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Easy Cinnamon Pumpkin Cake With Cinnabon Creations

A delightful blend of pumpkin and cinnamon! By Love From The Oven.


  • CAKE
  • One Cake Mix Yellow, Spice or White
  • One 15 Oz Can Pumpkin or 1 3/4 Cup Pumpkin
  • One Egg
  • One Heaping Tablespoon Of Cinnabon Cinnamon Roll Sprinkles
  • One Heaping Tablespoon Of Spice Cinnamon or Pumpkin Pie Spice
  • One 8 OZ Block Of Cream Cheese Low Fat Works Well
  • 1/4 Cup Powdered Sugar
  • 1/4 Cup Cinnabon Cinnamon Roll Syrup
  • One Tablespoon Cinnabon Cinnamon Roll Sprinkles


  • Combine cake mix, pumpkin, egg, spice & Cinnabon Sprinkles in a mixing bowl and mix well.
  • Pour cake batter into your choice of pan (rounds, 13x9, cupcake, bundt, mini bundt...)
  • Bake according to package directions.
  • To prepare cream cheese glaze, unwrap cream cheese and put into a microwave safe bowl. Microwave for approx 20 seconds (you want to soften, not completely melt).
  • Remove from microwave and add cream cheese and Cinnabon Syrup. Mix well with electric or hand mixer.
  • Cake can be allowed to cool or can be served warm, topped with cream cheese glaze and optional scoop of ice cream. Glaze is best added to your cake as you are serving it, and should be kept in the refrigerator.
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