Pumpkin Cinnamon Roll Cake Recipe
Easy pumpkin cake with buttery cinnamon sugar swirl and simple icing.
Ingredients
- 3 cups flour
- 1 cup sugar
- ½ tsp salt
- 4 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup milk
- 2 eggs
- ¾ cup canned pumpkin
- 2 tsp vanilla
- ½ cup butter melted
Filling:
- ½ cup butter softened
- 1 cup brown sugar
- 2 Tbsp flour
- 1 Tbsp cinnamon
Glaze:
- 1 cups powdered sugar
- 2-3 Tbsp milk
- ½ tsp vanilla
- dash salt
Instructions
- Whisk together flour, sugar, salt, baking powder, cinnamon and nutmeg in a large mixing bowl.
- Add milk, eggs, pumpkin, and vanilla. Whisk or beat till smooth. Stir in the melted butter.
- Spread batter in a greased 9x13" pan.
- Combine the filling ingredients and drop by spoonfuls over the cake batter. Swirl with a butter knife.
- Bake at 350° for about 30 minutes. Let cool for about 20 minutes.
- Whisk together glaze ingredients till smooth and drizzle over the hot cake. Serve warm.
Nutrition
Serving: 1gCalories: 277kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 42mgSodium: 232mgPotassium: 87mgFiber: 1gSugar: 28gVitamin A: 1761IUVitamin C: 0.4mgCalcium: 88mgIron: 1mg
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