Dessertscookiesandcups5.0
Easy Pumpkin Cinnamon Roll Cake
This Easy Pumpkin Cinnamon Roll Cake is soft and moist, with a sweet cinnamon swirl all topped with a drizzle of glaze icing. The perfect fall breakfast!
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
📝 Preparation Steps
1
Cake: Preheat the oven to 325°F. Coat a 9×13 pan with nonstick spray and set aside.
2
In the bowl of your stand mixer combine the cake mix, pumpkin pie spice, eggs, pumpkin, milk, oil, vanilla. Mix on low for ⏱️ 30 seconds and then raise the speed to medium and mix for ⏱️ 2 minutes, scraping the sides of the bowl as necessary.
pumpkin pie spice2 teaspoonseggs2cup milk1/2milk3 tablespoons
3
Spread the cake batter into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.
ground cinnamon1 tablespoon
4
Using a butter knife gently swirl the cinnamon sugar into the cake batter. Don’t over-swirl, as you want ribbons of the mixture throughout the cake.
ground cinnamon1 tablespoon
5
Bake for ⏱️ 35-40 minutes or until a toothpick entered into the center of the cake comes out clean.
6
Cool cake for ⏱️ 15-20 minutes.
7
Icing: In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly warm cake. Allow the icing to set, or eat right away.
powdered sugar2 cupscup milk1/2milk3 tablespoons
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