I really wish I had better pictures so you could truly know the amazingness that was this cake. I kind of put off making this until the last minute for a gathering so I only had time to snap some quick pictures but it was so yummy that I wanted to make sure I shared it with you during prime pumpkin season.
I love pumpkin, cinnamon rolls and cake for that matter so I knew combining them would be good….really good. And it was. The pumpkin with the buttery cinnamon swirl is what I loved about this delectable dessert. Don’t worry about all the calories, they were rich so a small piece will be enough to satisify you! This would be the perfect dessert to share at Thanksgiving!
Pumpkin Cinnamon Roll Sheet Cake
recipe from Picky Palate
1 box yellow cake mix
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)
1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.
2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand 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.
Makes 16 to 20 squares