Pumpkin Pie Cinnamon Roll Cake

$- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1 tablespoon vanilla extract - 1 teaspoon ground ginger - 1/2 cup milk - For the topping: - 1/4 cup white sugar - 1 teaspoon cinnamon - 1/4 cup chopped pecans (optional) - For the glaze: - 1 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract The key to a great pumpkin pie cinnamon roll cake starts with the right ingredients. First, gather your dry ingredients. The flour gives the cake its structure. Baking powder helps the cake rise. Salt enhances the flavors. Ground cinnamon and nutmeg add warmth and spice, making it perfect for fall. Next, focus on the wet ingredients. Brown sugar adds a rich, caramel flavor. Granulated sugar balances the sweetness. Softened butter makes the cake moist. Eggs bind everything together. Canned pumpkin puree gives that lovely pumpkin taste. Vanilla extract adds depth, while ground ginger brings a zing. Milk keeps the batter smooth and creamy. For the topping, you will mix white sugar and cinnamon. This adds a sweet crunch on top. If you like nuts, add chopped pecans for a nice texture. Lastly, for the glaze, whisk powdered sugar with milk and vanilla. This sweet drizzle will finish off your cake beautifully. - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking dish. - In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set it aside. - In a large bowl, cream the softened butter and brown sugar until fluffy. - Then, add the granulated sugar. Mix in the eggs one at a time. - Next, add the pumpkin puree and vanilla extract. Mix until everything is combined. - Gradually add the dry mixture into the wet ingredients. Mix until just combined. - Pour half of the cake batter into your greased baking dish. Spread it evenly. - Sprinkle half of the cinnamon-sugar mixture over the batter. - Pour the remaining batter on top, then finish with the rest of the cinnamon-sugar mixture. - Use a knife to swirl the layers gently for a marble effect. - Bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick. - While the cake bakes, make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. - Once baked, let the cake cool for 10 minutes. Drizzle the glaze over the warm cake. How to check for doneness: To check if your cake is done, stick a toothpick in the center. If it comes out clean, the cake is ready. If it has wet batter on it, bake for a few more minutes. Keep checking until it’s done. This helps ensure a fluffy cake. Best methods for swirling batter: For the best swirl, use a knife or skewer. Gently drag it through the batter in a figure-eight motion. Do not over-swirling. You want a nice marble effect, not a mixed batter. A light touch creates beautiful patterns. Pairing with whipped cream: Serve slices with a dollop of whipped cream on top. The cream adds a nice smoothness to the cake. It also balances the spices well. You can sweeten the cream with a little sugar if you like. Garnishing tips for presentation: Sprinkle a bit of cinnamon on top for a festive touch. You can also add chopped pecans for crunch. This makes the cake look fancy and inviting. A little garnish goes a long way in presentation. Using fresh spices vs. dried: Fresh spices can boost flavor. Try using fresh ground cinnamon, nutmeg, or ginger. They give a brighter taste than dried. If fresh is not available, dried spices work well too. Just use good quality ones for best results. Experimenting with add-ins like chocolate chips or raisins: You can make this cake even more fun. Add chocolate chips for sweetness or raisins for chewiness. Both options add texture and flavor. Feel free to get creative with your mix-ins! {{image_2}} You can make Pumpkin Pie Cinnamon Roll Cake fit different diets. For a gluten-free version, use gluten-free flour. This swap keeps the cake light and tasty. It works well in most recipes. If you need a dairy-free option, replace butter with coconut oil. Use almond milk or oat milk instead of regular milk. These changes keep the cake moist and flavorful. You won’t miss the dairy at all. Want to add a twist? Try adding chocolate or caramel flavors. You can mix in chocolate chips or drizzle caramel on top. This adds a rich taste that pairs well with pumpkin. You can also incorporate different nuts or seeds. Chopped walnuts or sunflower seeds add crunch. Try mixing in a few of these for extra texture and flavor. This cake is perfect for Thanksgiving and holiday gatherings. You can serve it as a festive dessert. It fits right in with holiday flavors and traditions. You can also transform this cake into muffins or cupcakes. Just pour the batter into muffin tins. Adjust the baking time to about 20 minutes. These treats make great snacks or gifts too. After baking, let the Pumpkin Pie Cinnamon Roll Cake cool in the pan. Leave it at room temperature for about 10 minutes. This step helps it set. Next, transfer the cake to a wire rack. Place it on the rack for at least 30 minutes. This will cool the cake evenly. For storage, use an airtight container. A glass or plastic container with a lid works well. If you don't have one, cover the cake tightly with plastic wrap. This keeps it fresh for longer. To refrigerate leftovers, first, cool the cake completely. Then, cover it with plastic wrap or foil. Store it in the fridge for up to a week. If you want to keep it longer, freezing is a great option. To freeze, slice the cake into pieces. Wrap each slice in plastic wrap. Place them in a freezer-safe container or bag. This keeps the cake fresh for up to three months. Label the container with the date to track freshness. To reheat slices, use the microwave or oven. For the microwave, place a slice on a plate. Heat it for about 15-20 seconds. Check if it’s warm enough. For the oven, preheat to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10-15 minutes. This method keeps the cake's texture nice. Always cover the slices with foil to avoid drying out. Enjoy your delicious treat warm! Can I make this ahead of time? Yes, you can make this cake ahead of time. Prepare it, bake it, and let it cool. Store it in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge for up to a week. Just warm it up before serving to enjoy the fresh taste. What if I don’t have pumpkin puree? If you lack pumpkin puree, you can use mashed sweet potatoes or butternut squash instead. Both give a similar flavor and texture. You can also use applesauce for a fruity twist, but this will change the taste a bit. Can I replace sugar with a sugar substitute? Yes, you can use sugar substitutes like stevia or erythritol. Follow the package instructions for the right amount to use. Keep in mind that some substitutes may alter the cake's texture or taste. What can I use instead of eggs for a vegan version? For a vegan version, you can use flaxseed meal or applesauce. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water for each egg. For applesauce, use a quarter cup per egg. Both work well to bind the ingredients. What drinks pair well with pumpkin pie cinnamon roll cake? I recommend pairing this cake with warm apple cider or a rich coffee. Both drinks enhance the spices in the cake. A spiced chai tea also makes a great match for a cozy feel. How should I serve this dessert for a party? Serve the cake warm, drizzled with glaze, and topped with whipped cream. For a festive touch, sprinkle some cinnamon on top. This makes it look and taste amazing, sure to impress your guests! This blog post covered all you need to bake a delicious pumpkin pie cinnamon roll cake. We discussed the key dry and wet ingredients, including spices and sugars. I shared effective steps for mixing and baking, plus tips for serving and storing your cake. Remember, you can customize flavors and adapt recipes to fit dietary needs. Enjoy the fun of baking with loved ones and make it your own. This cake will surely impress!$

Indulge in the delicious flavors of Pumpkin Pie Cinnamon Roll Cake, a perfect fall dessert that's sure to impress! This easy recipe combines the cozy essence of pumpkin pie with the sweet swirl of cinnamon rolls. With simple ingredients and a drizzle of glaze, it’s a treat for all occasions. Ready to bake? Click through now for the full recipe and tips to create this delightful dessert that will warm your heart and home!

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 cup canned pumpkin puree

1 tablespoon vanilla extract

1 teaspoon ground ginger

1/2 cup milk

For the topping:

1/4 cup white sugar

1 teaspoon cinnamon

1/4 cup chopped pecans (optional)

For the glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy.

Add the granulated sugar, then mix in the eggs one at a time, followed by the pumpkin puree and vanilla extract until combined.

Gradually add the dry ingredients into the pumpkin mixture, mixing just until incorporated. Then add the milk, mixing until smooth.

In a separate small bowl, combine the white sugar, cinnamon, and chopped pecans (if using).

Pour half of the cake batter into the prepared baking dish, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar mixture.

Use a knife or a skewer to swirl the layers gently, creating a marble effect.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

Once the cake is done baking, let it cool for 10 minutes before drizzling the glaze over the warm cake.

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 12

- Presentation Tips: Serve slices with a dollop of whipped cream on top and a sprinkle of cinnamon for a festive touch.