Pumpkin Cinnamon Roll Cake

By srumbel

This Pumpkin Cinnamon Roll Cake tastes just like you are eating a cinnamon roll! A perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. This is one of the best fall cakes!
from therecipecritic.com

Ingredients

• Cinnamon Sugar Topping:
• 3 cups flour
• 1/2 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 eggs
• 3/4 cup milk
• 3/4 cup pumpkin pie filling
• 2 teaspoons vanilla
• 1/2 cup real butter, melted
• 1 cup butter, softened
• 1 cup brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon
• For the Glaze:
• 2 cups powdered sugar
• 1/4 cup pure maple syrup
• 2 tablespoons milk
• 1 teaspoon vanilla

Details

Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large bowl combine flour, salt, sugar, baking powder, cinnamon and nutmeg. In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Slowly stir in melted butter. Combine to the flour mixture and mix until combined. It will be stiff. Spread evenly into prepared pan.
To make the cinnamon sugar topping: In a medium bowl combine the butter, brown sugar, flour, and cinnamon. Drop by tablespoons over the cake and swirl with a knife.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Serves: 12