This Cinnamon Roll Pumpkin Sheet Cake is going to knock your socks off! Swirls of cinnamon and vanilla glaze. . .it’s absolutely incredible! It’s the perfect holiday dessert.
I’m just going to start off my telling you that this Cinnamon Roll Pumpkin Sheet Cake is extremely dangerous to have around. I posted this recipe about seven years ago and decided I needed to bring it back into the spotlight.
If you are a pumpkin lover like me, it would be so easy to eat the entire pan because this cake is so good. Even if you’re not a pumpkin lover, this cake could easily convert you.
This cake starts with a basic yellow cake mix but quickly and easily turns into the most amazing pumpkin-y cake with swirls of a buttery cinnamon mixture throughout topped with a delicious vanilla glaze. It’s honestly divine!
It melts in your mouth. I’m a little embarrassed to admit it, but I probably would have and could have eaten the pan in its entirety had it not been for the fact that I took about 2/3 of it to neighbors. Lucky them!
If you love pumpkin, but aren’t a huge fan of pumpkin pie like some people I know, then you’ve got to make this cake for Thanksgiving. It’s a nice change and I think you will be hard pressed to find someone who doesn’t like it.
HOW TO CINNAMON ROLL PUMPKIN SHEET CAKE:
- Preheat oven to 350 degrees and spray a large cookie sheet with non stick cooking spray.
- Using an electric or hand mixer, mix cake mix, eggs, oil, milk, pudding, sour cream and pumpkin mixing until well combined, about 1 1/2 minutes. Pour into prepared pan, and spread evenly.
- Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
- Bake cake for 30-35 minutes, until cooked through and remove. In a small bowl, mix powdered sugar, melted butter, vanilla and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20-25 minutes before cutting into squares. Refrigerate any leftovers.
This is such a simple dessert to make! I also love that it makes a lot, so it’s the perfect thing to take to family parties, potlucks or holiday dinners.
Recipe Source: adapted slightly from Picky Palate
Originally published October 2, 2013