Pumpkin Cinnamon Roll Cake
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!
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Calories: 590kcal
Servings: 12
Equipment
- 9x13-inch Baking Pan
- Mixing Spoon
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
- Preheat oven to 350°F, grease a 9x13 inch pan.
- Combine dry ingredients. In another bowl, whisk eggs, milk, pumpkin, vanilla, and melted butter.
- Mix wet into dry until stiff. Spread in pan.
- Combine butter, brown sugar, flour, cinnamon. Swirl over batter.
- Bake 25-30 mins at 350°F until nearly clean toothpick.
- Whisk powdered sugar, maple syrup, milk, vanilla. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!
Nutrition
Calories: 590kcal | Carbohydrates: 89g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 306mg | Potassium: 294mg | Fiber: 2g | Sugar: 60g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg