Nov 18

Pumpkin Cinnamon Roll Cake

It’s a good thing this cake tastes way better than it looks!

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Are you a pumpkin fan? Cinnamon roll fan? If so, you’ve found your next favorite cake. And wait until you see how easy the recipe is.

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It was a huge hit among friends, and it feeds a crowd…so bring it along to your next holiday get together. You’ll all see exactly what I’m talking about! Can’t wait to make it again…this time, for brunch 🙂

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Pumpkin Cinnamon Roll Cake
slightly adapted from Call Me PMC

1 box yellow cake mix
1 (15 ounce) can pumpkin puree
2 eggs
1 teaspoon pumpkin pie spice
1 tablespoon ground cinnamon
1 cup brown sugar
1/4 cup heavy cream
1 1/4 cups confectioners’ sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Spray or grease a 9×13 baking pan.

Combine cake mix, pumpkin, pumpkin pie spice and eggs in a bowl, and mix until light and fluffy, about 2 minutes. Pour half the batter into prepared pan.

Add brown sugar and cinnamon to remaining batter and mix until combined. Pour over batter in pan. Smooth the top flat.

Bake for 30 minutes or until a toothpick comes out of the middle dry.

Combine heavy cream, confectioners’ sugar and vanilla until smooth. Pour over cake once it’s completely cooled. Sprinkle a little cinnamon on top. Refrigerate if not serving immediately.

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