How To Make Pumpkin Cinnamon Roll Cake
With hints of earthy pumpkin pie spice, this pumpkin cinnamon roll cake is coated with a rich and luscious glaze made of maple syrup and powdered sugar.
Serves:
Ingredients
- 3cupsflour
- ½tspsalt
- 1cupsugar
- 4tspbaking powder
- 1tspcinnamon
- ½tspnutmeg
- 2eggs
- ¾cupmilk
- ¾cuppumpkin,canned
- 2tspvanilla
- ½cupreal butter,melted
For Cinnamon Sugar Topping:
- 1cupbutter,softened
- 1cupbrown sugar
- 2tbspflour
- 1tbspcinnamon
For Glaze:
- 2cupspowdered sugar
- ¼cuppure maple syrup
- 2tbspmilk
- 1tspvanilla
Instructions
-
Preheat oven to 350 degrees F. Grease a 9×13-inch pan and set aside. In a large bowl combine flour, salt, sugar, baking powder, cinnamon and nutmeg.
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In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Slowly stir in melted butter. Combine to the flour mixture and mix until combined. It will be stiff. Spread evenly into the prepared pan.
Cinnamon Sugar Topping:
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In a medium bowl combine the butter, brown sugar, flour, and cinnamon. Drop by tablespoons over the cake and swirl with a knife.
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Bake at 350 degrees F for 25 to 30 minutes or until toothpick comes out nearly clean from center.
Glaze:
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Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
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Serve warm or at room temperature. Enjoy!
Nutrition
- Calories: 556.61kcal
- Fat: 24.65g
- Saturated Fat: 15.21g
- Trans Fat: 0.93g
- Monounsaturated Fat: 6.41g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 80.35g
- Fiber: 1.40g
- Sugar: 53.27g
- Protein: 5.19g
- Cholesterol: 89.44mg
- Sodium: 244.51mg
- Calcium: 176.32mg
- Potassium: 136.03mg
- Iron: 0.94mg
- Vitamin A: 244.74µg
- Vitamin C: 0.69mg
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