Pumpkin Cinnamon Roll Cakes

A pumpkin spice cake mix cake with a brown sugar cinnamon swirl, finished with cream cheese icing. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @browniemischief

Original recipe source

Cook time: 32 minutes

Servings: 8

Ingredients

• 1 box vanilla cake mix
• 1 cup pumpkin purée not pumpkin pie filling
• 3 count eggs
• 0.5 cup vegetable oil
• 0.5 cup water
• 1 tsp pumpkin pie spice
• 0.5 cup brown sugar
• 0.3333333333 cup unsalted butter melted
• 2 tsp cinnamon
• 1 tbsp flour

Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Oven preheated and pans prepared.
2. In a large bowl, combine the cake mix, pumpkin purée, eggs, oil, water, and pumpkin pie spice. Beat for 2 minutes until smooth. Batter is smooth after 2 minutes of beating.
3. Divide the batter evenly between the two pans. Batter is evenly divided between both pans.
4. In a small bowl, mix the brown sugar, melted butter, cinnamon, and flour until it forms a paste. Mixture forms a paste.
5. Drop spoonfuls of the cinnamon swirl over each cake and use a knife to swirl it through the batter. Cinnamon swirl is marbled through the batter.
6. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. A toothpick inserted in the center comes out clean.
7. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Cakes are completely cooled.
8. Frost with the cream cheese icing (recipe in comments). Cakes are frosted.