Pumpkin Cinnamon Roll Cake

$- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tbsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp salt - 1 cup pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 tsp vanilla extract - ½ cup brown sugar, packed - 1 tbsp ground cinnamon (for filling) - 1 cup powdered sugar (for icing) - 2-3 tbsp milk (for icing) - Optional: Chopped pecans or walnuts for topping Gathering the right ingredients is key to a great Pumpkin Cinnamon Roll Cake. Start with dry ingredients like flour, sugar, baking powder, baking soda, spices, and salt. These build the cake’s fluffy base. Next, you mix in wet ingredients like pumpkin puree, oil, eggs, and vanilla. This adds flavor and moisture. The filling is where the magic happens. Brown sugar and cinnamon create a sweet swirl inside the cake. Finally, for the topping, powdered sugar and milk form a delightful icing. You can add chopped nuts for an extra crunch. Each ingredient plays a role in creating a warm, spiced treat perfect for fall. 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking. 2. In a large mixing bowl, sift together the dry ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tbsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp salt 3. In another bowl, whisk the wet ingredients until smooth: - 1 cup pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 tsp vanilla extract 4. Gradually fold the wet ingredients into the dry ones. Mix just until combined; over-mixing can make the cake dense. 5. Prepare the cinnamon-sugar filling by mixing together: - ½ cup brown sugar, packed - 1 tbsp ground cinnamon 6. Pour half of the cake batter into the prepared dish. Spread it evenly, then sprinkle the cinnamon-sugar mixture over it. 7. Spoon the remaining batter over the sugar layer. Spread it gently to cover the filling. 8. Using a knife, swirl the batter gently. This creates a lovely marbled effect. Be careful not to disturb the bottom layer too much. 9. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. 10. While the cake bakes, prepare the icing by mixing: - 1 cup powdered sugar - 2-3 tbsp milk Adjust the milk until you reach your desired consistency. 11. Once the cake is done, let it cool for about 10 minutes in the baking dish. Drizzle the icing over the warm cake. If you like, sprinkle chopped nuts on top for extra crunch. - Avoid over-mixing the batter. This keeps your cake light and fluffy. - Make sure your oven is preheated to 350°F (175°C) before baking. - Use a toothpick to check if your cake is done. Insert it in the middle; it should come out clean. - Adjust the milk in your icing to get the thickness you want. - Drizzle the icing evenly over the cake for nice coverage. - Enjoy this cake warm for the best flavor. - Pair it with coffee or spiced tea for a cozy treat. {{image_2}} You can play with flavors to make this cake unique. - Add chocolate chips for a rich twist that kids and adults love. - Incorporate spices like ginger or cloves for extra warmth. This adds a nice depth. This cake can fit many diets. - For a gluten-free swap, simply use gluten-free flour. It works well and tastes great. - You can also make the icing dairy-free by swapping milk for a plant-based option. Get creative with how you serve this cake. - Turn it into a layered trifle. Just layer cake pieces with whipped cream and pumpkin. - You can also serve it as muffins instead of cake. This makes it easy to grab and go. Store your Pumpkin Cinnamon Roll Cake at room temperature for up to three days. Keep it covered with foil or plastic wrap to prevent it from drying out. If you want to refrigerate it, place it in an airtight container. This will help keep the cake fresh for about a week. For long-term storage, freezing is a great option. Wrap the cake tightly in plastic wrap and then in foil. This will help prevent freezer burn. You can store it in the freezer for up to three months. When you’re ready to enjoy it, thaw the cake in the fridge overnight. Reheat it gently in the oven at 350°F for about 10-15 minutes for a fresh taste. To keep your cake moist, avoid cutting into it until you're ready to serve. This helps keep it from drying out. Using airtight containers is key for storage. This will seal in the moisture and flavor. If you have leftover icing, store it separately in the fridge. Can I use fresh pumpkin instead of puree? Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, blend it until smooth. Use it in the same amount as the puree. This gives a fresh taste. How do I know when the cake is done baking? You can check if the cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready. You can also look for a golden-brown top. What can I substitute for eggs in this recipe? You can replace eggs with unsweetened applesauce. Use 1/4 cup of applesauce for each egg. This keeps the cake moist and tasty. Is this cake suitable for fall celebrations? Absolutely! This cake is perfect for fall parties. Its pumpkin flavor and warm spices make it a cozy treat. Guests will love it at gatherings and holidays. How can I make this a breakfast option? To serve this cake for breakfast, cut it into squares. Serve it warm with coffee or tea. You can also add a dollop of yogurt for extra flavor. What to do if the cake is too dry? If your cake comes out dry, try adding a little milk to the batter next time. You can also check your oven temperature. Make sure it is not too hot. Fixing issues with the icing consistency If your icing is too thick, add more milk, one teaspoon at a time. Mix well until you reach the right pourable texture. If it is too runny, add more powdered sugar to thicken it. This blog post covers a delicious pumpkin cake recipe. You learned about the simple ingredients, both dry and wet, and how to layer them. The baking tips help ensure a fluffy cake. Consider trying variations, like adding chocolate chips or making it gluten-free. Store your cake properly to keep it fresh. This cake suits any fall celebration and is easy to share. Enjoy your baking and the tasty rewards that follow!$

Pumpkin Cinnamon Roll Cake

Indulge in the delightful flavors of Pumpkin Cinnamon Roll Cake! This easy recipe combines the warmth of cinnamon and pumpkin puree to create a moist and tasty dessert. With a simple baking process and creamy icing, it's perfect for fall gatherings or cozy nights at home. Ready to impress your friends and family? Click through to explore the full recipe and learn how to make this delicious treat that everyone will love!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 tbsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

1 cup pumpkin puree

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

½ cup brown sugar, packed

1 tbsp ground cinnamon (for filling)

1 cup powdered sugar (for icing)

2-3 tbsp milk (for icing)

Optional: Chopped pecans or walnuts for topping

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt until well combined.

In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

Gradually fold the wet ingredients into the dry ingredients, mixing just until incorporated. Be careful not to over-mix.

In a small bowl, combine the brown sugar and 1 tablespoon of ground cinnamon to create the filling.

Pour half of the cake batter into the prepared baking dish and spread it evenly. Sprinkle the cinnamon-sugar mixture over the batter.

Carefully spoon the remaining batter over the sugar layer and spread it gently to cover.

Using a knife, swirl the batter gently to create a marbled effect, being careful not to disturb the bottom layer too much.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the icing by mixing the powdered sugar with 2-3 tablespoons of milk until you reach your desired consistency.

Once the cake is done, let it cool in the baking dish for about 10 minutes. Drizzle the icing over the warm cake and, if desired, sprinkle chopped nuts on top for added texture.

- Prep Time: 15 mins | Total Time: 50 mins | Servings: 12 slices