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Fall is taking forever to get here just around the corner and everywhere we look, we see pumpkins and fall decorations. It got us thinking about what we could cook up and we remembered one of our favorite fall desserts — a delicious concoction that screams fall with all of its pumpkin, cinnamon and vanilla.

Cinnamon Roll Pumpkin Vanilla Sheet Cake | Picky Palate

When Lindsey first suggested we make this, Cindy wasn’t too excited about Lindsey’s choice of dessert. She doesn’t like pumpkin and really wanted something chocolate. Plus, what kid likes pumpkin?? Boy were we wrong! Don’t be fooled by the long mouthful of a name (and an even longer list of ingredients). It’s super simple to make and it’s so good you’ll consider polishing off the entire pan before it even makes it to the table. And, even though Cindy didn’t doesn’t like pumpkin, she loved this cake. We’re sure you will too.

The Nugget referred to this dessert as “the best dessert ever” and requested it for his birthday – we have pictures to prove it! If that doesn’t tell you how good it is, I don’t know what will.

Start by putting the cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a bowl.

Beat everything together until all the ingredients are well combined, about 1 1/2 minutes.

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.

Take a knife and run it through the cinnamon and cake to make swirls. It’s almost too pretty to eat… but just almost.

Bake the 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 the glaze all over the cake while the cake is still warm.

It’s calling your name…

Here’s the recipe:
Ingredients
1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground 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)

Directions
Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

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.

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.

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. Then try not to eat the whole cake.

Nom. nom. nom.