Description
A soft, moist pumpkin cake swirled with buttery cinnamon sugar and topped with a sweet glaze. Tastes like a pumpkin cinnamon roll in easy cake form—perfect for fall brunch or dessert.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
For the Cinnamon Swirl:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 2 tbsp all-purpose flour
- 2 tbsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In another bowl, mix pumpkin, milk, melted butter, eggs, and vanilla until smooth.
- For the swirl: Mix softened butter, brown sugar, flour, and cinnamon into a paste. Drop spoonfuls over batter and swirl gently with a knife.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- For glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm cake.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
Stir wet mixture into dry ingredients until just combined. Spread batter evenly in prepared pan.
Notes
- Serve warm for the best “cinnamon roll” flavor.
- Add chopped pecans or walnuts to the swirl for extra crunch.
- Store covered at room temperature up to 2 days or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
