Description
A delightful dessert that combines the warm flavors of fall with the comforting essence of a classic cinnamon roll.
Ingredients
- All-purpose flour: 2 ½ cups (310 g)
- Granulated sugar: 1 ½ cups (300 g)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: ½ teaspoon
- Salt: ½ teaspoon
- Eggs: 3 large
- Canned pumpkin puree: 1 cup (240 g)
- Vegetable oil: ½ cup (120 ml)
- Vanilla extract: 1 teaspoon
- Brown sugar: ¾ cup (150 g)
- Ground cinnamon (for filling): 2 tablespoons
- Chopped pecans: ½ cup (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- In a large mixing bowl, combine the dry ingredients and whisk together.
- In another bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients and stir gently.
- Mix the brown sugar and ground cinnamon for the swirl.
- Layer half of the pumpkin batter in the pan, sprinkle half of the cinnamon mixture, add the remaining batter, and top with the rest of the cinnamon mixture.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Prepare the cream cheese frosting while the cake cools.
- Once cooled, frost the cake and garnish with pecans and cinnamon.
Notes
- Avoid overmixing the batter to keep the cake light.
- Measure ingredients accurately for best results.
- Allow the cake to cool completely before frosting.
- Use room temperature ingredients for better mixing.
- Check for doneness with a toothpick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Cinnamon Roll, Pumpkin Cake, Dessert, Fall Recipe