Pumpkin Cinnamon Roll Cake

• Vegetarian

• Produce

  • 1/4 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 tsp Baking powder
  • 1 cup Brown sugar
  • 1 tbsp Cinnamon
  • 3 1/8 cups Flour
  • 2 cups Powdered sugar
  • 3 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 3 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter
  • 1 13/16 cup Milk

Found on lilluna.com

Ingredients

• 3 cups flour
• 2 teaspoons pumpkin pie spice
• ½ tsp. salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1½ cup milk
• 2 eggs
• 2 teaspoons vanilla
• ½ cup butter melted
• ¾ cup butter softened
• 1 cup brown sugar
• 2 TB flour
• 1 TB cinnamon
• ¼ cup pumpkin puree
• 2 cups powdered sugar
• 1 teaspoon pumpkin pie spice
• 5 TB milk
• 1 teaspoon vanilla

Directions

• Mix flour, pumpkin pie spice, salt, sugar, baking powder, milk, eggs and vanilla together.
• Stir in melted butter, slowly. Pour into greased 9x13 pan.
• Mix topping ingredients (3/4 cup butter softened, brown sugar, flour, cinnamon and pumpkin puree). Drop over cake mixture evenly.
• Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way).
• Bake at 350 for 32-35 minutes.
• Top with the glaze which is made by mixing powdered sugar, pumpkin pie spice, milk, vanilla. Drizzle over the cake while its still warm. ENJOY!