Pumpkin Cinnamon Roll Cake

sliced pumpkin breakfast cake in white dish.

Cake for breakfast is our favorite! We mixed pumpkin into the batter, swirled in some brown sugar and cinnamon, and created a delicious cross between a cake and a cinnamon roll.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 528kcal

Author Karly Campbell

Ingredients

For the cake:

4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
15 ounces pumpkin
2 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

For the topping:

1 cup brown sugar
1 tablespoon ground cinnamon

For the glaze:

2 cups powdered sugar
3 tablespoons milk more as needed

Instructions

For the cake:

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Add the eggs, sugar, oil, and vanilla to a large mixing bowl and beat together on medium speed until smooth and creamy. Stir in the pumpkin.
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and beat together until well combined.
Pour batter into prepared baking dish.

For the topping:

Whisk together the ingredients for the topping and sprinkle over the top of the cake batter. Use a butter knife to swirl the cinnamon sugar mixture through the cake batter.
Bake for 35-40 minutes or until a tester comes out clean. Let cool 20 minutes.

To glaze:

Whisk together the powdered sugar and milk to make the glaze. Add additional milk, 1 tablespoon at a time, to reach the consistency you prefer. Pour the glaze over the warm cake.
Let glaze set before slicing and serving.

Video

Notes

Be sure to use 100% pure pumpkin and not pumpkin pie filling in this recipe.

The cake should be just slightly warm when glazing. Let the glaze firm up before slicing and serving.

Nutrition