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This Pumpkin Cinnamon Roll Cake is the most amazing cake ever! Serve it warm with the maple glaze!

Pumpkin Cinnamon Roll Cake

Ingredients

  • PUMPKIN CINNAMON ROLL CAKE:
  • 3 C. flour
  • 4 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3/4 tsp. salt
  • 1 C. sugar
  • 2 Tbsp. brown sugar
  • 2 eggs
  • 1 C. milk
  • 3/4 C. canned pumpkin not pumpkin pie filling
  • 2 tsp. vanilla
  • 1/2 C. butter melted
  • CINNAMON SUGAR TOPPING:
  • 1 C. butter softened
  • 1 C. brown sugar
  • 1 Tbsp. cinnamon
  • MAPLE GLAZE:
  • 2 C. powdered sugar
  • 1 tsp. mapleine maple flavoring OR 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • 2-3 Tbsp. milk

Instructions

  1. 1. Preheat oven to 350 degrees and grease a 9X13 casserole pan.
  2. 2. Combine flour, baking powder, cinnamon, nutmeg and salt. Set aside.
  3. 3. In a large bowl, combine sugar, brown sugar, eggs, milk, pumpkin, vanilla and butter.
  4. 4. Mix the dry and wet ingredients together and pour into prepared pan.
  5. 5. Cinnamon sugar topping: Combine butter, brown sugar and cinnamon together. Drop spoonfuls of topping over the pumpkin cake batter and then drag a knife back and forth through the batter to swirl the topping into the cake. Swirl a lot!!
  6. 6. Bake for 25-35 minutes or until an inserted knife comes out clean.
  7. 7. Glaze: Combine all ingredients using a whisk. It should be fairly thick. I used a ziplock bag with the corner snipped off to drizzle my glaze over the top of the cake.
  8. 8. Serve cake warm! Cinnamon rolls are 100% percent better when warm and so it is with this cake!