pumpkin vanilla cinnamon roll cake

my husband and i just went to our first holiday dinner party of the season with a handful of our closest friends. it was potluck-style, so each of us girls brought several dishes. i brought the i-can’t-stop-eating-it marinated cheese,  sweet potato pudding and this amazing dessert from the picky palate.
it’s now one of my favorite holiday desserts.
mainly because it has this cinnamon roll buttery-sugary-icing going on that makes me now crave it all year long.
simply said, it is melt-in-your-mouth, butter and brown sugar gloriousness.

pumpkin vanilla cinnamon roll sheet cake
makes 16-20 squares


1 box yellow cake mix

4 eggs

1/2 cup canola or vegetable oil

1/2 cup buttermilk

1 (3.4 oz) box instant vanilla pudding mix

1/2 cup sour cream

1 (15 oz) can pumpkin

1 stick butter (8 tbsp)

3/4 cup packed light brown sugar

1/2 tsp cinnamon

3/4 cup powdered sugar

1/4 cup heavy cream (start with 1/4 cup and add a little more if needed)

1. preheat oven to 350. spray a jellyroll pan with non-stick cooking spray.

2. place cake mix, eggs, oil, buttermilk, pudding mix, sour cream and pumpkin in a large bowl (or the bowl of a stand mixer) and beat with a mixer until well combined (about 1 1/2 minutes). pour into prepared jellyroll pan, spreading evenly.

3. place butter into a microwave safe bowl and melt, about 30 seconds. add brown sugar and cinnamon to bowl, mixing until combined. drizzle mixture evenly over the cake, then take a knife and run it through to swirl.

4. bake cake for 30-35 minutes, until cooked through and remove. while the cake is cooking, place powdered sugar and cream into a 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 the same day.)

enjoy with milk!

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