This sheet cake is about to blow your mind! My Cinnamon Roll Pumpkin Sheet Cake is simply perfect for your Holiday Dessert table, packed with sweet cinnamon cake and pumpkin flavors.
Sheet Cake
You are in for such a treat with my festive pumpkin cake recipe! Making a cinnamon roll recipe might be some of my favorite desserts ever. If you love cinnamon rolls, I think you are going to love my simple “perfect for Thanksgiving” texas sheet cake recipe!
Don’t let the cake mix in the recipe scare you away. I assure you, no one will know this is a jazzed up cake mix recipe. It is gooey and tastes just like a sweet pumpkin cinnamon roll in square cake form.
Why You’ll Love This Recipe
- One of the easiest most delicious cakes you’ll make!
- It starts with a cake mix, no one will ever guess.
- The cinnamon roll flavors have people coming back for more!
Be sure to follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make this delicious sheet cake recipe. See the recipe card located at the bottom of the post for full details and instructions.
- yellow cake mix– Head to the baking section of the grocery store and pick out a yellow cake mix.
- large eggs– When selecting eggs, use large eggs for consistency. That’s what I’ll use for all of my recipes to keep consistent.
- canola oil– Canola or vegetable oil works just fine. Keeps the cake moist and soft.
- milk or buttermilk– 2% milk works great or buttermilk added to the cake batter.
- sour cream– Sour cream may sound like an odd cake ingredient, but it adds to the cake’s soft texture.
- heavy whipping cream– Heavy whipping cream is found in the dairy department near the milk. It also helps keep the cake moist and soft.
- pumpkin puree– When looking for pumpkin puree, make sure you don’t get the canned pumpkin pie filling. They’ll be sold close to each other. Get canned pure pumpkin puree.
- instant vanilla pudding mix– Make sure your pudding box says instant vanilla pudding. Not the box you have to cook first.
- butter, I use salted– Salted or unsalted butter works just fine for this recipe. Just make sure you don’t get margarine.
- brown sugar– I use light brown sugar for this recipe. You’ll notice there’s light and dark brown sugar available.
- ground cinnamon– Ground cinnamon is found in the spice section of your grocery store. It’s a popular spice in Fall baking. Very aromatic and delicious with pumpkin.
- powdered sugar– Powdered sugar is also referred to as confectioners sugar, it’s used to make the icing.
What is a Sheet Cake?
Sheet cakes are simple, one-layer, frosted cakes that are often prepared for celebrations that involve a dozen or more participants. This type of cake has become a popular option for birthday parties, celebrations in the workplace, and family reunions and anniversaries.
How To Make Pumpkin Sheet Cake
Preheat Oven To 350 Degrees F. and spray a half sheet size baking pan (13 x 18 x 1) with non stick cooking spray.
Add Cake Ingredients To Stand Mixer. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
Prepare Cinnamon Roll Mixture. 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. Bake cake for 30-35 minutes, until cooked through and remove.
What Size Pan Do I Use?
I prefer the half sheet size. A half-sheet cake is typically baked in a 12-inch-by-16-inch pan, but may also be made in a 11-inch-by-15-inch pan. A half sheet typically feeds 40 people. It can be sliced into 32 2-inch-by-3-inch slices or 48 2-inch-by-2-inch pieces.
Prepare Icing. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!
Try serving the sheet cake warm with a small dollop of vanilla ice cream too.
How To Serve
Serve sheet cake for dessert at any occasion. It’s particularly perfect for Thanksgiving and Christmas. Can be served warm, room temperature or even chilled.
How To Store Leftovers
Refrigerate. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Try More Sheet Cake Recipes!
- Banana Cookies and Cream Sheet Cake
- Cinnamon Roll Banana Bread Sheet Cake
- Best Texas Sheet Cake Recipe
- Strawberries and Cream Sheet Cake
Cinnamon Roll Pumpkin Vanilla Sheet Cake
Equipment
- Oven
- mixing bowl or stand mixer
- measuring cups
- measuring spoons
- half sheet pan
- butter knife for swirling cake batter
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup milk, or buttermilk
- 3.4 ounce box Vanilla Instant Pudding Mix
- 1/2 cup sour cream
- 15 ounce can pumpkin
- 1 stick 8 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cups powdered sugar
- 1/4-1/2 cup heavy cream start w 1/4 cup and add a little more cream if needed
Instructions
- Preheat oven to 350 degrees F. and spray a half sheet size baking pan (13 x 18 x 1) with non stick cooking spray.
- Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading 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. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!
I have to make this! Looks amaaazing!
Looks amazing! But, I don’t have a sheet pan….can you use a regular cake pan? Or will it be too gooey since it’ll be thicker?
Maybe it was just me, but I attemped to create this in a cake pan and it collapsed in few places. I would NOT recommend it!
Oh good to know, guess the 9×13 is out of the question 🙂 Hope it was still edible for you!!
It was still delicious, but it was a little bit too gooey and not pretty enough to take with me! Will try again with the pan you used!
I think it’s a 1/2 sheet pan, 18×13. Split the batter between (2) 9×13’s and you should be whistlin’ while you drizzle.
I used a 9×13 pan and it came out beautifully and without any issue! 🙂
This is genius!!
Wow, these look amazing. I just blogged about how I don’t like pumpkin things because of my dislike for pumpkin pie, but this just might be the recipe that changes my mind. Also, beautiful pictures as always!
First of all, this looks delicious and I can’t wait to try it. I LOVE pumpkin!! Second, I have a question. I don’t have a jelly roll pan. How much time do you suppose it would take to bake in a 9 x 13 pan?
I was wondering the same thing. Help!
Yes!! Wondering the same thing! Dying to make this but kind of difficult without a jelly roll pan. What modifications should be made to the recipe to have it fit in a 9×13 pan???
This looks amazing! I just made some pumpkin cinnamon rolls, but this is a super easy alternative that I could make while I’m up at school!
Can’t wait to try it out on my dormmates 🙂
I will definitely make this on Saturday. My cousin’s son is turning one…and there’s always room for an extra cake, right?
Oh my gosh. This looks amazing. On my weekend to do list, for sure!
I love how you use a box of cake mix to make so many different and amazing things, this is no exception! Love it.
OH YUM! This looks amazing. I’m wondering now if I can slip this past hubby who does not like pumpkin. lol
Of course, to be fair, he doesn’t like pumpkin pie and because of that I’ve not tried anything else with pumpkin so this just might work. It looks SO good though that I have to try. My son and his fiancee will be stopping by next week and she just LOVES pumpkin so that might be the night to try this just in case hubby doesn’t like it. That way I can send it home with them so I’m not ‘stuck’ (oh wouldn’t THAT just be horrible? haha) with the leftovers.
Thank you.
Wow – I will definitely be trying this one out!
This looks amazing! I’m going to make it this weekend for my family that is visiting! Thanks so much for sharing! 🙂
As my daughter would say, these look so hackin awesome! I can’t wait to try these!
Yeah, I bet your house was smelling amazing once you pulled that bad boy out of the oven! Yum yum yum!
I was looking for something for an early Thanksgiving dinner this weekend, and this will be perfect! THANK YOU! I cannot wait. Show stopper, for sure!!
Looks amazing! Love fall & all the pumpkin stuff!
This recipe looks amazing – quick question, in the ingredients you put 1/2 stick butter but put 8 Tblspn – is it a half or full stick of butter? Thanks so much!!!
Thanks for catching that Jeanne, just edited it. Should be 1 stick 🙂 Have a great day!!
oh my gosh jenny!! this looks so gooey and delicious! perfect.
We’re pumpkin-holics!! I can’t wait to try this one!!! Surprise my daughter with it! She lives for pumpkin season!!
Us too Sandi! Hope your daughter enjoys!
Oh wow this looks amazing!
Gorgeous, Jenny
That looks great! I don’t usually like to use cake mixes, but I think I definitely would in order to give this a try!
I see that you are using a new kind of cinnamon. Do you find that it makes a difference in your baking. Do you prefer that over “regular” cinnamon.
You know Lisa, I don’t find a huge difference in the cinnamon. This one photographed is a touch stronger than the regular cinnamon, but I wouldn’t go out and buy a new one just for this recipe 🙂 Hope you enjoy!!
I’m having evil cinnamon roll thoughts now, but I forgive you. This looks awesome, Jenny!
Lol! Thanks Lori 🙂
I can’t stop swallowing…this looks divine! I can’t wait to make this.
Oh my goodness – I want one of those for breakfast!!!
Wow! This looks amazing! Can’t wait to try it. I love, love, love Fall for this very reason!
I agree Sarah, I love Fall baking!!
this sounds delicious! I have only one question: if I were to do this without a cake mix (since I never have those on hand), what are the parts that I would add to my regular yellow cake batter to achieve the yummy result? The sour cream and pumpkin and pudding? and of course the cinnamon and glaze. Thanks! I always enjoy seeing what you have created, I just wish I knew how to alter the recipe to use a scratch cake batter instead of the box. I may buy a box of mix just to make this for this weekend, though. I am making treats to bring to a Horse Rescue Barn’s open house and I’m sure these would be a hit!
Hi Larissa,
Since I haven’t tried this recipe any other way, I can’t say what substitutions to use. You could do some experimenting though 🙂 Have fun!!
I found a homemade yellow cake mix at http://www.lifewithchickens.com I may try that soon. I’ll let you know how it turns out.
It was so good!! I think I’m making it again this week. Also, I found the same recipe, only with cream cheese frosting on feedmytemple.com…8 days after your post…crappy that someone would steal your recipe, change the topping and not credit you at all for the base…
This sounds so yummy! I’m loving the photos!
oh.
my.
word.
this is so dangerous and i don’t even care if i eat the whole thing!
Oh my, I need a huge slice immediately!
This looks out of this world!!! I will definitely need to make this. Perfect for the holidays 😀
I’m sure this cake is very yummy and great for this autumn time!
Thank you,
Sibylle
This is awesome! Love how simple it is to jazz up a simple box mix and it looks absolutely delicious!
Omg Jenny!! I saw the teaser pics on Instagram and was seriously waiting for this one.
Thank you for being amazing and making something that I just have to have, asap.
I love that you said that you enjoy watching your boys’ reactions to your baked goods…I do the same thing w/ my family. I can tell when I have a hit on my hands by a 4 yr olds reaction. Kids can’t fake it. ha!
I just pinned this to my Pumpkin Board on pinterest, too.
I seriously love trying out my recipes on my boys, because like you said, they will tell you the truth…good or bad 🙂 Thanks for your sweet comments!!
Oh my gosh Jen, I am so excited to try this one! I’ve been dreaming about this recipe ever since you posted it on Instagram. Stayed up late just to see it posted!! 🙂 Have a fab Thursday, miss you!! xoxo
Hey girl! So glad you are going to give this one a try, it is going to be a regular at my house 🙂 Hope you have a great day!!
This sounds really yummy. I think I will make it for Thanksgiving but I will leave the sugar frosting off and spread with vanilla ice cream and roll it into a ice cream roll.
Is this cake mix the Old 18 oz or new 15 oz? ThAnks
15 ounce, but honestly either will work fine 🙂