Happy Friday! I promise I won’t over do it with the pumpkin recipes, but this one you have to try…seriously. Or at least keep this in your back pocket when you get invited unexpectedly to a gathering this season (then you can thank this post later). Before you know it Thanksgiving will be here and if you’re anything like me, I always end up saying yes at the last minute (drives my hubs crazy). So thanks to my wonderful sister, this recipe works perfectly for last minute plans.
As always a brief picture tutorial so you know what to do!
This cake is not super sweet, very moist and its hard to not eat just one piece. Its really good and so SIMPLE to make! I highly suggest giving some of this to your friends and family, it makes a very large cake.
Cinnamon Roll Pumpkin Vanilla Sheet Cake
adapted from Picky Palate
1/2 cup canola or vegetable oil
1/2 cup milk (I used whole milk)
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin (not pumpkin pie filling)
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 1/2 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 12 x 18 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 whisk 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