Pumpkin Cinnamon Roll Cake:

Ingredients for the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 cup pumpkin puree
– 1/2 cup milk
– 2 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt

Ingredients for the cinnamon swirl:
– 1/4 cup unsalted butter, melted
– 1/2 cup packed brown sugar
– 1 tablespoon ground cinnamon

Ingredients for the cream cheese glaze:
– 4 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 2-3 tablespoons milk

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

2. In a large mixing bowl, combine the flour, sugar, softened butter, pumpkin puree, milk, eggs, baking powder, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.

3. In a separate small bowl, prepare the cinnamon swirl by mixing together the melted butter, brown sugar, and ground cinnamon until it forms a thick paste.

4. Pour half of the cake batter into the prepared baking dish, spreading it evenly.

5. Drop spoonfuls of the cinnamon swirl mixture onto the batter in the baking dish. Use a butter knife or skewer to swirl the cinnamon mixture into the batter.

6. Pour the remaining cake batter over the cinnamon swirl layer, spreading it evenly to cover the swirl.

7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. While the cake is baking, prepare the cream cheese glaze. In a mixing bowl, beat together the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and milk, and continue to beat until the glaze is creamy and well combined.

9. Once the cake is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the cream cheese glaze over the warm cake.

10. Slice the Pumpkin Cinnamon Roll Cake into squares and serve. Enjoy!

This cake is perfect for autumn and can be served as a delightful dessert or even as a special breakfast treat.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.