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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

5 from 2 votes

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. Preheat oven to 350 degrees and grease a 9X13 casserole pan.
  • 2. Combine flour, baking powder, cinnamon, nutmeg and salt. Set aside.
  • 3. In a large bowl, combine sugar, brown sugar, eggs, milk, pumpkin, vanilla and butter.
  • 4. Mix the dry and wet ingredients together and pour into prepared pan.
  • 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. Bake for 25-35 minutes or until an inserted knife comes out clean.
  • 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. Serve cake warm! Cinnamon rolls are 100% percent better when warm and so it is with this cake!