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Pumpkin Vanilla Cinnamon Roll Sheet Cake

Yield 24 Servings


  • 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


  1. Preheat oven to 350*F & spray a half sheet pan with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

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