I will admit that I am Pumpkin-d out. I’ve made more than enough Pumpkin treats this year and its time to take a break from it. Out of desperation, I wanted to use the last can of Organic Pumpkin I had and found a delicious recipe that is great to take to holiday parties or you can be a fatty and not share it with anyone.
The choice is yours…
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 box yellow cake mix
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