Pumpkin pie used to be the only thing I made with pumpkin. Then I discovered pumpkin soup, and that rocked. Now I’ll try most any recipe that includes pumpkin. I loved the cinnamon roll cake recipe I made a few months ago so much I decided to make a pumpkin version. Pumpkin roll cake was going to dance out of my oven!
The pumpkin variation recipe I found was made differently from the one I’d made a few months back. I decided to stick with the previous recipe and add the pumpkin and spices of the other recipe. To accommodate the pumpkin’s extra moisture, I used 1/4 cup less of milk. Then I simply changed out pumpkin pie spice for the cinnamon. They turned out to be excellent changes, the cake was to die for!
The variation recipe also called for a lot of hand stirring. I used my hand-held electric mixer instead; it was easier to add the ingredients in order, then drizzle in the melted butter at the appropriate time. And I knew the cake had turned out light and tasty with the electric mixer, so it was a proven shortcut. I’m all for those!
I started by measuring all ingredients except pumpkin and butter into a bowl, beating them until fully blended.
Then I added the pumpkin and used the mixer to blend that into the batter until well mixed.
I poured the butter into the bowl with one hand, holding the mixer with the other. It takes a little practice, but I did get it all mixed together. Note to self: next time use the stand mixer option. Much easier.
Once I had the cake mixed, I spread it into my prepared pan, smoothing it evenly with an icing knife.
I measured out the topping ingredients and made sure the butter was softened but not melted.
I stirred it well with a fork until it was smooth and fully blended. I dropped it by tablespoons all over the cake. The filling was firm and easy to distribute, even though it looked like someone did some bad things on my cake.
I ran a knife through the cake, back and forth and up and down, making sure to swipe deep. You don’t want to swirl it too much, or it might damage the consistency of the cake. Once you smooth out the top a little it is ready for the oven.
I baked the cake for 35 minutes, as I had my previous pumpkin-less cake.
It tested done so I set it out on a rack to cool as I made the glaze.
I’m not a maple fan, so I omitted that ingredient in the glaze. It’s your choice as to whether to use maple syrup or not. The glaze soaked into the cake’s crevasses and sat, calling my name. I patiently waited for it cool awhile longer before cutting it into pieces.
Oh my, this was good! It was even better than the regular cinnamon cake, having the depth of flavor of pumpkin as well as the cinnamon. It’s like a pumpkin pie got mashed together with a caramel roll in marriage.
It’s a coffee cake worth bouncing out of bed to eat after a late evening! I served it on the breakfast brunch for the overnight guests this year on Christmas morning, I baked and froze it a few days earlier in the week, then thawed it on the counter overnight. It was still moist and fresh and everyone loved it.
This cake charms everyone in regular or pumpkin flavors. It’s regularly one of my most popular posts on my blog and Pinterest., I think next I’m going to add some mashed bananas and see how it goes. I’m betting it’s another hit!
Pumpkin Cinnamon Roll Cake
3 cups flour
1/2 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 teaspoons vanilla
1 1/4 cup milk
1 cup canned pumpkin
1/2 cup butter, melted
1/2 cup butter, room temperature (NOT melted)
1 cup brown sugar
2 tablespoons flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup chopped pecans (optional)
2 cups powdered sugar
5 tablespoons milk
1/4 cup maple syrup (optional, I didn’t use)
1 teaspoon vanilla
Preheat oven to 350 degrees. Butter a 9” x 13” metal baking pan.
In a large bowl stir together the flour, salt, sugar, baking powder, and pumpkin pie spice. Set aside.
In a medium bowl beat the eggs, milk, and dry ingredients together until blended.
Once combined well, beat in pumpkin.
With the mixer still on, slowly pour in the 1/2 cup melted butter. Mix until smooth. The batter will be fairly stiff. Pour into prepared pan and smooth with a knife. Set aside.
To make the topping: In a medium bowl, mix together the butter, pumpkin, brown sugar, flour, and pumpkin spice. Stir in the pecans if desired. Set aside.
Drop the topping evenly over cake batter by tablespoonsful. Using a knife, swirl the topping back and forth through the cake, dipping the blade of knife deep into the batter. Smooth the top to make the cake even.
Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean from center.
Remove cake from oven and set aside to cool for a few minutes while you assemble the glaze.
Place powdered sugar, milk, maple syrup, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
Allow the cake to cool for 10 – 15 minutes before cutting. Serve at room temperature or warm.