I found this recipe on Picky Palate and saved it for Thanksgiving, but wanted to give it a trial run beforehand. I do crazy things like enter pumpkin bread into state fair competitions without ever having made the recipe before or since, but I try not to pull surprises on my family. I can deal with not winning a ribbon, but I have a reputation to uphold when it comes to loved ones! ;)
I ended up making this for the CFC bake sale at work and my co-workers raved! After sampling a piece myself, I had decided it wasn’t that exciting and I wasn’t going to bring it to Thanksgiving dinner at my in-law’s, but after all the raving, I gave it a second chance and tried another piece. Maybe it was the power of suggestion, or maybe my palate just wasn’t ready to handle cake for breakfast when I tried the first piece, but I enjoyed the second piece so well that I’m now reconsidering this for turkey day.
The cake is very, extremely, uber moist, and the swirls of cinnamon filling are very complimentary to the pure pumpkin flavor. The color is a very nice orange, which I liked, and the simple glaze is a perfect compliment, really finishing off the “cinnamon roll” feel of the cake. The size of the cake makes it great for a big family gathering because it can easily be cut into 24 slices or more, whereas a normal layer cake would only be 16 pieces at best. It’s nice to have a “small dessert” option after filling up on turkey and stuffing! Or, let’s be honest, so you can enjoy more than one dessert. :)
Cinnamon Roll Pumpkin Sheet Cake
Printable recipe with picture
1 (18.25 oz) box yellow cake mix
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk (I used water)
1 (3.4 oz) box vanilla instant pudding mix
1/2 cup sour cream
1 (15 oz) can pumpkin
1 stick (8 tablespoons) unsalted butter, melted
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/2 cup heavy cream
Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray. Set aside.
Combine all cake ingredients in a large bowl and beat until well combined, about 2 minutes. Pour into prepared pan, spreading evenly. Mix the filling ingredients together, then drizzle mixture evenly over cake. Take a knife and run it through to swirl the filling into the batter.
Bake cake for 30-35 minutes, until cooked through and remove. Mix glaze ingredients until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Store covered until ready to serve, refrigerating if not serving within the next day.
Recipe source: Picky Palate