Cinnamon Roll Pumpkin Vanilla Sheet Cake

 We've made this one a couple times now and it's always a hit. I love how easy it is to throw together and it feels fancier than most cake mix recipes. It fills a jelly roll pan but our family can polish it off in a couple days! Yum!

CINNAMON ROLL PUMPKIN VANILLA SHEET CAKE

(from Becky Curtis in the Bountiful 53rd Ward Relief Society cookbook)

Ingredients

1 box yellow cake mix

4 eggs

1/2 c. canola oil

1/2 c. milk or buttermilk

3.4-oz box vanilla instant pudding mix

1/2 c. sour cream

15-oz can pumpkin

1 stick (8 T) unsalted butter

3/4 c. packed light brown sugar

1/2 t. ground cinnamon

3/4 c. powdered sugar

1/4 to 1/2 c. heavy cream (start with 1/4 c. and add a little more if needed)

Instructions

Preheat oven to 350 and spray a jelly-roll pan with spray. Combine cake mix, eggs, oil, milk, pudding, sour cream and pumpkin and mix with electric beaters until well combined, about 1 1/2 min. Pour into prepared pan, spreading evenly. Melt butter in another bowl and add brown sugar and cinnamon, mix to combine. Drizzle mixture evenly over cake, then take a knife and run it through to swirl. Bake cake for 30-35 min., until cooked through. Place powdered sugar and cream in a bowl and mix until creamy and smooth. Drizzle over warm cake, then let cool 20 min before cutting into squares. Refrigerate if not serving the same day. Enjoy with milk! Makes 16-20 squares.