Yellow cake mix, instant vanilla pudding, and pumpkin purée combine to make a moist pumpkin sheet cake swirled with cinnamon and finished with a simple sweet glaze. This easy-to-make cake is perfect for fall gatherings.
This cake is incredibly moist and tender. Even without pumpkin pie spice, the pumpkin flavor shines through and pairs beautifully with the cinnamon swirl. It practically melts in your mouth, and it’s hard to stop at one slice—so plan to share!
Light, sweet, and perfect for autumn baking, this sheet cake is an easy crowd-pleaser that makes plenty for potlucks or family gatherings.
Make this as soon as you can; it keeps well refrigerated and is delicious served slightly warm or chilled. One sheet pan yields many servings, so it’s ideal for sharing.
Pumpkin Vanilla Cinnamon Roll Sheet Cake
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Ingredients
- 15.25 oz (432 g) box yellow cake mix
- 3.4 oz (96 g) small box instant vanilla pudding mix
- 4 large eggs
- ½ cup (118 ml) vegetable oil
- ½ cup (118 ml) milk
- ½ cup (120 g) sour cream
- 15 oz (425 g) can pumpkin puree
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) light brown sugar, gently packed
- ½ tsp ground cinnamon
- 1 cup (120 g) powdered sugar
- 2 Tbsp milk
Instructions
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Preheat oven to 350°F (175°C). Spray a half-sheet pan with nonstick cooking spray.
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In a stand mixer or large bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, milk, sour cream, and pumpkin puree. Beat on medium speed until smooth, about 1½ minutes. Pour the batter into the prepared pan and spread it evenly with a spatula.
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Melt the unsalted butter in the microwave for 30–40 seconds. Stir in the light brown sugar and ground cinnamon until well combined. Drizzle this cinnamon mixture over the top of the batter. Use a knife to swirl the cinnamon mixture through the batter to create a marbled, cinnamon-roll effect.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly. Whisk the powdered sugar and milk together until smooth, then drizzle the glaze over the warm cake. Refrigerate until ready to serve.
Notes
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