Easy Pumpkin Cinnamon Roll Cake combines the cozy flavor of pumpkin spice with sweet cinnamon-sugar ribbons and a simple powdered sugar icing. Made with yellow cake mix and canned pumpkin puree, this soft, moist cake delivers cinnamon-roll-inspired flavor without making or proofing yeast dough.
The cinnamon and brown sugar are gently swirled through the batter before baking, creating pockets of warm spice in every slice. A smooth icing poured over the slightly warm cake gives it the sweet finish that brings everything together.
Why You’ll Love This Recipe
This pumpkin cinnamon roll cake is especially convenient because a yellow cake mix provides an easy starting point. Pumpkin puree adds moisture and seasonal flavor, while pumpkin pie spice, cinnamon, brown sugar, and vanilla make the kitchen smell wonderfully warm as the cake bakes.
There is no rolling, kneading, or yeast involved. Everything bakes in one 9×13-inch pan, making this a family-friendly dessert for fall gatherings, brunches, holidays, or an easy weekend treat.
Ingredients
Cake
- 1 (15.25-ounce) package yellow cake mix
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 1 (15-ounce) can pumpkin puree
- ½ cup milk
- ⅓ cup neutral cooking oil
- 1 tablespoon vanilla extract
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- Nonstick cooking spray, for the pan
Icing
- 2 cups powdered sugar
- 3 tablespoons milk
Instructions
Step 1: Prepare the oven and pan
Preheat the oven to 325°F (163°C).
Lightly coat a 9×13-inch baking pan with nonstick cooking spray and set it aside.
Step 2: Combine the cake ingredients
In the bowl of a stand mixer, combine the yellow cake mix, pumpkin pie spice, eggs, pumpkin puree, ½ cup milk, oil, and vanilla extract.
Mix on low speed for 30 seconds.
Step 3: Beat the batter
Increase the mixer speed to medium and continue mixing for 2 minutes.
Stop as necessary to scrape down the sides and bottom of the bowl so the ingredients are evenly incorporated.
Step 4: Fill the pan
Spread the batter evenly into the prepared 9×13-inch pan, smoothing the surface gently.
Step 5: Make the cinnamon-sugar mixture
In a medium bowl, whisk together the light brown sugar and ground cinnamon until evenly combined.
Sprinkle the mixture evenly over the top of the cake batter.
Step 6: Create the cinnamon swirl
Using a butter knife, gently swirl the brown sugar and cinnamon into the cake batter.
Do not over-swirl. The goal is to create distinct cinnamon-sugar ribbons rather than completely mixing the topping into the pumpkin batter.
Step 7: Bake
Bake the Easy Pumpkin Cinnamon Roll Cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Step 8: Cool slightly
Remove the cake from the oven and let it cool in the pan for 15–20 minutes.
The cake should still be slightly warm when you add the icing.
Step 9: Make the icing
Place the powdered sugar in a medium bowl. Add 3 tablespoons milk and whisk until smooth and pourable.
Step 10: Ice the cake
Pour the icing evenly over the slightly warm cake.
Allow the icing to set before slicing, or serve the cake while it is still warm for an especially soft, gooey dessert.
Tips & Tricks
Use pumpkin puree, not pumpkin pie filling. Plain canned pumpkin provides pumpkin flavor without the additional sugar and seasonings found in prepared pie filling.
Check your cake mix size. This recipe is designed around a 15.25-ounce package of yellow cake mix.
Don’t skip the pumpkin pie spice. It complements the cinnamon swirl and gives this pumpkin spice cake its warm fall flavor.
Avoid over-swirling. A few deliberate passes with a butter knife are enough. Excessive mixing can make the cinnamon sugar disappear into the batter instead of creating visible ribbons.
Scrape the mixing bowl. Cake mix can collect around the bottom and sides, so scrape the bowl during mixing for an even batter.
Test the center. Since ovens vary, start checking around 35 minutes. The center should be fully baked rather than wet or jiggly.
Ice while slightly warm. The icing will soften and settle beautifully over the surface. A very hot cake, however, can cause it to melt excessively.
Let it cool for cleaner slices. Warm cake is delicious but softer. If presentation matters, allow the icing to set before cutting.
Details
- Prep Time: Approximately 15 minutes
- Bake Time: 35–40 minutes
- Cooling Time Before Icing: 15–20 minutes
- Total Time: Approximately 1 hour 10 minutes
- Yield: One 9×13-inch cake, approximately 12–15 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Meat-free and halal-friendly when the cake mix, vanilla extract, nonstick spray, and other packaged ingredients are halal-suitable. Contains eggs, milk, and wheat.
Notes
Vanilla: For a strictly halal-friendly version, use alcohol-free vanilla flavoring or halal-certified vanilla extract.
Cake mix: Check the ingredient label of the yellow cake mix for shortening, emulsifiers, flavorings, or other ingredients that may require halal verification.
Milk: Whole milk provides richness, but lower-fat dairy milk can also be used.
Oil: A mild neutral oil such as canola, sunflower, or vegetable oil works well without competing with the pumpkin and cinnamon flavors.
Icing consistency: If the icing seems unusually thick, add milk only a small amount at a time. If it becomes too thin, whisk in a little additional powdered sugar.
Serving: This pumpkin cake with cinnamon swirl can be served slightly warm or completely cooled. Coffee, tea, or a cold glass of milk pairs nicely with its warm spices.
Nutrition
Approximate nutrition per serving, based on 15 servings:
- Calories: 300–370 kcal
- Protein: 3–5 g
- Carbohydrates: 50–60 g
- Fat: 10–14 g
Nutrition is an estimate and varies according to the cake mix, milk, cooking oil, icing quantity, and serving size.
FAQ
Can I make Easy Pumpkin Cinnamon Roll Cake ahead of time?
Yes. You can bake and ice the cake several hours or a day before serving. Once the icing has set and the cake has completely cooled, cover the pan tightly to prevent it from drying out.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is recommended. Pumpkin pie filling already contains sweeteners and spices, which would alter the sweetness and seasoning of this easy pumpkin cake.
How do I get visible cinnamon ribbons in the cake?
Sprinkle the brown sugar and cinnamon evenly over the batter and make only a few gentle swirls with a butter knife. Over-mixing will distribute the cinnamon mixture too thoroughly and reduce the ribbon effect.
Why is my cinnamon swirl cake so moist?
Pumpkin puree adds substantial moisture to cake batter. This is one reason the finished cake has such a soft texture, but the center should still be fully baked before you remove it from the oven.
Can I make pumpkin cake with icing without a stand mixer?
Yes. An electric hand mixer and a large mixing bowl can be used instead. Follow the same mixing times and scrape down the bowl as needed.
What makes this different from traditional cinnamon rolls?
Traditional cinnamon rolls generally use yeast dough that is kneaded, proofed, rolled, filled, and sliced. This pumpkin dessert recipe recreates cinnamon-sugar swirls and sweet icing in a much simpler 9×13-inch cake.
Storage
Room Temperature: Once completely cooled and the icing has set, keep the cake tightly covered at cool room temperature for up to 2 days.
Refrigerator: For longer storage, cover the cake tightly or place individual slices in an airtight container. Refrigerate for up to 4–5 days.
Freezer: Freeze individual slices or portions in airtight freezer-safe packaging for up to 2–3 months for best quality. Thaw overnight in the refrigerator or for a shorter period at room temperature.
Reheating: If you enjoy this cake warm, microwave an individual refrigerated slice briefly until just warmed. Avoid overheating, as this can dry the cake and completely melt the icing.
Similar Recipes
Easy Pumpkin Cinnamon Roll Cake with Icing
Ingredients
Cake
- 1 15.25-ounce package yellow cake mix
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 1 15-ounce can pumpkin puree
- ½ cup milk
- ⅓ cup neutral cooking oil
- 1 tablespoon vanilla extract
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- Nonstick cooking spray for the pan
Icing
- 2 cups powdered sugar
- 3 tablespoons milk
Instructions
- Step 1: Prepare the oven and pan
- Preheat the oven to 325°F (163°C).
- Lightly coat a 9×13-inch baking pan with nonstick cooking spray and set it aside.
- Step 2: Combine the cake ingredients
- In the bowl of a stand mixer, combine the yellow cake mix, pumpkin pie spice, eggs, pumpkin puree, ½ cup milk, oil, and vanilla extract.
- Mix on low speed for 30 seconds.
- Step 3: Beat the batter
- Increase the mixer speed to medium and continue mixing for 2 minutes.
- Stop as necessary to scrape down the sides and bottom of the bowl so the ingredients are evenly incorporated.
- Step 4: Fill the pan
- Spread the batter evenly into the prepared 9×13-inch pan, smoothing the surface gently.
- Step 5: Make the cinnamon-sugar mixture
- In a medium bowl, whisk together the light brown sugar and ground cinnamon until evenly combined.
- Sprinkle the mixture evenly over the top of the cake batter.
- Step 6: Create the cinnamon swirl
- Using a butter knife, gently swirl the brown sugar and cinnamon into the cake batter.
- Do not over-swirl. The goal is to create distinct cinnamon-sugar ribbons rather than completely mixing the topping into the pumpkin batter.
- Step 7: Bake
- Bake the Easy Pumpkin Cinnamon Roll Cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Step 8: Cool slightly
- Remove the cake from the oven and let it cool in the pan for 15–20 minutes.
- The cake should still be slightly warm when you add the icing.
- Step 9: Make the icing
- Place the powdered sugar in a medium bowl. Add 3 tablespoons milk and whisk until smooth and pourable.
- Step 10: Ice the cake
- Pour the icing evenly over the slightly warm cake.
- Allow the icing to set before slicing, or serve the cake while it is still warm for an especially soft, gooey dessert.
Notes
Conclusion
Easy Pumpkin Cinnamon Roll Cake brings together some of the best flavors of fall in a simple 9×13-inch dessert. Moist pumpkin cake, warm spices, ribbons of cinnamon and brown sugar, and a sweet drizzle of icing make every slice feel a little like a cinnamon roll without the work of yeast dough.
Serve it slightly warm for a soft, gooey treat or let the icing set completely for neat slices. Either way, this straightforward cake is an inviting option for autumn breakfasts, brunches, family desserts, and holiday gatherings.