As much as it sometimes plagues me, I am all about blurring the lines of breakfast and dessert. Especially if it means eating cake for breakfast is now socially acceptable. (I mean with most baked goods, it really pretty much already is.) I brought this treat to a gathering of friends and got some recipe requests. (Booyah!) So, if you’re a 20-30 year old woman, I have some field research that leads me to believe you will like this. (But really, I think anyone would.)
PUMPKIN CINNAMON ROLL SHEET CAKE
Serves 20-25
1 box yellow cake mix
4 eggs
1/2 cup vegetable oil
1/2 cup milk
3.4 ounce box vanilla instant pudding mix
15 ounces pumpkin
1 stick butter, melted
3/4 cup brown sugar
1 teaspoon cinnamon
1 cups powdered sugar
2/3 cup heavy cream
Preheat oven to 350 degrees. Combine cake mix, eggs, vegetable oil, milk, pudding mix, and pumpkin in a large bowl. Spread batter into an even layer on a greased baking sheet.
In a small bowl, mix together butter, brown sugar, and cinnamon. Drizzle cinnamon mixture over batter.
Bake for 35-40 minutes. Whisk together powdered sugar and heavy cream. Drizzle icing over cake.
- 1 box yellow cake mix
- 4 eggs
- ½ cup vegetable oil
- ½ cup milk
- 3.4 ounce box vanilla instant pudding mix
- 15 ounces pumpkin
- 1 stick butter, melted
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- 1 cups powdered sugar
- ⅔ cup heavy cream
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, vegetable oil, milk, pudding mix, and pumpkin in a large bowl.
- Spread batter into an even layer on a greased baking sheet.
- In a small bowl, mix together butter, brown sugar, and cinnamon.
- Drizzle cinnamon mixture over batter.
- Bake for 35-40 minutes.
- Whisk together powdered sugar and heavy cream. Drizzle icing over cake.
Adapted from Picky Palate.