Pumpkin Cake Donuts

I enjoy trying pumpkin recipes all year round, and when I found this recipe for donuts, I about jumped for joy. I’m very select about donuts- I love the Bavarian cream ones, and don’t mind the sugar baked donut. All the others, I can do without. Making a pumpkin donut could add an extra flavor to my donut list… and it did! These donuts are just the right pumpkin flavor, and pair well with coffee or hot chocolate on a cool fall day.

Pumpkin Cake Donuts

Recipe from King Arthur Flour 


1/2 c. vegetable oil

3 large eggs

1 1/2 c. granulated sugar

1 1/2 c. pumpkin puree

1 1/2 tsp. pumpkin pie spice

1 1/2 tsp baking powder

1 3/4 c. + 2 Tbsp all-purpose flour


3 tablespoons cinnamon-sugar


Preheat the oven to 375 degrees. Lightly grease two standard donut pans.








Beat together the oil, eggs, sugar, pumpkin, spices, and baking powder until smooth. Add the flour, stirring just until smooth.

Fill the wells of the donut pans about 3/4 full. ( I put the batter in a ziplock bag, and cut the tip for easy filling)








Bake the donuts for 15-18 minutes, or until a toothpick comes out clean.










Remove the donuts from the oven, and after about 5 minutes, loosen their edges, and transfer to a rack to cool. While the donuts are still warm, gently shake them in a bag with the cinnamon-sugar.

Cool completely, and wrap airtight; store at room temperature for several days.


Cinnamon Roll Cake

There aren’t too many times when Ryan asks me to make a certain meal/dessert. When he does, I know it’s something he’d really like to have. One item that has been requested has been cinnamon rolls. Ryan loves them, and wishes I would make them probably every weekend.  I haven’t yet…I avoid making them like the plague. I say it takes too much time, and Ryan offers a way to shorten the process. I say I have absolutely no idea how to make them, and Ryan provides a step by step recipe. All this effort means he really must want them!

I found this cinnamon roll cake recipe online, and thought this would be the perfect substitute for rolls so I didn’t have to make them. Ryan called me out right away when I mentioned the recipe and said this wouldn’t be as good as the real deal and that I should just make the darn rolls. *sigh* I have quite the persistent husband.

While this recipe didn’t turn out quite like the blog I found the recipe from (mine was quite fluffy), I really liked the cake, and Ryan liked it too. It was no cinnamon roll, but it may be as close as I’ll get to making them! 😉 The cinnamon swirl was yummy, and the glaze acted just like frosting on a roll. If you’re looking to get out of making cinnamon rolls, definitely give this recipe a try- I don’t think you’ll be disappointed.

Cinnamon Roll Cake

Recipe from Chef In Training


3 c. flour

1 c. sugar

4 tsp baking powder

1 1/2 c. milk

2 eggs

2 tsp vanilla

1/2 c. butter, melted


1 c. butter, softened

1 c. brown sugar

2 Tbsp flour

1 Tbsp cinnamon


2 c. powdered sugar

5 Tbsp milk

1 tsp vanilla

Preheat oven to 350 degrees.  Spray a 9 x 13 glass pan with cooking spray, and set aside.

In an electric or stand mixer, add the flour, milk, eggs, vanilla, and baking powder. When well combined, slowly stir in the melted butter. Pour into the prepared 9 x 13 baking pan.

For topping, mix the butter, brown sugar, flour, and cinnamon together until well combined and creamy.  Drop evenly over the batter by tablespoonfuls and use a knife to swirl through the cake.

Bake for 35-40 minutes or until a toothpick inserted in the middle comes out nearly clean.

For the glaze- In a medium bowl, mix the powdered sugar, milk, and vanilla together with a whisk. Drizzle over the warm cake. Serve warm or at room temperature.