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This Pumpkin Cinnamon Roll Cake is a seasonal version of the viral cinnamon roll cake with a cake mix. Using a cake mix keeps the recipe simple, adding pumpkin puree and pumpkin pie spice give it the best fall flavors.
I have been making this recipe for years and even had my students make it for a holiday breakfast we shared every year together before Thanksgiving break.
Reader Review: Pamela says, “This Pumpkin Coffee Cake is a family staple during the fall. Last year I made it 5 times…just in November!” ⭐️⭐️⭐️⭐️⭐️
A Quick Look at the Recipe
- Recipe Name: Pumpkin Cinnamon Roll Cake
- Prep Time: 10 minutes
- Bake Time: 35-40 minutes
- Servings: 12 large squares
- Time Saving “Practically Homemade” Ingredients: Yellow Cake Mix, Pumpkin Puree and Pumpkin Pie Spice.
Table of Contents
Ingredients Needed for this Recipe
- Yellow Cake Mix- The perfect base for this moist pumpkin cake recipe.
- Pumpkin Puree- Not to be confused with pumpkin pie filling, pumpkin puree can be found in the baking section of the grocery store.
- Brown Sugar- Used to make the sweet cinnamon layer of the fall cake recipe.
- Cinnamon- Added to the brown sugar to get flavors of a traditional one rise cinnamon roll.
- Pumpkin Pie Spice- I like to make my own homemade pumpkin pie spice but it can also be purchased to save time.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
Cake Mix- While I have used a yellow cake mix for this recipe there are a lot of other delicious options. Try using a butter yellow mix, white cake mix, vanilla mix or spice cake mix. When using a spice cake mix I suggest omitting the pumpkin pie spice.
Add Ins- This pumpkin cinnamon roll sheet cake is amazing just how it is, but you may want to add 1/2 cup of chocolate chips, pecans or toffee bits for additional taste and texture.
How to make the Pumpkin Cinnamon Roll Cake
- Whisk together the yellow cake mix and pumpkin pie spice until it is evenly distributed.
- Add the pumpkin puree, eggs and vegetable oil to the cake batter and mix until incorporated.
- Combine the brown sugar and cinnamon and mix together.
- Add half of the pumpkin cake batter to a prepared pan, followed by half of the cinnamon swirl mixture.
- Next, add the remaining pumpkin cake batter and spread into an even layer.
- Followed by the remaining cinnamon and brown sugar mixture. Use a wooden skewer {or knife} to swirl the ingredients together.
- Bake the pumpkin cinnamon roll cake for 35-40 minutes or until a toothpick inserted in the center comes out with a few crumbs {but no raw cake batter}.
- Allow the cake to cool. Once cooled, whisk together the glaze ingredients and spread over the top of the pumpkin cake in an even layer. Serve and enjoy!
Expert Tips
- When swirling the ingredients be sure to press the knife or skewer to the bottom. This will give the cake a swirl that is throughout the cake and not just on top.
- Top the cake with cream cheese frosting instead of glaze. Cream cheese and pumpkin are a delicious flavor combination.
- Serve this pumpkin cinnamon cake warm. Adding a slice to the microwave for about 20 seconds will create the perfect slice.
- Skip the glaze and add a dollop of homemade whipped cream to each serving. It adds the perfect creaminess to the top of the cake.
Storage and Freezing
Store: Leftover easy pumpkin cinnamon roll cake can be served either at room temperature or in the refrigerator. It will keep well at room temperature for 3 days or in the refrigerator for up to 4 days.
Freeze: The best way to freeze this cinnamon roll cake with pumpkin is to cover it with both plastic wrap and aluminum foil. It can be frozen for up to 3 months. To defrost it either on the counter top at room temperature or in the refrigerator.
Pumpkin Cinnamon Roll Cake FAQ’s
Yes, you can use fresh pumpkin puree in this recipe but one of the biggest benefits of this cake is that it is easy to make.
This cake recipe can easily be made into muffins. Line a muffin pan with cupcake liners. Divide the pumpkin cake batter between 12-15 muffin cups and top with cinnamon swirl mixture. Use a skewer to swirl the mixture into the cake batter and bake for 15-18 minutes.
More pumpkin dessert recipes
Desserts
Pumpkin Snickerdoodle Snack Cake
Desserts
No Bake Pumpkin Cheesecake Bars
Fall Recipes
Easy Pumpkin Spice Bread with a Cake Mix
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Pumpkin Cinnamon Roll Cake
Ingredients
Pumpkin Cake Batter
- 1 box yellow cake mix, {13.25 ounces}
- 1 teaspoon pumpkin pie spice
- 15 ounces pumpkin puree
- 3 large eggs
- ½ cup vegetable oil
Cinnamon Swirl Layer
- 1 cup brown sugar , lightly packed
- 1 teaspoon cinnamon
Glaze
- 2 cups powdered sugar
- 4-6 Tablespoons milk
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°.
Pumpkin Cake Batter
- Combine the yellow cake mix with the pumpkin pie spice and whisk until the ingredients are incorporated. Add the pumpkin puree, eggs and oil to the dry ingredients and mix until everything is combined well {I used a hand held mixer}.
Cinnamon Swirl Layer
- In a small bowl combine brown sugar and cinnamon. Mix until everything is nicely incorporated.
Assembly and Baking
- Pour half of the cake batter into a 9×13 pan that has been sprayed with nonstick cooking spray and spread into an even layer. Top with half of the cinnamon swirl layer. Then add the remaining cake batter and cinnamon swirl mixture, creating 4 layers. Using a skewer {or butter knife} and swirl the layers together by going back and forth through the cake {this will take a few times}.
- Bake for 35-40 minutes or until a toothpick inserted near the center comes out with only a few crumbs {but no raw cake batter}. Remove from the oven.
- Cool the cake for 10-15 minutes. Then combine the powdered sugar, milk and pumpkin pie spice together in a bowl. Whisk until smooth. Pour the glaze over the slightly warm cake and spread out into an even layer.
Notes
- Store leftover cake either at room temperature for 3 days or in the refrigerator for up to 4 days.
- Make your own teaspoon of pumpkin pie spice by combining 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/8 teaspoon of nutmeg and 1/16 teaspoon of allspice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made your Boston Cream Pie Cookie Bites recipe to take to Bible Study tomorrow and am wondering what the trick is to get the cups out of the pan without crumbling. I sprayed my mini cupcake pan generously. The majority came out ok, but quite a few did not. If/when I make them again I will use cupcake liners. That would work, wouldn’t it? I would appreciate hearing from you.
Hi Alice. You may have to bake them just a little longer but the cupcake liners would work great too. I hope that your Bible Study loves them and I thank you so very much for taking time out of your day to spend with me here at Practically Homemade. 🙂 -June