Cinnamon Roll Pumpkin Vanilla Sheet Cake

Ooh, doesn't the name sound good? It is no secret that I love pumpkin anything. So when I saw this, I was in heaven! It turned out great and everyone LOVED it. It looks good, tastes good, and is SO easy to make. It is perfect for the holidays coming up.

Hope you enjoy :)

Veronica

P.S. I added a little Vanilla to the icing, and it turned out wonderful, but that is optional.

P.P.S. In other photos, on other sites, the icing is more visable, just not in this photo. Bummer.

1 box yellow cake mix

4 eggs1/2 cup of canola or vegetable oil1/2 cup of milk or buttermilk (I used milk)

3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can of pumpkin
1 stick (8 Tablespoons) unsalted butter
3/4 cup packed light brown sugar

1/2 teaspoon 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 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 a prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melted. 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 30-45 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. Enjoy!