Easy Pumpkin Cinnamon Roll Cake

A serving of pumpkin cinnamon roll cake with vanilla glaze, next to a cup of black coffee. In the background of the shot are autumn decorations and a glass baking dish with the rest of the cake.

4.8 from 4 votes

Yield: 15 Servings

Easy Pumpkin Cinnamon Roll Cake

All of the best fall flavors mix and mingle in this easy Pumpkin Cinnamon Roll Cake recipe. Served for breakfast, brunch, or dessert, its buttery cinnamon filling and moist pumpkin base are utterly irresistible!

Prep Time10

Cook Time40

Additional Time10

Total Time1

Ingredients

For the Cake:

3 cups all purpose flour
½ teaspoon kosher salt
1 tablespoon pumpkin pie spice
4 teaspoons baking powder
1 cup granulated sugar
½ cup brown sugar
1 15 oz can pumpkin puree
1 cup buttermilk
½ cup vegetable oil
2 large eggs, plus 1 egg yolk
2 teaspoons vanilla extract

For the Cake Filling:

1 cup butter, softened
1 cup brown sugar
2 tablespoon all purpose flour
1 tablespoon cinnamon

For the Glaze:

2 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking pan with non-stick baking spray.
Combine the flour, salt, pumpkin pie spice, baking powder and both sugars together in a bowl.
In another mixing bowl, combine the pumpkin puree, buttermilk, vegetable oil, eggs, and vanilla. Gradually mix in the flour mixture, until combined.
Pour the mixture into the greased pan.
In a medium sized bowl, combine the topping ingredients: butter, brown sugar, flour and cinnamon, with a fork until well combined. Spoon the mixture over the cake and use a knife to swirl it into the cake.
Place cake in the oven and bake until a toothpick inserted in the middle comes out clean, about 40 minutes.
Remove cake once done baking and let it cool for 10 minutes.

Make the icing:

In a small bowl, whisk to combine the powdered sugar, 2 tablespoons of milk and vanilla extract. If your glaze is too thick, add the extra tablespoon of milk, if needed.
Drizzle the icing over the cake and serve immediately!

Notes

To store, cover tightly and keep on the counter for up to 5 days, or freeze up to 3 months.

Nutrition

Serving: 1, Calories: 597kcal, Carbohydrates: 86g, Protein: 6g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 399mg, Fiber: 2g, Sugar: 59g