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Pumpkin Spice Cinnamon Roll Cake

Pumpkin Spice Cinnamon Roll Cake

adapted from CreationsbyKara.com
Pumpkin cake swirled with a pumpkin spice cinnamon filling and topped with vanilla glaze.
5 from 4 votes
Prep Time 20 mins
Cook Time 26 mins
Servings 20


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


Pumpkin Spice Cinnamon Roll Cake

  • Heat oven to 350F. Prepare 9 x 13" pan with baking spray and set aside.
  • In a medium/large bowl, whisk together flour, sugar, salt, baking powder, and pumpkin pie spice.
  • Add in milk, eggs, pumpkin and vanilla extract. Using hand mixer, whisk, or spatula, beat until smooth. Stir in melted butter
  • 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.
  • Bake for 30 minutes, or until toothpick/skewer inserted into center comes out clean. Cool for 15-20 minutes, or until just warm.
  • Combine glaze ingredients and drizzle or pipe over top of cake. Serve warm.


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