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