Pumpkin Cinnamon Roll Cake: Indulgent Fall Delight to Savor
A deliciously moist pumpkin cake swirled with cinnamon and topped with a creamy glaze for the perfect fall indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla until well blended.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- For the cinnamon swirl, mix cinnamon and sugar in a bowl and sprinkle it over the batter.
- Use a knife to create swirls in the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Serve warm for the best experience.
- Top with cream cheese frosting for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Cinnamon Roll Cake, fall dessert, pumpkin recipes