 |  |  |
 a few sf ingredients |  batter in pan |  9 dollops of pumpkin cinnamon |  swirl thru w butter knife |
 smooth with damp spoon |  ready to bake |  after frosted |  piece of cake! |
A Fall twist on my FAST & EASY cinnamon roll cake ~ no yeast, just ordinary baking ingredients (plus some pumpkin & caramel added here). Only about 45 minutes from start to finish.
PUMPKIN CARAMEL CINNAMON ROLL CAKE
With sugar or sugar-free
1-1/2 cups flour ………………………………. 1/4 tsp salt
1/2 cup sugar or regular white Splenda
2 tsp baking powder………………………….1 egg
3/4 cup milk, any kind (I like unsweetened vanilla almond milk)
1 tsp vanilla ……………………………………2 TB butter, melted
Optional: 1/2 tsp. caramel extract
***
1 stick (8 TB) butter, room temp.. ……….. 1/4 cup pumpkin puree
1/2 cup brown sugar ~or~ 1/4 cup brown Splenda + 2 tsp white Splenda
1 TB flour ………………………………………2 tsp. cinnamon
1 TB caramel syrup or ice cream topping (can be sugar-free)
VANILLA ICING:
3/4 cup powdered sugar …………………….1/2 tsp. vanilla
up to 2 TB liquid (caramel or cinnamon flavored liquid coffee creamer)
Optional: squirt of your caramel syrup
Whisk together the powdered sugar & vanilla in a small bowl, adding the liquid (1 tsp. at a time) until smooth drizzle consistency. Adjust consistency by adding more powdered sugar (if too thin) or more liquid (if too thick). (can use sugar-free canned vanilla frosting thinned out with SF flavored liquid coffee creamer)
***
Preheat oven to 350. Spray an 8” or 9” square pan with non-stick baking spray. (I made this in a 10" pan by mistake, which is why it isn't taller)
Mix flour, sugar, salt, baking powder, milk, eggs, butter and vanilla on low in electric mix. When flour is mixed in, turn speed to medium and mix until combined well. Spread batter in pan and smooth the top.
Beat butter, brown sugar, flour, pumpkin, caramel syrup and cinnamon until well combined. Drop in 9 dollops on top of cake batter; use a knife to marble/swirl through the cake. Bake at 350 for 20-24 (or until toothpick comes out clean from center.) Let it cool on a rack while you make the icing. Then pour & spread icing over top of the cake. (There was a lot of filling so it oozed up during baking and the icing mixed in with it, and then sunk into the cake. You can let it cool a little bit before putting the icing on, if you want)
Best warm (but can reheat pieces about 15 seconds in the microwave)
PUMPKIN CARAMEL CINNAMON ROLL CAKE
With sugar or sugar-free
1-1/2 cups flour ………………………………. 1/4 tsp salt
1/2 cup sugar or regular white Splenda
2 tsp baking powder………………………….1 egg
3/4 cup milk, any kind (I like unsweetened vanilla almond milk)
1 tsp vanilla ……………………………………2 TB butter, melted
Optional: 1/2 tsp. caramel extract
***
1 stick (8 TB) butter, room temp.. ……….. 1/4 cup pumpkin puree
1/2 cup brown sugar ~or~ 1/4 cup brown Splenda + 2 tsp white Splenda
1 TB flour ………………………………………2 tsp. cinnamon
1 TB caramel syrup or ice cream topping (can be sugar-free)
VANILLA ICING:
3/4 cup powdered sugar …………………….1/2 tsp. vanilla
up to 2 TB liquid (caramel or cinnamon flavored liquid coffee creamer)
Optional: squirt of your caramel syrup
Whisk together the powdered sugar & vanilla in a small bowl, adding the liquid (1 tsp. at a time) until smooth drizzle consistency. Adjust consistency by adding more powdered sugar (if too thin) or more liquid (if too thick). (can use sugar-free canned vanilla frosting thinned out with SF flavored liquid coffee creamer)
***
Preheat oven to 350. Spray an 8” or 9” square pan with non-stick baking spray. (I made this in a 10" pan by mistake, which is why it isn't taller)
Mix flour, sugar, salt, baking powder, milk, eggs, butter and vanilla on low in electric mix. When flour is mixed in, turn speed to medium and mix until combined well. Spread batter in pan and smooth the top.
Beat butter, brown sugar, flour, pumpkin, caramel syrup and cinnamon until well combined. Drop in 9 dollops on top of cake batter; use a knife to marble/swirl through the cake. Bake at 350 for 20-24 (or until toothpick comes out clean from center.) Let it cool on a rack while you make the icing. Then pour & spread icing over top of the cake. (There was a lot of filling so it oozed up during baking and the icing mixed in with it, and then sunk into the cake. You can let it cool a little bit before putting the icing on, if you want)
Best warm (but can reheat pieces about 15 seconds in the microwave)
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