Pumpkin Cinnamon Roll Cake

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This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: cake, cake recipe, Pumpkin Cinnamon Roll Cake

Servings: Servings

Author: Alyssa Rivers

Ingredients

3 cups flour
½ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
¾ cup milk
¾ cup canned pumpkin
2 teaspoons vanilla
1/2 cup real butter melted

Cinnamon Sugar Topping:

1 cup butter softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

For the Glaze:

2 cups powdered sugar
¼ cup pure maple syrup
2 tablespoons milk
1 teaspoon vanilla

Instructions

To Make the Cake

Preheat the oven to 350 degrees. Grease a 9x13 inch pan and set it aside.
In a large bowl, combine flour, salt, sugar, baking powder, cinnamon, and nutmeg.
In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Slowly stir in melted butter.
Combine with the flour mixture and mix until combined. It will be stiff. Spread evenly into the prepared pan.
In a medium bowl combine the butter, brown sugar, flour, and cinnamon. Drop by tablespoons over the cake and swirl with a knife.
Bake at 350 degrees for 25-30 minutes or until the toothpick comes out nearly clean from the center.

To Make the Glaze

Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Notes

Originally Posted on September 20, 2015

Updated on August 29, 2022

Nutrition

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