Pumpkin Cinnamon Roll Cake
pumpkin spice cake
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp pumpkin pie spice
  • ½ cup butter, softened
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup canned pumpkin puree
  • ½ cup milk
cinnamon swirl
  • 3 tbsp butter, melted
  • 4 tbsp brown sugar
  • 2 tsp cinnamon
  • 1 cup powdered sugar
  • 3-4 tbsp milk
for the cake
  1. Preheat oven to 350*F and spray a 9-inch springform pan with nonstick spray. Wrap aluminum foil around the bottom and up the sides of the pan to prevent the possibility of anything leaking out while baking.
  2. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. Set aside
  3. Cream butter on medium-high speed with an electric mixer until smooth. Add sugar and beat until fluffy. Add eggs and vanilla; mix well. Add pumpkin puree and mix until combined.
  4. Add milk and the flour mixture. Mix on medium-low speed until incorporated.
  5. Pour batter into the prepared springform pan.
for the cinnamon swirl
  1. Stir together melted butter, brown sugar, and cinnamon. Pour into a Ziploc bag and cut off a small corner of the bag, about ¼-inch.
  2. Pipe cinnamon mixture in a swirl design over the cake batter. (It doesn't have to be perfect!)
  3. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. (Tent a piece of aluminum foil over the cake in the oven if the top of the cake becomes too brown, to prevent burning.)
  4. Remove from oven and let cool.
for the glaze
  1. Whisk together powdered sugar and milk until smooth. Drizzle over cake.
  2. Cake is best served a little warm!
Recipe by bethcakes at https://bethcakes.com/pumpkin-cinnamon-roll-cake/