Pumpkin Cinnamon Roll Cake

It's pumpkin season and we used our favorite Fairytale pumpkin puree to make this spice

cake with swirls of  cinnamon,  butter, brown sugar and pumpkin puree. Topped with a sweet pumpkin spice glaze, it is a pumpkin-lover's delight! While it's perfectly fine to used canned pumpkin (just make sure it has no added spice or sugar), we prefer the made from scratch puree.

Pumpkin Cinnamon Roll Cake Yield: 9x13” cake

Cake:

3 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

1 tablespoon + 1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1 1/2 cups milk

2 eggs

2 teaspoons vanilla

1/2 cup butter melted

Topping:

3/4 cup butter softened

1 cup packed brown sugar

2 tablespoons all-purpose flour

1 tablespoon ground cinnamon

1/4 cup pure pumpkin puree

Glaze:

2 cups powdered sugar

1 teaspoon pumpkin pie spice

5 tablespoons milk

1 teaspoon vanilla

1. Cake: Mix flour, sugar, salt, baking powder and pumpkin pie spice in a large bowl.
   
2. Add milk, eggs and vanilla; mix to blend..
   
3. Stir in melted butter, slowly. 
   
4. Pour batter into sprayed or greased 9x13” pan.
5. Topping: Mix softened butter, brown sugar, flour, cinnamon and pumpkin puree. 
   
6. Drop spoonsful (about 8) of topping mixture over cake batter
   
7. Swirl topping into cake mixture with a knife going up and down the length of the pan and then back and forth crosswise—only partially insert knife into the cake batter. 
   
8. Bake at 350° for about 35 minutes, until toothpick inserted in center comes out clean
9. While the cake is in the oven, make the pumpkin spice glaze and drizzle over the cake while it’s still warm. 
10. Glaze: While the cake is in the oven, make the pumpkin spice glaze by mixing powdered sugar, pumpkin pie spice, milk, vanilla. Drizzle over the cake while it's still warm. 
    

Recipe without photos . . .

Pumpkin Cinnamon Roll Cake Yield: 9x13” cake

Cake:

3 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

1 tablespoon + 1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1 1/2 cups milk

2 eggs

2 teaspoons vanilla

1/2 cup butter melted

Topping:

3/4 cup butter softened

1 cup packed brown sugar

2 tablespoons all-purpose flour

1 tablespoon ground cinnamon

1/4 cup pure pumpkin puree

Glaze:

2 cups powdered sugar

1 teaspoon pumpkin pie spice

5 tablespoons milk

1 teaspoon vanilla

1. Cake: Mix flour, sugar, salt, baking powder and pumpkin pie spice in a large bowl.
2. Add milk, eggs and vanilla; mix to blend..
3. Stir in melted butter, slowly. 
4. Pour batter into sprayed or greased 9x13” pan.
5. Topping: Mix softened butter, brown sugar, flour, cinnamon and pumpkin puree. 
6. Drop spoonsful (about 8) of topping mixture over cake batter
7. Swirl topping into cake mixture with a knife going up and down the length of the pan and then back and forth crosswise—only partially insert knife into the cake batter. 
8. Bake at 350° for about 35 minutes, until toothpick inserted in center comes out clean
9. While the cake is in the oven, make the pumpkin spice glaze and drizzle over the cake while it’s still warm. 
10. Glaze: While the cake is in the oven, make the pumpkin spice glaze by mixing powdered sugar, pumpkin pie spice, milk, vanilla. Drizzle over the cake while it's still warm.