Pumpkin Cinnamon Roll Cake

This spicey pumpkin cake is swirled with a deliciously decadent cinnamon topping and then finished with a perfect powdered sugar glaze. It's like Autumn in your mouth.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Servings: servings

Calories: 449.89kcal

Ingredients

For the Cake:

3 cups All-purpose flour
½ teaspoon Salt
1 cup White granulated sugar
4 teaspoons Baking powder
1 teaspoon Pumpkin pie spice
2 Eggs
¾ cup Milk
¾ cup Pumpkin puree (not pumpkin pie mix)
2 teaspoons Vanilla extract
1/2 cup (1 stick) butter, melted (not margarine)

For the Topping:

½ cup Butter, softened (not margarine)
½ cup Pumpkin, not pumpkin pie mix
1 cup Brown sugar
2 tablespoons All-purpose flour
1 ½ teaspoons Pumpkin pie spice
3/4 cup Ppecans, chopped (optional) (measure the nuts first then chop them)

For the Glaze:

2 cups Powdered sugar
¼ cup Pure maple syrup
2 tablespoons Milk
1 teaspoon Vanilla extract

Instructions

Preheat oven to 325 degrees.
Butter a 9” x 13” glass baking dish. Please note: if you are using a dark metal pan, bake the cake at 325-degree F. If you are using a light metal cake pan, then the cake may be baked at 350-degrees F. (I used a glass baking dish.)
In a large bowl stir together the flour, salt, sugar, baking powder, and pumpkin pie spice. Set aside.
In a medium bowl whisk the eggs. Add milk, pumpkin, and vanilla and whisk together.
Once combined well, slowly stir in the 1/2 cup melted butter. Mix until smooth. Set aside.
To make the topping: In a medium bowl, mix together the butter, pumpkin, brown sugar, flour, and pumpkin spice. Stir in the pecans. Set aside.
For the cake: Add the liquid ingredients from steps 3 and 4 to the flour mixture from step 2. Stir together just until ingredients are well combined. The batter is rather stiff.
Pour batter into the prepared baking dish. Spread evenly.
Drop the prepared topping evenly over cake batter by tablespoonsful. They will be fairly close together. Using a knife, marble/swirl the topping through the cake. See “Notes” at bottom of page.
Bake at 325 degrees for 30-40 minutes or until toothpick comes out nearly clean from center. You want to make sure that the cake is done, but don’t over-cook it. In my oven, the cake took about 35-37 minutes.
Remove cake from oven and set aside to cool for a few minutes while you assemble the glaze.
Place powdered sugar, milk, maple syrup, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
Allow the cake to cool before cutting. Serve warm or at room temperature.

Notes

Swirling topping. Simply move the blade of the knife back and forth through the cake batter and topping; across the pan, then up and down the pan. Place the blade of knife deep into the batter, even scraping the bottom of the pan. This batter is on the thick side and it will take effort on your part to get some of the topping to work down into the batter. Don't overwork the topping and cake batter together. You don't want it to be a homogenous mixture. There will be areas where it is mostly cake and areas where there will be mostly topping. Some of the topping will rest on top of the cake, and some of it will go completely through the cake. If it looks like a big mess, then you have done it all correctly. :)
This cake is very rich. It can easily feed 15 people.

Recipe adapted from Cinnamon Roll Cake as found at The Girl Who Ate Everything

Nutrition