This sheet cake is about to blow your mind! Sharing my Cinnamon Roll Pumpkin Sheet Cake today! This sheet cake is simply perfect for your Holiday Dessert table, packed with sweet cinnamon 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!
Here I give you my Cinnamon Roll Pumpkin Vanilla Sheet Cake. I love watching the reaction of my boys sampling my baked goods. I gave them a bite after school a couple days ago of this sheet cake and their expression was priceless. 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.
Be sure to follow Picky Palate on Instagram where you’ll get sneak peeks of what’s coming to the blog! Enjoy!!
Ingredients For Pumpkin Sheet Cake
Here you have your line up of ingredients. You are likely to have most of these things in your kitchen right now!
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.
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.
Start with dumping all of the cake ingredients into the mixer. No particular order really, which is so nice. No messing this up 🙂
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.
- 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!
Add those eggs.
How gorgeous is that?!
Transfer the sheet cake batter to the prepared baking sheet.
Spread the cake evenly to the edges.
Prepare The Cinnamon Roll Topping
Melt your butter, add the brown sugar and cinnamon 🙂 Drizzle the cinnamon mixture over your cake.
Does not have to be perfect. Just drizzle evenly and you’re good to go. Run a knife through the batter, up down, side to side, to swirl the goodness then bake 350 for 30-35 minutes.
Here’s a shot of how it looks right after baking, wait until you smell the aroma!
When the cake comes out of the oven, whip up the drizzle. Drizzle while the cake is still warm….
….so it melts lovely like this 🙂
Try serving warm with a small dollop of vanilla ice cream too.
Cinnamon Roll Pumpkin Vanilla Sheet Cake
Ingredients
- 1 box yellow cake mix
- 4 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!
Nutrition
Pin To Your Favorite Recipe Board
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 🙂
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!!
This is awesome! Love how simple it is to jazz up a simple box mix and it looks absolutely delicious!
I’m sure this cake is very yummy and great for this autumn time!
Thank you,
Sibylle
This looks out of this world!!! I will definitely need to make this. Perfect for the holidays 😀
Oh my, I need a huge slice immediately!
oh.
my.
word.
this is so dangerous and i don’t even care if i eat the whole thing!
This sounds so yummy! I’m loving the photos!
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…
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!!
Oh my goodness – I want one of those for breakfast!!!
I can’t stop swallowing…this looks divine! I can’t wait to make this.
I’m having evil cinnamon roll thoughts now, but I forgive you. This looks awesome, Jenny!
Lol! Thanks Lori 🙂
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!!
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!
Gorgeous, Jenny
Oh wow this looks amazing!
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 my gosh jenny!! this looks so gooey and delicious! perfect.
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!!
Looks amazing! Love fall & all the pumpkin stuff!
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!!
Yeah, I bet your house was smelling amazing once you pulled that bad boy out of the oven! Yum yum yum!
As my daughter would say, these look so hackin awesome! I can’t wait to try these!
This looks amazing! I’m going to make it this weekend for my family that is visiting! Thanks so much for sharing! 🙂
Wow – I will definitely be trying this one out!
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.
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 my gosh. This looks amazing. On my weekend to do list, for sure!
I will definitely make this on Saturday. My cousin’s son is turning one…and there’s always room for an extra cake, right?
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 🙂
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???
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!
This is genius!!
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! 🙂
I have to make this! Looks amaaazing!
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!
my mouth is watering!!!
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!
oh my goodness I am most definitely making these this weekend!
Okay, this recipe is officially dangerously good! I will be making it for Thanksgiving and Christmas for sure. I love the simplicity of it!
That looks amazing! All the flavor of a cinnamon roll without all the fuss. Fabulous!
yummy. good!! (:
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!
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.
I know what I’ll be baking up this weekend, THIS! This is fantastic! 🙂
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!
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!!!!:)
This looks amazing! Thanks for sharing this recipe. I hope I get to make it soon! 🙂
OH. MY. WORD!!!!!!!!!!!!!!!!
I am in heaven! and hungry now!
xoxo
Jen
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!
My son would love an after school snack like this, scrumptious! That pumpkin brand always seems to work with recipes so well-
Made these for our work Autumn potluck today! Love!
any way to make this a vegan recipe? or at least with out the instant pudding substitute.
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.
how many inches is a jelly roll pan?
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:)
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.
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.
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 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 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 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.
Seriously looks FABULOUS. I have pinned more recipes on here that I can make in my lifetime! THANK YOU!
I’m so saving this for my cheat day. Looks delicious.
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?
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 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!
What size jelly roll pan? -15 x 10 or 17 x 12? Thanks!
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!!
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!
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 could NOT stop thinking about these ever since I saw your post on Thursday! I made them on Saturday with just a couple of changes (I browned the butter before adding the brown sugar, doubled the cinnamon, and added 1/2 tsp. of vanilla to the glaze). They were seriously amazing, I could not get enough! I took them to a Halloween party and they were devoured! Thanks for the awesome recipe.
This is sooooo good. I made it this weekend to try before Thanksgiving. Will definitely make it for the whole family when they come!
I made this last night for a dinner party I had and Oh my goodness was it good! Not one person left without wanting this recipe! I used the buttermilk and LOVE the way it turned out♥ Thank you for yet another fabulous recipe 😀
I made this tonight but had to substitute the pumpkin with strawberry jam and applesauce. It turned out so well! Thank you for the recipe! It is delicious!!!
Oh, and I also added peanut butter to the glaze. Changed my life. lol
I made this it was very good, but I hate cooking with boxes of chemicals- cake mix and pudding. I’s rather make it from scratch.
Wow this looks absolutely amazing, and so simple too!! Would love to make this over the weekend! 🙂
I just made these, AMAZING! Next time, I’m going to add pumpkin pie spice to the cake mix too. Thanks Jenny!
These are incredible! I have already made 2 batches with requests for more! Yummy! Thank you for sharing!
Love heating it! We love it here too!!
Made this today!! I think I might eat the whole pan myself!! Thanks for sharing!
So glad you like it! It’s dangerous I tell you!! 🙂
Made this last night – yummy!! I didn’t use a cake mix – used 2 cups flour and 1 tblsp baking powder and sub’d butter for the oil. Worked out well.
Thanks for the good recipe!
Just made this on Thursday!! It was absolutely amazing! And such a simple recipe to make! Everyone loved it, said it was their new favorite dessert! Thanks so much 🙂
Thanks so much for the great recipe. I think this should be called “Crack Cake”. Just made it and can’t stop cutting off another little piece after another to eat!! Definitely making this for Thanksgiving.
These are to die for! I will definitely keep this in my favorite baking recipes, since my husband and I couldn’t get enough of it! It paired well with coffee in the morning, too. Thank you for sharing your awesomeness!
So incredibly easy and good! Just baked this and now I am trying to figure out how to get it out of the house so I don’t eat it all! Delicious!
Just made this tonight…. Delicious! So moist…. It’s a keeper!
These are so yummy! I would compare them to bread pudding. It’s not too sweet either.. despite all the yummy ingredients! I made them for a halloween happy hour and they were the hit of the party! I will be passing on your site to all of them.
I made this this morning for work…….. OH MY! I had countless rave reviews and requests for the recipe. It is divine! And it was easy! Pumpkin flavor is not strong.
This. Was. Delicious.
My friend made 2 pans of this dessert and gave one to my family! We loved it and I’m making it for dinner this Sunday with 22 family members- who will all love it as well. It takes on more of the pudding texture when served cold and a cobbler when warmed. I put a dollop of homemade whipped cream on top and served warm – yum!
Thank you so much for this recipe. Made it for desert tonight and it was AWESOME!!!
Oh my gosh I have been up way to long, this cake looks out of this world, Im hungary, my mouth is watering. Got me, Im a new follower.
Karren
http://livelaughlovetoshop.blogspot.com
http://ohmyheartsie.blogspot.com
Hi ! This looks fabulous and I can’t wait to make it. I am not sure if my pan is the right size. Could you give me the measurements of the pan. Thanks for all of the recipes, I love them!
I am also wondering what size jelly roll pan you used as they come in different dimensions. Thanks I cannot wait to try this!
Hi! Any tips for us starving students without electric mixers?
This looks amazing I would LOVE to bring it to my friend’s Thanksgiving Potluck on Friday.
Love, love Pumpkin. I’m going to try this out today. Thanks!
I tried this two weeks ago and it was a huge hit! The second cake went in two days. Definitely a keeper! Thanks! 🙂
Just made this and I used a half sheet pan if that helps any of the other commenters. Jen, mine turned out good but the base has almost a rubbery texture and does not look like yours. Do you think I beat the batter too much? It does still taste good but I expected a different texture….thanks for your blog. I always enjoy it!
This looks soooo delicious! I LOVE pumpkin and cinnamon! However I don’t have an electric mixer cause I’m a poor college student.. can this still be made without one and still taste awesome?!
Literally the most delicious thing EVER! Even posted it on my blog 🙂 http://randmoeness.blogspot.com/
SO easy!!
This looks soooo delicious! I was wondering if this can still be made without an electronic mixer and still taste as good??
I whisked it for a good 10 and it turned out fine!
Um…I just stumbled upon your site – first it was the Pumpkin Toffee Rolo cookies, then some yummy chicken stew, then…then THIS!!! I think you have a new fan!!!! This, and soooo many other things, look just too good! Wow! Thanks for the great recipes! Can’t wait to start making them!
I made this for a bunch of kids and was worried about their reaction…they each had 2 servings! It was a HUGE hit!
I found this on Pinterest and I have been dying to make it. I finally made it today and it is delicious!!! And surprisingly easy too! My family is going to love it. 🙂
Hey Kim,
My icing ended up sort of being absorbed into the cake rather than act as a topping. Still tasted good, but not as pretty. Did I drizzle it too early?
Carly
this cake is sooo delish. I made it this past weekend for my future father-in-law and I think that a cake this good was a sure fire way to his heart! Thanks!
Oh my my my my my…this is simply divine! I visited my daughter and family last week and made it for them. We couldn’t get enough and it was even better the next morning. A definite keeper. Thanks for another fabulous recipe!
Yum!! Those look delicious!! I’ll have to make some!! What size pan did you use?
Hey, love this recipe. I was wondering if this cake would work in a deeper pan or dish? I would love to try this out for thanksgiving!
I really wish you had answered that question about what size your jelly roll pan is – I have this in my mixer right now, and I just realized I don’t know what size pan to put it in! I will guess, but please tell!
I love reading recipe blogs but rarely try the recipes. But I read this one and knew I had to make it. You weren’t exagerating . . . they really are THAT good! So delicious. This is going to be a lifetime recipe for me. Thanks so much!
Okay, it’s in the oven as we speak….but not after a couple of “senior moments” on my part! I forgot the sour cream and spread the whole batter in the pan and had to scrape it all out to add it….then I put the cake in the oven and realized I didn’t put the cinnamon-sugar mixture on top! LOL What a morning! All crisis has been averted-now I wait until this luscious creation comes out so I can glaze it! Phew!
Just made this dish and let’s just say, delicious! I added a touch of vanilla to the drizzle and instead of just cinnamon added ginger and a dash of nutmeg and cloves. This will be a Thanksgiving hit (if I can stop myself from eating the whole thing)!
im making this for thanksgiving. cant wait but have a question. is the butter melted or soften. thanks!
It’s melted 🙂 Hope you enjoy!!
so do you use JUST the cake mix in the bag that comes in the cake mix box? or do you have to also add in all the ingredients that the cake mix box tells you to? Hope that question makes sense! I’m planning on making this for my mother Thanksgiving morning to make all that cooking more enjoyable for her!
I found this on pintrest and it looks amazing. I am actually making this today for Thanksgiving but I am making a sugar free version so my mother in law who is diabetic can give it a try. I hope it turns out as good as yours looks 🙂
I made these today for thanksgiving… There are no words for the perfectness of this! My entire family is now obsessed, with good reason! Definitely will be making an appearance many times this holiday season!
Hi, quick question, can I replace the yellow cake mix for a box of pumpkin cake/bread mix I have on hand? Will it still work out you think?
best cake ive ever had. i made if for my friends birthday and for thanks giving both times it was gone the same day i made it
Jen, found your website by accident when I was searching for a peanut butter Oreo recipe, and I’m so glad I stumbled upon it! I made this cake yesterday, and it was scrumptious!!! Everyone in my family loved it! And that’s saying a lot since I’m not very good at baking. This is the second recipe in a row that I made from your website, and so far it’s been a great success! Your recipes have sparked some confidence in the art of baking 🙂 Thank you!
What would you think if i substituted cream cheese for the pumpkin ? I personally don’t like pumpkin so I was trying to think of something to use instead of it….do you think it would work with cream cheese instead ? and if so.. how much would I use?
Thanks,
Donna
How large is your sheet cake pan?
I made these for Thanksgiving this past year, and they came out amazingly! My whole family devoured them so quickly! Great recipe. Definitely one of my faves. <3
Jenny, I love love LOVE your blog. Just have to start with that 🙂 All of the receipes I have tried from here I have gotten RAVE reviews. The number one dessert, though, is this one! I have made it a couple of times and everytime people just love it and I tell them your website. So, thank you THANK YOU for all of these wonderful recipes! I can’t wait to make more!
Kasey
Quick question- Is there any way that I could make the glaze with just milk? My dad is lactose-intolerant and can’t have heavy cream. Look delicious ~
Is there any substitution I could use for heavy cream that you know of?
Hi Paige, you can use milk, but the consistency will be very different.
My mom made this recipe for Thanksgiving and everyone went nuts for it! It was the first dessert to be completely devoured! Thanks for sharing this recipe!
Can you tell me what kind of camera you use? Those are the clearest pics ever!!
Looks delicious but I want to say whats the point of having organic pumpkin if you’re going to use pudding mix and cake mix? 🙂 🙂 Kidding… sorta.
That looks amazing, I can’t wait to make this!!! Your newest follower, I’m hooked!
I made this tonight. We thought it was very good – a quick, easy recipe at that. Mine though, seemed to be more like a pumpkin pie consistency instead of a drier cake consistency. I baked it 34 mins. We didn’t feel it was underbaked and it was very good, but unlike a cake. Did anyone else notice this? Should I have baked it longer? The toothpic test was clean.
Same thing happened to me and I baked mine for almost 45 mins, I have a small oven.
Made it. love it. will make it all the time (thanks for ruining my diet) 😉
Can I susbtitute something different from a can of pumpkin in the pumpkin-vanilla sheet cake?
I was wondering the same thing I think that some stewed apples would be good
If you’re going to add all those ingredients, why use a cake mix at all? Why not just flour, sugar, baking powder and salt without all the nasty preservatives and chemicals?
It sounds good, but I’ll have to figure out what real food ingredients to use instead of the mix.
I’m off work tomorrow and this is #1 on my (very long) “to do” list. Will be great to sit down for my mid morning break and have a piece with a cup of hot coffee. Looks YUMMY!!!
O this is so good I will make this again and again. So good hot or cold.
This was so good. I made it today with my son and even my super picky eaters liked it! Thanks so much
This sounds delicious…..can’t wait to try it. I bake every week and take the goodies to my Civil Air Patrol Squadron…..they are gonna love this one!! Thanks for sharing.
Mine came out weird, like the center looks more like pumpkin pie than a cake. Wondering what I did wrong. Maybe not baked long enough. I used Libby’s Pumpkin and large eggs, that’s really the only difference. Oh, and I found this awesome Cinnabon icing recipe. Still taste good though.
I made this a couple of days ago and it was delicious. I split the recipe into two pans so I could bring one to a family I was bringing dinner to. I took them out of the oven when they were just pulling away from the side of the pans. Very delicious. I will make again.
Just made this for a family get together. Not only does it bring the most amazing aroma to your home, but it tastes delicious too! Thanks for the awesome recipe that I will be sure to use time and time again 🙂
Made this for work a couple weeks ago and it was a big hit…have one in the oven now only this time I added pumpkin pie spice to the cake batter, tastes yummy! Thanks for a great recipe!
Can’t wait to make this for my daughter’s baptism party!
I baked this for my friends at work for a trial run. Before i made it for my scentsy party. Everyone loved it. Those that dont know me that well at my job call me the bake lady !! 🙂
OOOO also i ended up mixing the butter, brown sugar, cinnamon, powdered sugar and cream together and baking it for the normal time. and it came out good. it was just on the verge of being cristalized. i did it that way so it wouldnt be so messy.
I was requested to make it for my best friend daughters bake sale!!
OMG this was WONDERFUL
I chose to make it for a Pumpkin cook off for work- well of course I had to make 2, 1 to try at home, and the other for the contest , we just cut into the first one – AND WONDERFUL!!!! Thank you so much
I made this today and it is AMAZING!
This is a great recipe, however mine tastes a little “eggy”. I think I’ll only add 3 eggs if I make this again.
I made this last night and it came out delish! Really moist and yummy- every one loved it. For people who are asking about size pans – I used two disposable 1/2 sheet ovenware from e-z foil. Came out perfect
This recipe is literally all of my favorite desert flavors in one. I made this tonight for my coworkers and it turned out amazing. The only things I did differently was use cheesecake pudding, since i didn’t have any vanilla. I added a little vanilla extract to the batter and the icing, and used a bit of baileys coffee creamer in that to see how it would taste. And it came out wonderful. It was hard not to eat the batter! Thanks for the great recipe!
I’m making TWO of these cakes for Thanksgiving this year! One for my family and one for the in-laws!!! I made it last year and it was a BIG hit! Thank you sharing this most amazing cake!!!!
I never feel compelled enough after eating anything to leave a comment, but this is by far the best pumpkin dessert I have ever had, and as far as desserts go it goes right up there with creme brule and a hot chocolate flourless cake I had on a cruise, thanks so much!!
Mine is very gooey…. it’s been in the oven for over an hour now! I’m not sure what the consistency is supposed to be. Oh dear.
Tried this for thanksgiving and it was delicous!
Hi! Not sure what I did wrong but this didn’t have a cake texture at all. It was very dense. Almost had the appearance of pumpkin pie when you sliced it and looked at it from the side. Is that how it was supposed to turn out? It was more like a bread pudding or something?! Help!! Thanks!
Sorry for missing your question. Sounds like you needed to cook it longer. 🙂
This was a huge hit..Absolutely delicious!! The only change I made was using a can of sweet potatoes instead of pumpkin because it was all I had on hand. I just pulsed the sweet potatoes in the blender a few times to smooth them out. My family loved this!! Will definitely make it again.
I tried this with the spice cake mix instead because that is what was in my pantry, OH YUM!!!
This recipe sounded so good, and looked so good. My husband couldn’t wait for it to get done. The flavor was good but the middle stayed like pudding. Just too much liquid in the recipe I think it was the stick of butter that caused the problem. We were very disappointed in the outcome. I even baked it for 10 min.s more to try to dry it out. Just didn’t work.
I just made this and it was fantastic. Truly a winner of a recipe. I served it with the Pioneer Woman’s maple cream and it was heavenly. Thanks for the recipe!
Megan, thanks for your comment. 🙂
Made it this evening and it was a big hit with the kiddos….. and Mom lol. Thanks so much for sharing. Its definitely a keeper!
Sherri, Thanks for the comment! 🙂
What can I use instead of heavy cream in the icing? Lactose-free substitution necessary.
Hi Leah, I’m sorry I do not know. I’ve never looked into Lactose-free products. I would start by searching for specific substitutes for heavy cream. 🙂
Hi! This looks amazing!
Egg allergy alert! I have an allergy to eggs, and was wondering if you have a recommendation to replace the eggs: maybe more sour cream, or silken tofu, or unsweetened applesauce?
Thanks!
Hi Rachell, although we have not tested this recipe replacing the egg, you can replace the egg since the recipe calls for only 1. Some products I’ve heard of, but not necessarily tried, are bananas, like you said applesauce & tofu, and ground flaxseed and water. try this page for suggestions: http://www.kidswithfoodallergies.org/resourcespre.php?id=104&#egg-substitutes-in-baking Good Luck!
Hi! What size jelly roll pan would I use? Can’t wait to make this. Thank you!
You would use a half sheet size. 🙂
Can’t wait to try this recipe! Thank you!
Hello. Is it possible to leave out the pumpkin and make this a plain vanilla cinnamon roll cake or would it totally change the texture? Thanks.
Hi Candice, yes you can leave out the pumpkin no problem. I have done it before 🙂
I saw you post this on Facebook yesterday! I made it for my family last night and it was DELICIOUS!! It smells sooo good while baking 🙂 Love, love, love and I will be making it again for sure! 🙂
Thanks for sharing, so glad you love it. 🙂
This is really, really good and very gooey! The only substitution I made was to use melted butter in place of oil in the cake because that is all I had at home. I am already sharing this recipe with a friend and it is definitely going in with my other favorites. Thank you for sharing! 🙂
So glad to hear it! Thanks for sharing!
THAT LOOKS DELICIOUS!
I can’t wait to make this, it looks so nice!
Such a lovely idea around the time of halloween to! I love baking, its so much fun! 🙂 I can’t wait to try this out!
Abbie xxx
Oh my word, this is ridiculously good! I just made it now and it is unfair how good it is! I did adjust slightly by adding a teaspoon of pumpkin pie spice to the batter and did half cinnamon and half pumpkin pie spice for the topping. Beyond good! Thanks for this wonderful recipe!
You’re welcome. Glad you like it. 🙂
If I’m making it the night before and serving at a work function, how long beforehand should I take it out of the fridge?
You can serve it chilled or room temperature so any time is fine. 🙂
Very good! Thanks for the recipe. Next time I think I’ll add some pumpkin pie spice.
Wow this looks amazing can’t wait to try it. I wonder how it would be with a spice cake mix instead of yellow cake! Yummy
This cake was absolutely delicious!! Definitely the most moist cake ever with such a great flavor! Thanks for sharing!
This is absolutely amazing. I have made this several times and my family loves it and I make it every year for Christmas and Thanksgiving. Thank you for sharing this wonderful recipe.
Thank you for the lovely recipe. Happy Thanksgiving to you and your family.
This was awesome! I think it will be my contribution to Thanksgiving dinner this year. I’m going to add some walnuts to the batter.
Just ate it and was surprised I don’t usually like things with pumpkin and cinnamon but when I tried this I was in awe of how delicious it was keep bakin to give us more recipes
I made this for “Women’s Day” yesterday and it was a BIG hit! My intentions were to take a picture before it was served but people had already started eating it while it was still in the kitchen
I made this for work birthdays and they all went absolutely crazy over it! My coworker said it was “the best thing I”ve ever put in my mouth”. Three people asked if I would make it for THEIR birthday. I didn’t have a half sheet pan either, I just found the biggest rimmed cookie sheet I own. I believe it was 11 x 15. It turned out just fine, was done a few minutes earlier! Thanks for always being my go-to for fun and unique baking ideas!
I have made this recipe several times over the past two years. I love the moist smooth texture and the perfect balance of flavors. It’s my go to recipe when I want a pumpkin treat. Since I don’t have a 1/2 sheet cake pan, I use both a 13×9 and a 4×4 glass baking dish. Mine always turn out as beautiful as the ones pictured in this site. THANK YOU for this recipe! It made a pumpkin lover out of me.
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Thanks for the post. It is really nice recipe,Cinnamon roll pumpkin vanilla sheet cake. It is one of the favorite for me. I want to add one more thing, this is coffee flavor. If I will mixed it, It will be more testy.
I’m drooling over these!! Definitely going to try them for a weekend breakfast!
This was a HUGE hit at my event today. It’s not like me to try out a new recipe when I’m going to a potluck, but I was brave.
Does yours actually turn our like a cake consistency? Mine is very soft and creamy. Maybe I didn’t bake it long enough, but everyone liked it this way!
I didn’t have sour cream in the house so I mixed some evaporated milk with a little vinegar. My mom taught me to do that in dessert recipes that call for buttermilk or sour cream. I also had no heavy cream so I made my glaze with 1% milk.
This is a keeper recipe!! Thank you so much for posting.
Could I use white chocolate instant pudding instead?
AMAZING RECIPE! I’ve made it several times and it turns out perfect every time! So fluffy, moist, and pumpkin-y. Im not kidding when I say everyone loves it. Thanks for this one Jenny!
Thanks Lisa!
Made this for the first time today! Came home with an empty pan from Grandma’s. Definitely a four star recipe! Even the non pumpkin eaters loved it!