Saturday, May 5, 2012

Pumpkin Cinnamon Roll Sheet Cake

It's been quite some time since I've posted any new recipes. Between the normal craziness of life and having shoulder surgery, the M&M Kitchen has been closed to adventuresome cooking.  I apologize if any of you are regular followers and have been having withdrawals from new recipes... I'm sure there's no one out there too disappointed!

I was introduced to this recipe by my best friend, who shares my love for all things cake, pudding, pumpkin, and cinnamon roll.  This wraps it all into one delicious, irresistible slice of heaven!  Thank you Pinterest, for pulling through yet again!


1 box yellow cake mix
4 eggs
1/2 cup vegetable oil
1/2 cup buttermilk
3.4 oz box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 oz. can pumpkin
1 stick (8 Tbsp) usalted butter
3/4 cup packed light brown sugar
1/2 tsp. ground cinnamon
3/4 cup powdered sugar
1/4-1/2 cup heavy cream

1. Preheat oven to 350 degrees F. and spray a jelly roll 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 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.