Pumpkin Vanilla Cinnamon Roll Sheet Cake
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!
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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
- 15.25 oz (432 g) box yellow cake mix
- 3.4 oz (96 g) small box instant vanilla pudding mix
- 4 large eggs
- ½ cup (118 ml) vegetable oil
- ½ cup (118 ml) milk
- ½ cup (120 g) sour cream
- 15 oz (425 g) can pumpkin puree
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) light brown sugar, gently packed
- ½ tsp ground cinnamon
- 1 cup (120 g) 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.
Notes
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Sounds wonderful–going to make..What do you consider to be a l/2 sheet pan?
Thanks
13×18 inch pan
I figured the square inches and a 14×17 pan is within 4 sq inches of the 1/2 size sheet pan. I’ll probably just use that.
If it looks like the batter is too high in the pan before you bake it, just don’t use it all, scoop some out. Let me know how it turns out!
Exactly how big is the pan?
I was wondering the same thing!
In case you don’t see the answer. It’s an 18×13-inch (half size) sheet pan. Here is a link if you would like to purchase one: http://amzn.to/20rl8yu (affiliate)
It’s an 18×13-inch (half size) sheet pan. Here is a link if you would like to purchase one: http://amzn.to/20rl8yu (affiliate)
I absolutely loved this cake and so did all of my company! I did have to drain a small amount of butter from the mixture which I’m glad I did after reading Suzi’s comment.
Yeah, the butter & sugar mixture has a hard time completely combining together. Glad it worked out with your adjustments 🙂