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Pumpkin Vanilla Cinnamon Roll Sheet Cake

ByAmber Brady On Updated
22 Comments

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Recipe
5 from 1 rating

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.

Pumpkin Vanilla Cinnamon Roll Sheet Cake1

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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Pumpkin Vanilla Cinnamon Roll Sheet Cake3

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. 🙂

5 from 1 rating

Pumpkin Vanilla Cinnamon Roll Sheet Cake

Created by Amber Brady
Yields24 Servings

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

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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Recipe from Picky Palate & re-written in my own words.

I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

5 from 1 vote (1 rating without comment)

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22 Comments

  1. This cake is tastey, but took forever to bake. Not sure what I did wrong.

    Reply

    1. 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.

      Reply

  2. Get in my belly! This looks AMAZING, Amber!! I definitely need to make this soon!

    Reply

  5. OH MY YUM! That looks AMAZING. Seriously. I love pumpkin and this is going to be made for our thanksgiving family party!

    Reply

  6. This looks divine! Definitely will give me a tummy ache, BUT it will be worth it. Ha ha.

    Reply

  10. YUMMY! That looks delicious – PINNING!

    Yvonne @ TriedandTasty.com

    Reply

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