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Cinnamon Roll Pumpkin Sheet Cake Recipe

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This recipe for Cinnamon Roll Pumpkin Sheet Cake is from The Shannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Yellow Cake Mix
4 Eggs
1/2 C. Canola or Vegetable Oil
1/2 C. Milk or Buttermilk
3.4 oz. Box Vanilla Pudding Mix
1/2 C. Sour Cream
15 oz. Can Pumpkin
1 Stick (8 T.) Unsalted Butter
3/4 C. Packed Light Brown Sugar
1/2 tsp. Ground Cinnamon
3/4 C. Powdered Sugar
1/4 to 1/2 C. Heavy Cream (start with 1/4 cup and add more, if needed)
Directions:
Directions:
Preheat oven to 350º. Spray a half sheet baking pan (13x18x1) 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 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. 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 served same day.

 

 

 

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