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To make this tasty pumpkin cinnamon roll cake, you need some key ingredients. Here’s the list: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup brown sugar, packed - 1 tablespoon ground cinnamon (for filling) - 1 cup powdered sugar (for icing) - 2-3 tablespoons milk (for icing) These ingredients create a moist cake with rich flavors. The pumpkin puree gives it a lovely texture and taste, while the spices add warmth. You can enhance the flavor and texture of your cake with a few optional ingredients. Consider adding: - Chopped pecans - Chopped walnuts These nuts add a crunchy contrast to the soft cake. You can sprinkle them on top after icing for a delightful bite. Accurate measuring is key for great baking. Here are some tips: - Use dry measuring cups for flour and sugar. Fill them, then level off with a knife. - For sticky ingredients like pumpkin puree, use a liquid measuring cup. - When using brown sugar, pack it firmly into the cup. This ensures you get the right amount. Taking a moment to measure correctly helps your cake rise and taste just right. First, preheat your oven to 350°F (175°C). This ensures the cake bakes evenly. Grease a 9x13 inch baking dish with non-stick spray or butter. This helps the cake come out easily. In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix all the dry ingredients well. In another bowl, whisk the pumpkin puree, vegetable oil, eggs, and vanilla extract. Make sure this mixture is smooth. Next, slowly add the wet mix to the dry mix. Use a spatula to fold them together. Be careful not to over-mix, or the cake will be dense. In a small bowl, mix the packed brown sugar with 1 tablespoon of ground cinnamon. This will be your sweet filling. Pour half of the cake batter into your greased dish. Spread it evenly across the bottom. Now, sprinkle the cinnamon-sugar mixture evenly over this layer. Make sure it covers the batter well. Carefully spoon the remaining batter over the cinnamon-sugar layer. Spread it gently so you don’t disturb the filling. Use a knife or skewer to swirl through the batter. This creates a nice marbled effect. Be gentle to keep the filling intact. Bake the cake for 30-35 minutes. Check with a toothpick in the center. It should come out clean. Watch closely to avoid over-baking. While the cake bakes, mix the powdered sugar with 2-3 tablespoons of milk in a bowl. Stir until it’s pourable. After baking, let the cake cool in the dish for about 10 minutes. Drizzle the icing over the warm cake. This lets it soak in nicely. If you like, add chopped pecans or walnuts for extra crunch. When making Pumpkin Cinnamon Roll Cake, pay attention to a few key points. First, do not over-mix your batter. Over-mixing can lead to a dense cake. Mix just until you see no dry flour. Second, ensure your oven is preheated to the right temperature. An oven that is too hot can burn the cake, while a cool oven will bake it unevenly. Lastly, watch your baking time. If you leave it in too long, the cake can dry out. Always use the toothpick test to check for doneness. Creating a perfect swirl is easy if you follow some simple steps. After pouring in your layers, use a knife or skewer. Start at one edge and move gently through the batter. Make figure-eight motions for even mixing. Remember, don’t overdo it! You want a marbled look, not a fully mixed batter. Lightly lift the knife to create that beautiful swirl. The filling should stay intact for a lovely surprise when you slice the cake. Toppings can really boost the flavor of your Pumpkin Cinnamon Roll Cake. A light drizzle of icing adds sweetness and creaminess. Mix just enough milk into the powdered sugar to make a smooth icing. For crunch, sprinkle chopped pecans or walnuts on top. They add a nice texture and nutty taste. You can also try adding a pinch of sea salt on the icing for a sweet-salty twist. Get creative and make it your own! {{image_4}} To make a gluten-free version, swap the all-purpose flour. Use a gluten-free flour blend instead. Ensure the blend contains xanthan gum for the best texture. The other ingredients remain the same. This swap keeps the cake soft and fluffy. Enjoy a slice without worries about gluten! For a vegan pumpkin cinnamon roll cake, replace the eggs. Use flax eggs instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Also, substitute vegetable oil with coconut oil or applesauce. Use a plant-based milk for the icing. These changes make a tasty vegan dessert. You can add fun flavors to your cake. Consider mixing in chocolate chips or dried fruits. They add sweetness and texture. Try nuts like pecans or walnuts for a crunchy touch. You can also add a dash of vanilla to the batter. This brings a warm flavor to the cake. Feel free to get creative with your additions! To keep your pumpkin cinnamon roll cake fresh, store it in an airtight container. You can place the cake at room temperature for up to three days. If you want it to last longer, refrigerate it. Make sure to wrap it in plastic wrap before placing it in the fridge. This helps keep the cake moist and soft. Reheating leftover cake is easy! You can use the microwave or the oven. For the microwave, place a slice on a microwave-safe plate. Heat it for about 15-20 seconds. Check to see if it's warm enough. If you prefer the oven, preheat it to 350°F (175°C). Place the cake slice on a baking sheet and warm it for about 5-10 minutes. This will help restore the cake's soft texture. You can freeze this cake for later! First, let it cool completely. Then, slice the cake and wrap each piece in plastic wrap. Place the wrapped slices in a freezer-safe bag. Make sure to remove as much air as possible. You can freeze the cake for up to three months. When you're ready to eat it, thaw the cake in the fridge overnight. Then, reheat as needed for the best taste! Yes, you can use fresh pumpkin. Cook and puree it first. This gives a fresh taste. Make sure to measure the same amount as canned pumpkin. Fresh pumpkin may have more water, so drain any excess liquid. To make the cake more moist, add an extra egg. You can also use applesauce or yogurt. These ingredients keep the cake soft. Another tip is to avoid over-baking. Check your cake a few minutes early. You can use melted butter instead of vegetable oil. This adds a rich flavor. You can also use coconut oil or applesauce. Each option changes the taste a bit, so choose what you like best. This blog post covered how to make a delicious pumpkin cinnamon roll cake. We talked about the key ingredients and offered measuring tips for success. The step-by-step guide walked you through preparation, making the filling, and baking. We shared tips to avoid common mistakes, perfect your swirl, and enhance flavor. I also showed you gluten-free and vegan options. Finally, we discussed the best ways to store and reheat your cake. Enjoy experimenting with this recipe and make it your own!

Pumpkin Cinnamon Roll Cake

Indulge in the cozy flavors of fall with this delicious Pumpkin Cinnamon Roll Cake, perfect for any occasion! This easy recipe combines light, fluffy cake with a cinnamon-sugar filling and a sweet icing that you'll love. Whether it's for a brunch or a holiday gathering, this dessert will impress everyone. Click through to explore the full recipe and bring the warmth of pumpkin spice into your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup brown sugar, packed

1 tablespoon ground cinnamon (for filling)

1 cup powdered sugar (for icing)

2-3 tablespoons milk (for icing)

Optional: Chopped pecans or walnuts for topping

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray or butter to prevent sticking.

    In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Ensure all dry ingredients are combined evenly.

      In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.

        Gradually add the wet ingredients to the dry ingredients, and gently fold with a spatula until just combined. Avoid over-mixing to ensure a light cake texture.

          In a small bowl, mix together the packed brown sugar and 1 tablespoon of ground cinnamon to create a sweet cinnamon filling.

            Pour half of the prepared cake batter into the greased baking dish and spread it evenly across the bottom.

              Evenly sprinkle the cinnamon-sugar mixture over the first layer of batter, ensuring it covers the surface well.

                Carefully spoon the remaining batter over the cinnamon-sugar layer, spreading it gently to avoid disturbing the filling below.

                  Using a knife or a skewer, swirl through the batter to create a marbled effect, taking care not to over-mix and ensuring the filling remains intact.

                    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to avoid over-baking.

                      While the cake bakes, prepare the icing by mixing the powdered sugar with 2-3 tablespoons of milk in a bowl. Stir until you achieve a pourable consistency, adjusting with more milk if necessary.

                        Once the cake is finished baking, allow it to cool in the baking dish for about 10 minutes. Drizzle the icing over the warm cake for it to absorb slightly. If desired, top with chopped pecans or walnuts for an added crunch and flavor.

                          - Prep Time: 15 mins | Total Time: 50 mins | Servings: 12 slices