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Pumpkin Spice Cinnamon Roll Cake
adapted from CreationsbyKara.com

Pumpkin Spice Cinnamon Roll Cake

5 from 4 votes
Pumpkin cake swirled with a pumpkin spice cinnamon filling and topped with vanilla glaze.
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Prep Time 20 minutes
Cook Time 26 minutes
Servings: 20
Ingredients Method Notes

Ingredients
  

Pumpkin Spice Cake
  • 3 cups all-purpose flour
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 cup milk
  • 2 large eggs
  • 3/4 cup canned pumpkin, not pumpkin pie filling
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter, melted
Pumpkin Spice Cinnamon Filling
  • 1/2 cup unsalted butter, softened
  • 1 cup Dixie Crystals Light Brown Sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
Vanilla Glaze
  • 1 cup Dixie Crystals Powdered Confectioners Sugar
  • 3-5 tablespoons Half & Half
  • 1 teaspoon vanilla extract

Method
 

Pumpkin Spice Cinnamon Roll Cake
  1. Heat oven to 350F. Prepare 9 x 13" pan with baking spray and set aside.
  2. In a medium/large bowl, whisk together flour, sugar, salt, baking powder, and pumpkin pie spice.
  3. Add in milk, eggs, pumpkin and vanilla extract. Using hand mixer, whisk, or spatula, beat until smooth. Stir in melted butter
  4. Place filling ingredients into bowl and using a pastry blender, spatula or knives, combine. Sprinkle on top of cake and swirl in using knife or spatula.
  5. Bake for 30 minutes, or until toothpick/skewer inserted into center comes out clean. Cool for 15-20 minutes, or until just warm.
  6. Combine glaze ingredients and drizzle or pipe over top of cake. Serve warm.

Notes

*If preparing this cake ahead of time, re-warm and add glaze right before serving.