Cinnamon Roll Pumpkin Snack Cake

Name: Cinnamon Roll Pumpkin Snack Cake
Cook time: 30 min
Ingredients: 8 tbsp unsalted butter (warmed); 0.5 cup brown sugar; 1 tbsp cinnamon; 8 tbsp unsalted butter (softened); 3.5 cups powder sugar; 1 tsp vanilla extract; 2 tsp cinnamon; 3 tbsp milk; 2 cups all purpose flour; 2 tsp baking powder; 1 tsp baking soda; 3 tsp pumpkin pie spice; 0.5 tsp salt; 1.5 cups granulated sugar; 1 15-oz can pumpkin puree; 4 eggs; 1 vanilla extract; 1 cup vegetable oil

This Pumpkin Snack Cake is so moist, fluffy and way easier to make than a cinnamon roll!

Cook time30 minutes

Ingredients

Brown Sugar Cinnamon drizzle

Frosting

Cake

Directions

1
Preheat oven to 350 degrees F.
2
In a medium bowl combine dry cake ingredients, minus the sugar and set aside.
3
In a separate medium bowl combine sugar and wet cake ingredients.
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 small bowl melt butter in microwave. Add brown sugar and cinnamon to butter and stir. Drizzle half of this on top of your cake batter and set the other half aside.
7
Using a knife or a chopstick swirl mixture into the cake.
8
Place cake in oven for 30 minutes to bake or till toothpick comes out clean. Remove cake and let cool.
9
Make frosting by beating butter till fluffy, approximately 2 minutes, add powder sugar and combine.
10
Add in remaining ingredients and whip till smooth.
11
Frost cake.
12
The other half of your brown sugar cinnamon drizzle put in the microwave for 10 seconds to loosen it up. Pipe on to cake! Slice and enjoy.

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