Homemade Cinnamon Roll Pecan Cake
9x13 cake. Here’s the perfect cake to make for breakfast or any holiday: A light and fluffy homemade Cinnamon Roll Pecan Cake with a delicious glaze!
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 cup sugar
- 4 tsp baking powder
- ½ tsp. salt
- 1½ cup milk
- 2 eggs, room temp
- 1 tsp vanilla
- ½ cup unsalted butter, melted
Cinnamon Roll Topping:
- ¾ cup unsalted butter, very soft (almost melted)
- 1 cup dark brown sugar
- 2 Tbsp all-purpose flour
- ½ cup soft raisins, optional
- 1 ½ Tbsp cinnamon
- 1 tsp. cardamom
Glaze:
- 2 cups powdered sugar
- 2 Tbsp. butter
- 1 tsp vanilla
- 1 tsp maple extract, optional
- 3-4 Tbsp milk
- ½ cup toasted chopped pecans
Instructions
Make the cake:
- Preheat oven to 350 degrees.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add in the milk, eggs (one at a time) and vanilla.
- Slowly pour in melted butter and mix well.
- Prepare a well-greased 9x13 pan. Pour the cake batter into the pan.
Prepare the topping:
- Mix topping ingredients (butter, dark brown sugar, flour, raisins, cinnamon and cardamom) together with a large spoon, and spoon onto the cake mixture.
- Take a knife or fork and swirl the topping into the cake mixture, trying to stay on the top part of the cake, from side to side.
- Bake at 350 for 30-35 minutes. Remove from the oven and allow to cool for 10 minutes.
Make the glaze:
- Whisk ingredients together to make the glaze (powdered sugar, butter, vanilla, maple extract, milk).
- Drizzle the glaze over the cake while warm.
- Top with chopped pecans.
- Serve!
Nutrition Facts
Calories: 523kcal, Carbohydrates: 89g, Protein: 6g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 271mg, Potassium: 204mg, Fiber: 2g, Sugar: 36g, Vitamin A: 753IU, Vitamin C: 0.5mg, Calcium: 167mg, Iron: 2mg