ground cinnamon until smooth and well combined.
- Frost the cake: Pour the cinnamon frosting evenly over the warm cake, spreading gently if needed.
- Serve: Cut the cake into squares and serve. Enjoy the delicious pumpkin cinnamon roll cake either warm or at room temperature.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- The amount of milk in the frosting can be adjusted for thicker or thinner consistency.
- Ensure the cake is fully cooled or only slightly warm before frosting to prevent melting.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
