Pumpkin Vanilla Cinnamon Roll Sheet Cake
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Yellow cake mix, vanilla pudding mix, and pumpkin pureé come together in this pumpkin sheet cake swirled with cinnamon and topped with a sweet glaze. It’s super easy to make and simply delicious.
Oh my heavens this cake is moist! Like heavenly moist & delicious! I was a little nervous that it was just pumpkin without any pumpkin pie spice added to it, but it doesn’t need it.
It’s so sweetly pure & delicious. It practically melts in your mouth because it’s so moist & it’s incredibly hard to just eat one piece. Hooray for Fall & pumpkin baking! This recipe is a keeper!
You need to make this now…like YESTERDAY! But make sure you can share it with friends because it makes a lot & it’s frowned upon if you eat the whole sheet cake to yourself. 🙂
Pumpkin Vanilla Cinnamon Roll Sheet Cake
Ingredients
- 1 (15.25oz) box yellow cake mix
- 1 (3.4 oz) box vanilla instant pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup sour cream
- 1 (15oz) can pumpkin puree
- 1/2 cup (1 stick or 8 Tbsp) unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 cup powdered sugar
- 2 Tbsp milk
Instructions
- Preheat oven to 350*F & spray a half sheet pan with non-stick cooking spray.
- Place cake mix, pudding mix, eggs, oil, milk, sour cream & pumpkin into a stand mixer. Beat well until combined; about 1½ minutes. Pour into prepared pan & spread evenly with a spatula.
- Melt butter in the microwave, about 30-40 seconds. Add the brown sugar & cinnamon, stir until combined. Drizzle over cake batter. Use a knife to create a marbled look by swirling back & forth through the batter.
- Bake for 30-35 minutes until cooked through then remove from oven. Combine powdered sugar & milk into a bowl & stir until smooth. Drizzle over warm cake. Keep refrigerated until ready to serve.
Nutrition Information:
Yield: 24Amount Per Serving: Unsaturated Fat: 0g
22 Comments on “Pumpkin Vanilla Cinnamon Roll Sheet Cake”
This cake is tastey, but took forever to bake. Not sure what I did wrong.
Was your cinnamon/sugar/butter mixture too runny? It takes a bit of mixing for it to really meld together. If the butter was separated in that mixture that might be why it took the cake a longer time to bake. The butter would have been puddled on top of the cake batter & didn’t have anywhere to absorb.
Get in my belly! This looks AMAZING, Amber!! I definitely need to make this soon!
Oh, what a great looking cake! Love that you added pumpkin to a cinnamon roll cake!
love pumpkin and cinnamon rolls so this looks great!
OH MY YUM! That looks AMAZING. Seriously. I love pumpkin and this is going to be made for our thanksgiving family party!
This looks divine! Definitely will give me a tummy ache, BUT it will be worth it. Ha ha.
oh my gosh this really does look heavenly. I think I still have some pumpkin in the fridge, so I think I need this for dinner!
yummy pinned
Oh wow Amber, this looks so yummy! I would LOVE this for breakfast right now, lol! Pinned to our dessert board 🙂
Shauna
http://thebestblogrecipes.com/
YUMMY! That looks delicious – PINNING!
Yvonne @ TriedandTasty.com