Cinnamon Roll Pumpkin Vanilla Sheet Cake

**Cinnamon Roll Pumpkin Vanilla Sheet Cake** is a delightful fusion of seasonal flavors and comforting textures that will undoubtedly become a fall favorite. Imagine a warm,

 

 

 

 

 

moist cake that combines the rich, earthy essence of pumpkin with the sweet, aromatic notes of cinnamon and vanilla. The cake’s base is a luscious pumpkin batter, enhanced with warm spices such as nutmeg and ginger,

 

 

 

 

which not only bring depth to the flavor profile but also evoke the cozy feeling of autumn.

 

 

 

 

 

The texture is perfectly balanced: soft and tender, with a slight density that makes each bite satisfying.

 

 

 

 

 

As the cake bakes, it rises beautifully, creating a golden-brown crust that is slightly caramelized, offering a subtle crunch when you first bite into it. The pumpkin lends a lovely orange hue to the cake, making it visually appealing and inviting.

 

 

 

• 1 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

 

1. Preheat oven to 350 degrees F. and spray a half sheet size baking pan (13 x 18 x 1) with non stick cooking spray.

 

 

1. 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.

 

 

1. 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.
2. Bake cake for 30-35 minutes,

 

 

 

 

 

1. 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!
2. Enjoy!