I am all about blurring the lines of breakfast and dessert. Especially if it means eating cake for breakfast is now socially acceptable.
I brought this treat to my church’s morning book study 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.
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