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–+ servings

Pumpkin Vanilla Cinnamon Roll Sheet Cake

Author Amber Brady
Yields 24 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