Cinnamon Roll Pumpkin Vanilla Sheet Cake

This time of year, I’m all about baking! Whether I’m making something for my family or to take a neighbor, I just love a cozy day at home baking a tasty treat!  Since it’s November, and we’re all about pumpkin treats, I thought I would share one of my favorite.  It’s simple to make and it’s a crowd pleaser!  The secret ingredient is a cake mix….but don’t let knowing that fool you!  It’s gooey and tastes just like pumpkin cinnamon rolls as a cake!  And personally, I love it cold!

Cinnamon Roll Pumpkin Vanilla Sheet Cake

  • 1 box yellow cake mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk or buttermilk
  • 3.4 oz box of Vanilla Instant Pudding Mix
  • 1/2 cup sour cream
  • 15 oz can of pumpkin
  • 8 TBL (1 stick) of butter
  • 3/4 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 3/4 cup powdered sugar
  • 1/4 – 1/2 cup heavy cream…start with 1/4 cup and add more as needed.
 Cinnamon Roll Pumpkin Vanilla Sheet Cake on display

  1. Preheat your oven to 350 degrees F and spray a half sheet backing pan (13 x 18 x 1) with cooking spray
  2. Place cake mix, eggs, oil, milk, pudding, sour cream, and pumpkin into a stand mixer and beat until well combined, about 1 1/2 minutes.  Pour into the 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 batter then take a knife and run it through to swirl.
  4. Bake cake for 30-35 minutes, until cooked through then remove from oven.  Place powdered sugar and cream into a bowl and mix until creamy and smooth.  Drizzle over warm cake and then let cool for 20 minutes before cutting into squares.  Refrigerate if not serving the same day.  Enjoy with ice cream, whipping cream, or a glass of milk!


We hope you try this and let us know if your family loves it too!

Cinnamon Roll Pumpkin Vanilla Sheet Cake Yummy Cinnamon Roll Pumpkin Vanilla Sheet Cake


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