Make sure you try my classic Easy Cinnamon Roll Cake too…it’s a family favorite recipe!
Pumpkin Cinnamon Roll Cake Is the Perfect Fall Breakfast!
This Easy Pumpkin Cinnamon Roll Cake is a fall version of my Easy Cinnamon Roll cake that is a beloved recipe here on Cookies and Cups. I thought it would be a fun one to add a little pumpkin too, and seeing how much you all love the original, I knew it would be a great idea. And I’ll tell you…it is AMAZING. All the non pumpkin lovers here in my house absolutely adore this cake. It’s an easy recipe that is as perfect for holiday entertaining, as it is a weekend brunch. Enjoy it in the morning with a cup of coffee, as an afternoon snack, or for dessert!
Pumpkin Cinnamon Roll Cake Is the Perfect Fall Breakfast!What To Expect: Ingredients For This Easy Pumpkin Cinnamon Roll Cake:Can You Make This Cake Using Real Pumpkin?What Kind Of Cake Mix Can Be Used?More Pumpkin Recipes Using Cake Mix:Instructions:Can You Use Cream Cheese Frosting Instead?Variations:Love Pumpkin? Here Are A Few More Pumpkin Recipes You Will Love!Get the Recipe
What To Expect:
Prep time is less than 10 minutes! You start with a cake mix, so you can have this in the oven quick!A cake that you can serve either warm or at room temperature, which makes it great for both holiday entertaining or a weekend breakfast!A soft pumpkin cake that is swirled with ribbons of cinnamon sugar all topped with a sweet glaze icing.This is a no fail cake recipe that your friends and family will absolutely love.
Ingredients For This Easy Pumpkin Cinnamon Roll Cake:
Cake Mix Pumpkin pie spice (a mixture of cinnamon, nutmeg, ginger, and allspice or cloves) EggsPumpkin pureeMilk Oil. You can use any light colored oil like vegetable or canola.Vanilla extractLight brown sugarGround cinnamonPowdered sugar. You will use this for the quick icing glaze on top!
Can You Make This Cake Using Real Pumpkin?
Yes you can, although the beauty of this Pumpkin Cinnamon Roll Cake recipe is that it’s so quick and easy. So don’t go to the trouble of seeding, roasting, blending, and draining fresh pumpkin just for this recipe. If you’ve already prepped fresh pumpkin and need to use it, absolutely! But don’t go the extra step here. This is a quick recipe that starts with a cake mix, so save that fresh pumpkin for my Pumpkin Sausage Pasta Recipe!
What Kind Of Cake Mix Can Be Used?
I use a 15.25 ounce box yellow cake mix in this Pumpkin Cake recipe. I will note that I had a box of cake mix that was 18 ounces on my shelf as well and I tested the recipe using that box too and it came out perfectly. This recipe is extremely forgiving (as most cake mix recipes are) and the 3 ounce difference didn’t change the result in anyway. 15.25 ounce cake mixes seem to be easier to find, but if you happen to have the larger size it will work! With all that said, you don’t have to stick to just yellow cake mix. Here are a few other flavors you can use:
Butter Cake MixWhite Cake MixSpice Cake Mix (although if you use Spice Cake, omit the pumpkin spice in the recipe!)French VanillaEven Carrot Cake mix would work!
More Pumpkin Recipes Using Cake Mix:
Pumpkin Dump CakePumpkin Earthquake CakePumpkin Gooey Butter Cake2 Ingredient Pumpkin CookiesPerfect Pumpkin Cake With Maple FrostingPumpkin S’mores Cake
Instructions:
Can You Use Cream Cheese Frosting Instead?
Yes you absolutely can, but I will warn you, this cake recipe is pretty sweet on its own, so the drizzle of glaze icing compliments it perfectly, and a cream cheese frosting could make this a little too rich and sweet. BUT if yo just love cream cheese frosting, go for it! My recipe for cream cheese frosting can be cut in half and thinned out slightly to work as more of an icing by adding a little more milk.
Variations:
Love Pumpkin? Here Are A Few More Pumpkin Recipes You Will Love!
Pumpkin Mousse PiePumpkin Cake RollPumpkin CheesecakePumpkin Bread
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1 (15.25 ounce) package yellow cake mix 2 teaspoons pumpkin pie spice 2 eggs 1 (15 ounce) can pumpkin puree 1/2 cup milk 1/3 cup oil 1 tablespoon vanilla extract 1 cup light brown sugar 1 tablespoon ground cinnamon
Icing:
2 cups powdered sugar 3 tablespoons milk
