Pumpkin Cake is so much easier than making a pumpkin roll, but still tastes AMAZING!! Baked in a 9×13 inch pan and topped with cream cheese filling!
It’s a real shame that Pumpkin season isn’t a year-round thing. There are just too many amazing recipes for too short of a time!
A Classic Pumpkin Roll is one of my favorites, but it does take time and care to make it look great. If you’ve had trouble making a pumpkin roll in the past, or if you just want an easier version, this recipe is for you!
The same amazing taste and texture of a pumpkin roll, but as a regular cake instead. DELICIOUS!
SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:
- Pumpkin Pancakes with Cinnamon Cream Syrup
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Chocolate Chip Bread
- Classic Pumpkin Roll
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin and Black Bean Chili
Pumpkin Roll Cake is so much easier than making a pumpkin roll, but still tastes AMAZING!! Baked in a 9x13 inch pan and topped with cream cheese filling!
- 6 Tablespoons butter , melted
- 1½ cups granulated sugar
- 1 large egg
- 15 ounce can canned pumpkin
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces cream cheese , softened
- 1/4 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease a 9x13'' baking pan with non-stick cooking spray.
- Make the cream cheese layer first. Beat the cream cheese until smooth. Add the egg, ¼ cup sugar, and ½ teaspoon of vanilla and beat until smooth.
- For the cake:
- In a large mixing bowl, cream together the butter and 1½ cups sugar until smooth. Add the eggs, pumpkin, milk, and 1 teaspoon of vanilla and mix well.
- Combine the dry ingredients in a separate bowl: flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Add them to the pumpkin mixture and stir to combine.
Pour 2/3 of the batter into the pan and spread into an even layer. Spread the cream cheese mixture evenly over the pumpkin batter.
Spoon the remaining pumpkin batter over the cream cheese layer and smooth into an even layer. Use a knife to trace the pan in a swirl motion to marble the cream cheese and pumpkin layers together.
- Bake for 30-35 minutes, or until the center of the cake springs back when touched. Allow to cool before serving.
Adapted from The Recipe Critic
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.