Cinnamon Roll Pumpkin Sheet Cake

5 from 1 vote

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.

baked sheet cake

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 for daily recipe inspiration.

ingredients for pumpkin sheet cake

What You’ll Need

  • yellow cake mix
  • large eggs
  • canola oil
  • sour cream
  • heavy whipping cream
  • pumpkin puree
  • instant vanilla pudding mix
  • butter, I use salted
  • brown sugar
  • ground cinnamon
  • powdered sugar

ingredients for sheet cake in mixing bowl

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

  1. Preheat oven to 350 degrees F. and spray a half sheet size baking pan (13 x 18 x 1) with non stick cooking spray.
  2. 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.
  3. 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.
  4. 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!

adding eggs to mixing bowl

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.

cake batter for pumpkin sheet cake

Gorgeous pumpkin cake batter.

transfer sheet cake batter to baking pans

Transfer the sheet cake batter to the prepared baking sheet.

spreading sheet cake batter to edges of cake pan

Spread the cake evenly to the edges.

making cinnamon layer for sheet cake

Melt your butter, add the brown sugar and cinnamon 🙂 Drizzle the cinnamon mixture over your cake.

drizzle cinnamon mixture over cake batter

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.

baked sheet cake out of oven

Here’s a shot of how it looks right after baking, wait until you smell the aroma!

prepare drizzle for pumpkin sheet cake

When the cake comes out of the oven, whip up the drizzle. Drizzle while the cake is still warm….

baked sheet cake

….so it melts lovely like this 🙂

baked pumpkin sheet cake

Try serving warm with a small dollop of vanilla ice cream too.

sheet cake

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

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

sheet cake
5 from 1 vote

Cinnamon Roll Pumpkin Vanilla Sheet Cake

This Cinnamon Roll Pumpkin Vanilla Sheet Cake is the perfect dessert for your Thanksgiving Dinner!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings: 16
Calories: 321kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • mixing bowl or stand mixer
  • measuring cups
  • measuring spoons
  • half sheet pan

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

Calories: 321kcal | Carbohydrates: 51g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 303mg | Potassium: 121mg | Fiber: 1g | Sugar: 35g | Vitamin A: 4305IU | Vitamin C: 1.2mg | Calcium: 110mg | Iron: 1.3mg
Keywords: baking, cake, cake mix, cinnamon roll, dessert, holiday, pumpkin, sheet cake, thanksgiving

Pin To Your Favorite Recipe Board

photo collage of sheet cake

Related Posts

236 Responses
  1. Karen

    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!

  2. Elise

    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 🙂

  3. Jennifer

    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.

  4. Amy

    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.

  5. Ginny Lackey

    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.

  6. Kristen

    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!!!

  7. Heather

    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.

  8. Juna

    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.

  9. Suzy

    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.

  10. Anastasia

    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!

  11. Hannah

    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 ~

  12. Kasey

    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

  13. Kendra Peters

    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

  14. Donna

    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

  15. Miriam

    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!

  16. Riannon

    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

  17. Nadly

    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?

  18. Vicky

    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!

  19. Kristy Wallace

    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 🙂

  20. trudy

    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!

  21. Michelle

    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)!

  22. Lora

    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!

  23. MaryAnn

    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!

  24. Lauren

    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!

  25. Stephanie

    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!

Leave a Reply

Recipe Rating




Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! Read More...

Recipe Categories

Picky Palate Disney Hungry

Never Miss an Update!

Sign up to get easy recipes or Disney tips delivered to your inbox for FREE!