When the famous earthquake cake burst onto the dessert scene, the swirls of cream cheese goodness and the magical transformation that happened in the oven wowed us--then quickly made us drool. Now there's a new dessert recipe on the scene that's similar, but with a delicious new twist: you can eat it for breakfast.
Confession time: We're not above eating our brown butter earthquake cake for breakfast once in a while, but this new festive fall treat is made perfectly for weekend mornings because it combines those luscious swirls you love from the eye-popping Pinterest sensation with the classic flavors of the humble cinnamon roll.
A base of tender cinnamon roll cake gets an easy fall twist with the whole range of sweet baking spices instead of just cinnamon, and it only gets more delicious from there. You'll mix brown sugar with pumpkin puree and a couple other common ingredients before dotting the top of the unbaked cake with this luscious pie-like topping. Using a knife, swirl the two together just enough to create a curly pattern on top and make sure ribbons of the pumpkin mixture make it to every corner of the pan (as seen below).
In the oven, this pumpkin pie-inspired topping sinks into the moist cake, creating pockets of luscious fall flavor that will have you looking forward to the Thanksgiving feast. But you're not done quite yet.
The whole thing then gets a second topping when it's hot from the oven: a gooey glaze that spreads perfectly with help from the leftover heat. It will also fill in those pockets and cover every inch of your cinnamon roll cake. That means that pesky problem with classic cinnamon rolls where the very middle is gooey and the outsides are a little dry is a thing of the past!
Pro tip: Before pouring your cake batter into the pan, add some chopped toasted pecans and mini chocolate chips. Just like with the earthquake cake, these delicious add-ins will rise into the main part of the sweet treat so you don't even have to stir!
Get the recipe and step-by-step directions from Lil' Luna.
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