Cinnamon Roll Pumpkin Snack Cake
Serves 1225 mins prep30 mins cook
This Pumpkin Snack Cake is so moist, fluffy and way easier to make than a cinnamon roll!
0 servings
What you need
Instructions
1. Preheat oven to 350 degrees F. 2. In a medium bowl combine dry cake ingredients (all purpose flour, baking powder, baking soda, pumpkin pie spice, salt), minus the sugar, and set aside. 3. In a separate medium bowl combine sugar (granulated sugar) and wet cake ingredients (pumpkin puree, eggs, vanilla extract, vegetable oil). 4. Transfer dry ingredients into wet. Whisk together. 5. In a 9x13 or 9x9 baking dish, transfer batter and even out with a spatula. 6. In a small bowl, melt butter in microwave. Add brown sugar and cinnamon to butter and stir. Drizzle half of this mixture on top of your cake batter and set the other half aside. Using a knife or chopstick, swirl mixture into the cake. 7. Place cake in oven for 30 minutes to bake or until a toothpick comes out clean. Remove cake and let cool. 8. Make frosting by beating softened butter till fluffy, approximately 2 minutes. Add powder sugar and combine. Add in remaining frosting ingredients (vanilla extract, cinnamon, milk) and whip till smooth. 9. Frost cake. Put the other half of your brown sugar cinnamon drizzle in the microwave for 10 seconds to loosen it up. Pipe on to cake! Slice and enjoy.View original recipe