Saturday, December 8, 2012

Pumpkin Cinnamon Roll Sheet Cake

I got this ready in about 10 minutes. Completely. Awesome, right? I love that you don't have to soften butter. Sometimes I decide I want a dessert, and I have about 30 minutes to make and eat it. This was awesome. More moist than I could have imagined. And it was so delicious! We ate a lot of pieces in a little...a very little! Try it.
Photo Credit to
Pumpkin Cinnamon Roll Sheet Cake
Makes 16-20 pieces1 box yellow cake mix
4 eggs
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)

Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

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.

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.

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. Enjoy with milk!
Recipe Source: Picky Palate

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