Cinnamon Roll Vanilla Pumpkin Sheet Cake

By cecelia26_

Ingredients

• 1 box butter yellow cake mix
• 4 large eggs
• 3.4 oz. box french vanilla instant pudding mix
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup sour cream
• 1 15 oz. can pumpkin
• ————-
• 1 stick butter, melted
• 3/4 cup packed light brown sugar
• 1/2 heaping teaspoon cinnamon
• ————
• 4 cups powdered sugar
• 3 Tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1/4 cup milk, plus more as needed

Details

Servings 32
Adapted from dreamingofwhitechocolate.com

Preparation

Step 1

1.Preheat oven to 350 degrees. Grease a 10×15 inch jelly roll pan.
2.In a large mixing bowl, add the cake mix, eggs, pudding mix, oil, milk, sour cream, and pumpkin. Beat on medium speed for 90 seconds. Pour into prepared jelly roll pan.
3.In a small mixing bowl, whisk together the melted stick of butter, brown sugar, and cinnamon. Using a spoon, spread rows of this mixture on top of the pumpkin cake batter. Using a knife, zig-zag back and forth to spread and swirl the butter/sugar mixture around pan.
4.Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
5.Once cake is out of the oven, combine the powdered sugar, three tablespoons of melted butter, vanilla, and milk. Whisk together until smooth. Drizzle over warm cake and spread evenly with the back of a spoon. Let frosting set before serving.