Pumpkin Vanilla Cinnamon Roll Sheet Cake

Oh my heavens this cake is moist!  Like heavenly moist & delicious!  I was a little nervous that it was just pumpkin without any pumpkin pie spice added to it, but it doesn't need it.  It's so sweetly pure & delicious.  It practically melts in your mouth because it's so moist & it's incredibly hard to just eat one piece.  Hooray for Fall & pumpkin baking!  This recipe is a keeper!

You need to make this now...like YESTERDAY!  But make sure you can share it with friends because it makes a lot & it's frowned upon if you eat the whole sheet cake to yourself. :)

Pumpkin Vanilla Cinnamon Roll Sheet Cake

Recipe from Picky Palate & re-written by: Amber (Dessert Now, Dinner Later!)

• 1 (15.25oz) box yellow cake mix
• 1 (3.4) oz box vanilla instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup sour cream
• 1 (15oz) can pumpkin puree
• 1/2 cup (1 stick or 8 Tbsp) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1 cup powdered sugar
• 2 Tbsp milk

1. Preheat oven to 350˚F & spray a half sheet pan with non-stick cooking spray.
2. Place cake mix, pudding mix, eggs, oil, milk, sour cream & pumpkin into a stand mixer.  Beat well until combined; about 1 1/2 minutes.  Pour into prepared pan & spread evenly with a spatula.
3. Melt butter in the microwave, about 30-40 seconds.  Add the brown sugar & cinnamon, stir until combined.  Drizzle over cake batter.  Use a knife to create a marbled look by swirling back & forth through the batter.
4. Bake for 30-35 minutes until cooked through then remove from oven.  Combine powdered sugar & milk into a bowl & stir until smooth.  Drizzle over warm cake.  Keep refrigerated until ready to serve.

Makes 24 squares.

Oh my heavens this cake is moist!  Like heavenly moist & delicious!  I was a little nervous that it was just pumpkin without any pumpkin pie spice added to it, but it doesn't need it.  It's so sweetly pure & delicious.  It practically melts in your mouth because it's so moist & it's incredibly hard to just eat one piece.  Hooray for Fall & pumpkin baking!  This recipe is a keeper!

You need to make this now...like YESTERDAY!  But make sure you can share it with friends because it makes a lot & it's frowned upon if you eat the whole sheet cake to yourself. :)

Pumpkin Vanilla Cinnamon Roll Sheet Cake

Recipe from Picky Palate & re-written by: Amber (Dessert Now, Dinner Later!)

• 1 (15.25oz) box yellow cake mix
• 1 (3.4) oz box vanilla instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup sour cream
• 1 (15oz) can pumpkin puree
• 1/2 cup (1 stick or 8 Tbsp) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1 cup powdered sugar
• 2 Tbsp milk

1. Preheat oven to 350˚F & spray a half sheet pan with non-stick cooking spray.
2. Place cake mix, pudding mix, eggs, oil, milk, sour cream & pumpkin into a stand mixer.  Beat well until combined; about 1 1/2 minutes.  Pour into prepared pan & spread evenly with a spatula.
3. Melt butter in the microwave, about 30-40 seconds.  Add the brown sugar & cinnamon, stir until combined.  Drizzle over cake batter.  Use a knife to create a marbled look by swirling back & forth through the batter.
4. Bake for 30-35 minutes until cooked through then remove from oven.  Combine powdered sugar & milk into a bowl & stir until smooth.  Drizzle over warm cake.  Keep refrigerated until ready to serve.

Makes 24 squares.