Description
This Cinnamon Roll Pumpkin Cake combines the moist, spiced flavors of pumpkin and cinnamon roll swirls into a single delightful cake. Featuring a tender pumpkin batter layered with a cinnamon-sugar swirl and topped with a creamy frosting and chopped pecans, this dessert is perfect for fall gatherings or any time you crave a cozy, autumn-inspired treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup (240 g) canned pumpkin puree
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ¾ cup (150 g) brown sugar
- 2 tablespoons ground cinnamon
Toppings
- ½ cup chopped pecans (optional)
- Cream cheese frosting (prepared separately)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the canned pumpkin puree, vegetable oil, and vanilla extract, mixing until the mixture is smooth and uniform.
- Blend Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined to form a smooth pumpkin batter without overmixing.
- Prepare Cinnamon Swirl: Mix the brown sugar and ground cinnamon in a small bowl to create the cinnamon sugar swirl filling.
- Layer the Batter and Swirl: Pour half of the pumpkin batter into the prepared cake pan, then evenly sprinkle half of the cinnamon sugar mixture over it. Add the remaining batter on top, followed by the rest of the cinnamon sugar mixture to create swirled layers.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready.
- Prepare Frosting: While the cake cools, prepare your cream cheese frosting (recipe not included here) to spread over the cake once it has completely cooled.
- Frost and Garnish: Once the cake has cooled to room temperature, frost it evenly with the cream cheese frosting. Garnish the top with chopped pecans and a light sprinkle of cinnamon for a finishing touch.
Notes
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- Chopped pecans are optional; you can substitute with walnuts or omit altogether for a nut-free cake.
- You can substitute canned pumpkin puree with fresh cooked and pureed pumpkin for a more natural flavor.
- This cake stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
- To make cream cheese frosting, mix softened cream cheese with butter, powdered sugar, and vanilla extract until smooth and creamy.
