Cinnamon Roll Pumpkin Sheet Cake

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.

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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

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!

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.

Gorgeous pumpkin cake batter.

Transfer the sheet cake batter to the prepared baking sheet.

Spread the cake evenly to the edges.

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.

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.

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

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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

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