Pumpkin Cinnamon Roll Cake

For the cake:
Preheat oven to 325ºF. Butter a 9” x 13” glass baking dish.

In a large bowl stir together the flour, salt, sugar, baking powder, and pumpkin pie spice. Set aside.

In a medium bowl whisk the eggs. Add milk, pumpkin, and vanilla and whisk together. Once combined well, slowly stir in the melted butter. Mix until smooth. Set aside while you make the topping (see below).

Add the liquid ingredients from to the flour mixture. Stir together just until ingredients are well combined. The batter will be rather stiff.

Pour batter into the prepared baking dish. Spread evenly.

Drop the prepared topping evenly over cake batter by tablespoonfuls. They will be fairly close together. Using a knife, marble/swirl the topping through the cake. Simply move the blade of the knife back and forth across the pan, then up and down the pan. Warning: This is going to look like a mess. Not to worry; it will all work out. Don’t overwork the topping into the cake. There will be areas where it is mostly cake and areas where there will be mostly topping. Some of the topping will rest on top of the cake, and some of it will go completely through the cake.

Bake at 325ºF for 30-40 minutes or until toothpick comes out nearly clean from center. You want to make sure that the cake is done, but don’t overcook it. In my oven, the cake took about 35-37 minutes.

Remove cake from oven and set aside to cool for a few minutes while you prepare the glaze (see below). Drizzle glaze over warm cake.

Allow the cake to cool before cutting. Serve warm or at room temperature.

For the topping:
In a medium bowl, mix together the butter, pumpkin, brown sugar, flour, and pumpkin spice. Stir in the pecans. Set aside.

For the glaze:
Place powdered sugar, milk, maple syrup, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.

Recipe adapted from Picky Palate’s Buttery Cinnabun Cake, via The Girl Who Ate Everything.