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Cinnamon Roll Pumpkin Vanilla Sheet Cake

Course Dessert
Cuisine American
Keyword baking, cake, cake mix, cinnamon roll, dessert, holiday, pumpkin, sheet cake, thanksgiving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Calories 321 kcal
Author Jenny

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

  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!
Nutrition Facts
Cinnamon Roll Pumpkin Vanilla Sheet Cake
Amount Per Serving
Calories 321 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 50mg17%
Sodium 303mg13%
Potassium 121mg3%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 35g39%
Protein 3g6%
Vitamin A 4305IU86%
Vitamin C 1.2mg1%
Calcium 110mg11%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.