Pumpkin Cinnamon Roll Cake
A soft pumpkin-spiced sheet cake swirled with a cinnamon-brown-sugar topping and finished with a spiced glaze.
⏱️ Prep: 15 min🍳 Cook: 32 min
Nutrition
325
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 3 cup | 720 ml | flour |
| 2 tsp | 10 ml | pumpkin pie spice |
| 1/2 tsp | 2.5 ml | salt |
| 1 cup | 240 ml | sugar |
| 4 tsp | 20 ml | baking powder |
| 1 1/2 cup | 360 ml | milk |
| 2 | eggs | |
| 2 tsp | 10 ml | vanilla |
| 1/2 cup | 120 ml | butter, melted |
| 3/4 cup | 180 ml | butter, softened (topping) |
| 1 cup | 240 ml | brown sugar (topping) |
| 2 tbsp | 30 ml | flour (topping) |
| 1 tbsp | 15 ml | cinnamon (topping) |
| 1/4 cup | 60 ml | pumpkin puree (topping) |
| 2 cup | 480 ml | powdered sugar (glaze) |
| 1 tsp | 5 ml | pumpkin pie spice (glaze) |
| 5 tbsp | 75 ml | milk (glaze) |
| 1 tsp | 5 ml | vanilla (glaze) |
Instructions
Preheat oven to 350°. Mix flour, pumpkin pie spice, salt, sugar, baking powder, milk, eggs and vanilla together. Stir in melted butter, slowly. Pour into greased 9x13 pan. Mix topping ingredients (3/4 cup butter softened, brown sugar, flour, cinnamon and pumpkin puree). Drop over cake mixture evenly. Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way). Bake for 32-35 minutes. Top with the glaze which is made by mixing powdered sugar, pumpkin pie spice, milk, vanilla. Drizzle over the cake while it's still warm. ENJOY!