Pumpkin Cinnamon Roll Cake
Incredibly moist and fluffy pumpkin cake swirled with pockets of brown sugary cinnamon filling and slathered in a blanket of cream cheese frosting!
Ingredients
Brown Sugar Swirl:
- 6 Tablespoons salted butter, softened
- ½ cup packed brown sugar
- 1 ½ teaspoon cinnamon
Cake:
- 1 ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup pumpkin puree
- ½ cup sour cream
- ¼ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 3 Tablespoons unsalted butter, melted
Cream Cheese Frosting:
- 3 ounces cream cheese
- 4 Tablespoons salted butter, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
Make the Brown Sugar Swirl:
- In a medium bowl combine the butter, brown sugar and cinnamon until smooth; set aside.
Make the Cake:
- Preheat oven to 350ºF, and spray an 8-inch square baking dish with nonstick cooking spray.
- In a large bowl, whisk the flour, baking powder, spices, salt, and sugar together until combined. Add the pumpkin puree, sour cream, milk, eggs, and vanilla, mixing until batter is almost combined. Pour in the melted butter and continue mixing until smooth.
- Pour half of the batter into the prepared pan. Drop spoonfuls of half of the brown sugar swirl mixture over the batter. Add remaining batter on top, followed by spoonfuls of remaining swirl mixture. Using a skewer or knife, swirl figure-eights throughout the batter.
- Bake in the oven for 30-35 minutes, or until the top is set and center of the cake jiggles slightly. Allow to at least 10 minutes before spreading frosting on top.
Make the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla together until combined. Add the powdered sugar and continue mixing until smooth and creamy
- Evenly spread the frosting on top of the cake. Cut into squares, serve, and enjoy!