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Pumpkin Spiced Cinnamon Roll Cake with Cream Cheese Glaze

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Ingredients
  

  • 3 cups all Purpose Flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spices
  • 1 cup plain canned pumpkin.
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup oil
  • 1 1/2 cups milk

For the swirled Filling:

  • 1 stick room temperature butter
  • 1/4 cup canned pumpkin
  • 2 Tbsp cinnamon
  • 2 Tsp pumpkin spice
  • 1 cup brown sugar
  • 2 Tbsp flour

For the Glaze:

  • 4 oz Room temperature cream cheese
  • 1 1/2 powdered sugar
  • 1 tsp vanilla
  • 4 Tbsp milk and more if you want it thinner

Instructions
 

  • Preheat oven to 350 and spray a 9x13 baking dish with baking spray with flour
  • In a mixing bowl mix together flour, salt, baking powder and pumpkin spices
  • Add oil , pumpkin, eggs and sugar to the flour mixture
  • Begin to beat the mixture together and slowly add the milk . Scraping down the sides when needed
  • Once the mixture is mixed well pour into the prepared baking dish
  • Prepare the filling by mixing together room temp butter, pumpkin, cinnamon , pumpkin spice, brown sugar and flour
  • Once the filling is blended well drop spoonfuls of it all over the cake
  • Carefully swirl it into the cake mix . Make sure you don't scrape the bottom of the pan.
  • Bake in a preheated oven for 35 minutes. Since all ovens are different test with a toothpick and it should come out clean when done.
  • While the cake is baking make the glaze. Place cream cheese, powdered sugar, and vanilla in a bowl.
  • Start with adding 3-4 Tablespoons of milk and mixing the glaze to a thick consistency . Set aside and cover with a towel until ready to be used
  • Once the cake is done let it cool for 10 minutes
  • Spoon and spread glaze over warm cake .
  • Best served warm but if it cools warm in the microwave for a few seconds
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