Cinnamon Roll Pumpkin Sheet Cake

5 from 1 vote

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!

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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ingredients for pumpkin sheet cake

What You’ll Need

  • 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.

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
  • 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!

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, cinnamon roll pumpkin sheet cake, dessert, holiday, pumpkin, sheet cake, thanksgiving

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photo collage of sheet cake

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236 Responses
  1. Cristina

    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!

  2. Meka

    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

  3. Brittany

    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

  4. Deborah

    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.

  5. Alexis

    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.

  6. Diane

    This cake was absolutely delicious!! Definitely the most moist cake ever with such a great flavor! Thanks for sharing!

  7. Kathy

    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

  8. Melissa

    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?

  9. Devan G

    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!

  10. Abbie

    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

  11. M. Wright

    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! 🙂

  12. Melissa

    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! 🙂

  13. candice

    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.

  14. Rachell R

    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!

    1. Jenny

      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. 🙂

  15. Sherri

    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!

  16. Megan Walker

    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!

  17. Lynn Dulin

    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.

  18. Carla

    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.

  19. threemonkies

    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!

  20. Andrea

    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.

  21. michelle

    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!!

  22. Kelly

    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!!!!

  23. Nao

    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!

  24. Daniella

    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

  25. Tamra

    This is a great recipe, however mine tastes a little “eggy”. I think I’ll only add 3 eggs if I make this again.

  26. Audra

    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

  27. Kayla Griffin

    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!!

  28. Kayla Griffin

    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 !! 🙂

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