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Pumpkin Cinnamon Roll Cake

Helloooooo!  Happy fall! Ok, I know it's not "technically" fall yet, but it was so beautifully autumn-like today that I think it's time to take the leap.  It's time to close up the pool,…

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By Lemon Sugar 5 Comments
Pumpkin Cinnamon Roll Cake
Pumpkin Cinnamon Roll Cake
The Story
Helloooooo!  Happy fall! Ok, I know it's not "technically" fall yet, but it was so beautifully autumn-like today that I think it's time to take the leap.  It's time to close up the pool, plant mums and start buying cans of pumpkin by the case.   I usually try to wait until after my birthday (in mid-September) before I whip out the pumpkin recipes, but the chill in the air this morning just put me in the mood!  This felt like a perfect transition recipe - quick, easy, and all of the flavors I love about the season in one place. It's pretty yum. It's also one of those dump-everything-in-a-bowl and mix recipes.  Sometimes, those are the best kinds.  Actually, who am I kidding?  Those are ALWAYS the best kinds. Side note - I have a lot of questions about these sheet cake pans - I use them a lot, and I think I have accumulated about 10 of them over the years.  My favorites are the light aluminum ones, because they bake more evenly.  They're the best cookie sheets I've ever used, especially topped with a Silpat mat or a sheet of parchment.  Love 'em.  You can usually find them very inexpensively at baking supply stores, but if you don't have access to a good one, there's always Amazon. So, this cake has a bit of an unexpected texture - it's not terribly "cakey," but almost has a custard-like texture.  It's not exactly pumpkin-pie like, but the best way to describe is like a very, very moist cake.  With sugar and cinnamon swirled throughout.  Yes.  Pretty darn yum. Especially warm.  With coffee. I so love fall. So, don't tell my husband, but I think this might be breakfast for the girls tomorrow.  They really wanted pumpkin muffins but I just can't make myself mess up the kitchen again tonight.  And this is BASICALLY the same thing, right? Basically.  In lazy-momma world, I guess. Whatever.  They'll love me forever, cause this is like, what breakfast dreams are made of. Happy fall, ya'll.

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The Recipe

Pumpkin Cinnamon Roll Cake

Helloooooo!  Happy fall! Ok, I know it's not "technically" fall yet, but it was so beautifully autumn-like today that I think it's time to take the leap.  It's time to…

Prep 15 mins Cook 30 mins Total 45 mins Yield Approx 24 servings

Ingredients

  • 1 box yellow cake mix
  • 4 eggs
  • ½ cup canola oil (vegetable oil is fine)
  • ½ cup buttermilk (milk is fine)
  • 3.4 ounce box Vanilla Instant Pudding Mix
  • ½ cup sour cream
  • 15 ounce can pumpkin
  • 1 stick (8 tablespoons) unsalted butter
  • ¾ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¾ cups powdered/confectioners' sugar
  • ¼-1/2 cup heavy cream (start with ¼ cup and add a little more cream if needed)

Instructions

1

Preheat oven to 350 degrees (F).

2

Coat a half-sheet pan (13x18) with cooking spray. Set aside.

3

In a large bowl (or a stand mixer) combine all cake ingredients (cake mix, eggs, oil, buttermilk, pudding, sour cream and pumpkin) and beat until completely combined, about 90 seconds.

4

Pour batter into prepared pan, and spread evenly.

5

Melt butter in a glass measuring cup in the microwave for approximately 30 seconds (don't over-heat, it will pop/explode all over your microwave)

6

Add brown sugar and cinnamon, and stir until completely combined.

7

Drizzle sugar mixture over the top of the cake, and use a butter knife to swirl the sugar mixture into the batter.

8

Bake for 30-35 minutes or until firm in the middle.

9

While the cake is baking, prepare glaze by combining powdered sugar and cream. Whisk to combine, and add more cream until the glaze is smooth and thick but runny.

10

Drizzle glaze over the top of the warm cake, and serve immediately.

11

Enjoy!

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Reader Notes 5 Comments View notes
  1. Pingback: Friday's Fantastic Finds - Inspiration For Moms

  2. Hi there, I just saw the recipe for the Pumpkin Cinnamon Roll Cake, looks so good and cannot wait to have this for my Thanksgiving Dessert :). I do have a question, on the can of pumpkin is that 100% pumpkin or the pumpkin pie filling? I’m sure it’s the 100%, but just want to make sure. Thanks so much and keep these delicious recipes coming Please. 🙂

    Reply

  3. I’m confused about sheet cake pans. Are they really just good cookie pans with a side, rather than the flat ones? I’ve seen a lot of sheet cake recipes I’ve never tried for want of a ‘sheet cake pan.’
    ~ Also, I’m looking for a moist and soft mini pumpkin scone. I found these in the store and they are called 2 bite pumpkin scones. They are so soft and moist. Not dry at all. I’ve made pumpkin scones before, and while tasty, they usually are a bit dry.

    Reply

    1. Hi Cheryl. A sheet cake pan refers to a pan with 1″ high sides, and is either referred to as a sheet pan or a jelly-roll pan (determined by the size). A cookie sheet is technically supposed to be flat to allow for proper air circulation, but I’ve ALWAYS used my sheet pans as my cookie pans, and vice versa. Clear as mud? Ha! Here’s a link to my favorite sheet/cookie/jelly-roll pan: http://www.webstaurantstore.com/18-gauge-half-size-aluminum-bun-sheet-pan-18-x-13/407BUNHALF.html

      Reply

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