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You are here: Home / Recipes / Desserts / Cinnamon Roll Pumpkin Sheet Cake

Cinnamon Roll Pumpkin Sheet Cake

Yum

October 28, 2020 by Jodi + 7 Comments

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.

Overhead shot of a cinnamon pumpkin swirl sheet cake this …

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:

  1. Preheat oven to 350 degrees and spray a large cookie sheet with non stick cooking spray.
  2. 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.
  3. 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.
  4. 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.

white plate with a piece of cinnamon roll pumpkin sheet cake and a bite on a fork

Print
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Overhead shot of a cinnamon pumpkin swirl sheet cake

Cinnamon Roll Pumpkin Sheet Cake


★★★★★

5 from 1 reviews

  • Author: 5boysbaker.com
  • Total Time: 35 minutes
  • Yield: about 20 servings 1x
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Ingredients

Scale

CAKE

  • 1 box yellow cake mix
  • 4 eggs
  • 1/4 cup canola or vegetable oil
  • 1/2 cup milk or buttermilk
  • 3.4 ounce box instant vanilla pudding 
  • 1/2 cup sour cream
  • 1 can (15 oz) canned pumpkin

CINNAMON FILLING:

  • 1 stick unsalted butter
  • 3/4 cup packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 2 teaspoons vanilla

GLAZE:

  • 1 1/4 cups powdered sugar
  • 2 tablespoons melted butter
  • 1 tablespoon vanilla
  • 1/3 to 1/2 cup heavy cream (depending on the consistency you want)

Instructions

  1. Preheat oven to 350 degrees and spray a large cookie sheet with non stick cooking spray.
  2. 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.

CINNAMON FILLING:

  1. 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.
  2. Bake cake for 30-35 minutes, until cooked through and remove from oven. Let cake sit for about 3 to 4 minutes, then drizzle with vanilla glaze.

VANILLA GLAZE:

  1. In a small bowl, mix powdered sugar, melted butter, vanilla and cream into a large bowl and whisk together until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate any leftovers.

Notes

The number or servings of this cake obviously depends on how big of pieces you cut. You can get any where from about 20 to 24 pieces.

  • Cook Time: 35 minutes
  • Category: Cakes & Cupcakes

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you're making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you're making.

Recipe Source: adapted slightly from Picky Palate

Originally published October 2, 2013

OTHER PUMPKIN RECIPES TO TRY:

Pumpkin Poke Cake

Pumpkin Cream Cheese Muffins

Pumpkin Sheet Cake with Browned Butter Frosting

Filed Under: Cakes & Cupcakes, Desserts, Fall Favorites, Pumpkin Tagged With: cake, featured, pumpkin

Comments

  1. Kami Tressler says

    October 13, 2013 at 10:34 pm

    Had to make a dessert for a family thing today so I made these! They turned out so yummy! Everyone loved them! Thanks!

    Reply
  2. OneMom says

    October 26, 2019 at 7:42 am

    what size is a “large” cookie sheet?

    Reply
    • Jodi says

      October 26, 2019 at 8:19 am

      Depending on the brand of the cookie sheet, it’s usually 12×17 or 18×13. It’s also called a half sheet pan.

      Reply
  3. Lady Duchess says

    October 31, 2020 at 9:31 pm

    If I have every thing but pumpkin can it work with cherries. Blueberry pie filling?

    Reply
    • Jodi says

      November 1, 2020 at 10:06 am

      No, sorry pie filling won’t work for this recipe.

      Reply
  4. Nicolette says

    August 20, 2022 at 4:45 am

    Hi Jodi! This smells so good, it is baking right now.

    ★★★★★

    Reply
    • Jodi says

      August 20, 2022 at 2:12 pm

      Oh I’m so jealous! Enjoy!!

      Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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