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!
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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!
Looks so yummy….can’t wait to make it. I will have to do a trial run to make sure it is good enough tho lol!!
I have to thank you SO much for posting this recipe. I knew I had to try it as soon as I saw it on your site, and boy am I glad I did! I baked it yesterday for a large family dinner and it was thoroughly enjoyed by everyone, ages 2 to 56. I posted the recipe on my site with my changes here http://www.dreamingofwhitechocolate.com/2011/10/cinnamon-roll-vanilla-pumpkin-sheet.html. Of course I remembered to give you credit too for your delicious creation. Thank you again!
I made this yesterday! Phenomenal!!!
I , for some crazy reason, had no powdered sugar anywhere in the house. So I just whipped the heavy cream into whipped cream and served it. Yummy!!
What size jelly roll pan? -15 x 10 or 17 x 12? Thanks!
I made this recipe for today and it was a huge hit! Even the people who claimed they didn’t like pumpkin loved it. Thanks so much for sharing your recipes!
OMG! I was passed the link to this pumpkin-heaven this week and immediately wanted to make it for some friends that came to town this weekend. We had it for dessert tonight and it was a HUGE hit! I will be making this for every holiday, and it was SO EASY! Thank you for your creation! 🙂
I cannot wait to bake this! I am a lover of all things pumpkin and this just looks fantastic! I was buying the ingredients tonight and ran across a pumpkin spice flavor of instant pudding. I bought that and vanilla but I can’t decide which to use. Do you think it is worth experimenting with the pumpkin spice one?
I’m so saving this for my cheat day. Looks delicious.
Seriously looks FABULOUS. I have pinned more recipes on here that I can make in my lifetime! THANK YOU!
I love pumpkin desserts! This cake looks amazing. And the pictures are pretty. Love this post. Might have to make these for myself to get my pupmkin fix.
Oh my happy day! I could eat the whole tray. I would have to sneak some in the wee hours of the morning but that’s doable ;D
i just made this and it is really really good!!! i was wondering too…what exact size pan u used…this came out really really thin…BUT still delicious!!!!!
Oh wow this looks delicious!! We dont use pumpkin much in desserts in Oz but after seeing so many, Im so keen to try 🙂
I can see why your kids went crazy over this one. It looks so incredibly moist and, really, you just can’t beat cake with pumpkin.
YUM!
Wonderful pics and descriptions.
On the measurements–
The pan looks like a 1/2 sheet pan. If it is, the dimensions are 13×18.
That means (2) 9×13 pans will do as a substitute for those that lack a sheet pan in their arsenal.
Oh my word!! Looks gorgeous and I bet it smells even better….I think I need to make it to find out! PS- I call them eggies, too:)
how many inches is a jelly roll pan?
This looks absolutely amazing!! I am a HUGE fan of any dessert using pumpkin. I am definitely making this during the weekend, but I am thinking about using a spice cake mix instead of the yellow.
any way to make this a vegan recipe? or at least with out the instant pudding substitute.
Made these for our work Autumn potluck today! Love!
My son would love an after school snack like this, scrumptious! That pumpkin brand always seems to work with recipes so well-
I made this last night because it looked so delicious. I rarely bake, so I was wondering what the consistency of the cake is supposed to be. I’m not sure if I just didn’t cook it long enough or if it’s actually supposed to be a little soft? Either way, it still tasted soooo good.
Yes, the cake should be very gooey and soft 🙂 You can eat it w a spoon!!
Yay! I’m so excited because that means I made it right! Success!!! Thanks!
OH. MY. WORD!!!!!!!!!!!!!!!!
I am in heaven! and hungry now!
xoxo
Jen
This looks amazing! Thanks for sharing this recipe. I hope I get to make it soon! 🙂
Thank you for creating and posting such a delicious recipe!!! I will make this next time with a gluten free cake mix so I can eat more than a small sliver….. This was worth falling off the gluten free wagon for a moment. SOOOO AWESOME!!!!:)
I will have to say that is one of the best looking recipes I have seen. Your photography is also very nice.
I just know that would not last long around our house. Yummy, yummy!
I know what I’ll be baking up this weekend, THIS! This is fantastic! 🙂
Couldn’t wait to get home to try this recipe. Love it 🙂 Shared some with my sister who doesn’t like pumpkin and SHE loved it too.
Made this tonight – AMAZING!! Thank you so much!
Kim, was your glaze thin enough to drizzle? I used the exact measurements of heavy cream and sugar and it was too thick to drizzle!
Hi ladies, I should have added in the recipe that you might have to add a touch more cream to the drizzle if needed. Hope you added a little more to thin it out:)
Thanks Jenny! One last thing, there are different sizes of jelly roll pans, what size do you have?
I have the same question about the jelly roll pan Jenny! What size??
Yes wondering about the jelly roll size pan you used – thanks!
yummy. good!! (:
That looks amazing! All the flavor of a cinnamon roll without all the fuss. Fabulous!
Okay, this recipe is officially dangerously good! I will be making it for Thanksgiving and Christmas for sure. I love the simplicity of it!
oh my goodness I am most definitely making these this weekend!
I bought a bunch of vanilla instant pudding mix when they went on sale, and made this:
http://chocotuile.blogspot.com/2011/09/reward-to-myself-tortuga-rum-cake.html
But you’ve given me another idea to play around with! Thanks! It looks delicious!
my mouth is watering!!!
Do you think this would work with sweet potatoes too? I’m sad to say I’m not a pumpkin fan, but sweet potatoes, yum!
I haven’t tried it, but sweet potatoes seem to have the same consistency, give it a try!!
It finally got “cool” here in South Florida (60 at night)… This weekend might be perfect for it!