Description
This Cinnamon Roll Pumpkin Cake combines the warm flavors of pumpkin and cinnamon sugar swirls to create a moist and tender cake reminiscent of a classic cinnamon roll. Perfectly spiced with nutmeg and cinnamon, and topped with a luscious cream cheese frosting and optional chopped pecans, this cake is an ideal dessert for fall gatherings or cozy treats.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup (240 g) canned pumpkin puree
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
Filling
- ¾ cup (150 g) brown sugar
- 2 tablespoons ground cinnamon
Topping
- Chopped pecans, ½ cup (optional)
- Cream cheese frosting (prepare separately as per directions)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the canned pumpkin puree, vegetable oil, and vanilla extract, mixing until smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients and stir gently until just combined, taking care not to overmix to ensure a tender cake crumb.
- Prepare Cinnamon Filling: In a small bowl, mix the brown sugar with 2 tablespoons of ground cinnamon until fully combined to create the cinnamon swirl filling.
- Layer Batter and Filling: Pour half of the pumpkin cake batter into the prepared cake pan, then evenly sprinkle half of the cinnamon sugar mixture on top. Add the remaining batter evenly over this, and top with the remaining cinnamon sugar mixture to create the cinnamon swirl effect.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
- Prepare Cream Cheese Frosting: While the cake cools, prepare your preferred cream cheese frosting to add a rich, tangy topping to complement the cake.
- Frost and Garnish: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Garnish with chopped pecans and a light dusting of cinnamon if desired. Slice and serve.
Notes
- For best results, ensure the pumpkin puree is well drained and not watery.
- You can substitute pecans with walnuts or omit nuts entirely for a nut-free version.
- Cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- To enhance the cinnamon swirl effect, you can use a skewer to gently swirl the cinnamon sugar into the batter before baking.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
