Pumpkin Cinnamon Roll Cake
This Pumpkin Cinnamon Roll Cake combines the moist flavors of pumpkin and cinnamon into a delightful treat topped with cream cheese icing, making it perfect for fall gatherings or cozy comfort food.
Ingredients
Cake Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar granulated
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Cream cheese icing for drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine the pumpkin puree, both sugars, vegetable oil, eggs, and vanilla extract. Blend until smooth and creamy.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and gently mix until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let it cool slightly before drizzling with cream cheese icing.
Notes
Serve warm for the best experience. Consider adding a scoop of vanilla ice cream or whipped cream for indulgence.