Imagine sinking your fork into a warm, moist slice of Cinnamon Roll Pumpkin Cake, where the cozy flavors of autumn come together in a delightful fusion! This decadent dessert is not just a cake; it’s an experience that will transport your taste buds to a pumpkin patch on a crisp fall day. With its rich pumpkin puree and a swirl of cinnamon goodness, this cake is perfect for gatherings, holiday celebrations, or simply indulging yourself. Ready to impress your friends and family with a showstopper that’s as easy to make as it is delicious? Let’s dive into this irresistible recipe that promises to be the star of your dessert table!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and pumpkin puree, blending until smooth and well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10-15 minutes at room temperature.
- Once cooled, spread cream cheese frosting evenly over the top of the cake using an offset spatula or butter knife.
- Optional: Sprinkle additional ground cinnamon on top of the frosting for extra flavor and decoration.
- Cut into 12 equal servings and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Prep Ahead: To save time, you can prepare the pumpkin puree and cream cheese frosting a day in advance. This will make the assembly process quick and easy!
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick should come out clean when the cake is done.
- Frosting Tip: For an extra touch, add a sprinkle of cinnamon or chopped pecans on top of the cream cheese frosting for added flavor and texture.
- Serving Suggestions: This cake pairs beautifully with a cup of coffee or a warm spiced chai tea. It’s perfect for brunch or as an afternoon treat!
- Storage: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator. The flavors will continue to meld, making it even more delicious the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
