Pumpkin Cinnamon Roll Cake

 Preheat oven to 350 degrees F.

2. In a a medium bowl combine dry cake ingredients, minus the sugar and set aside. In a separate medium bowl combine sugar and wet cake ingredients, except vegetable oil. Transfer dry ingredients into wet and add oil. Whisk together.

In a 9x13 baking dish transfer batter and even out with a spatula. In small bowl put butter in the microwave for about 25 seconds. It will only be warm and slightly melted. Add brown sugar + cinnamon to butter and stir till your mixture is liquid. Drizzle half of this on top of your cake batter and set the other half aside. Using a knife or I used a chopstick swirl mixture into the cake.

Place cake in oven for 30 minutes to bake or till toothpick comes out clean. Remove cake and let cool. Make frosting by beating butter till fluffy, approximately 2 minutes, add powder sugar and combine. Add in remaining Ingredients and whip till smooth.

Frost cake. The other half of your brown sugar cinnamon drizzle put in microwave for 10 seconds to loosen it up. Pipe on to cake! Slice and enjoy.