Cinnamon Roll Vanilla Pumpkin Sheet Cake

When I saw the recipe for cinnamon roll vanilla pumpkin sheet cake on Picky-Palate, I just knew I had to try it. The cake recipe itself is actually quite straight forward, and only took about 20 minutes of preparation to make. I brought it over to my mom’s house to have for dessert during a big family dinner, and everyone raved about it.
I kept most of the recipe the same as the Picky-Palate site, minus a few exceptions. I used a butter yellow cake mix, french vanilla instant pudding, and substituted vanilla yogurt for the sour cream. I also changed the frosting to make a larger quantity and used butter, vanilla extract, and milk instead of the heavy cream.
The cake turned out beautifully. It was VERY moist and extremely sweet with the extra frosting. The texture was quite unique, almost like a mix between cake, pumpkin pie, and a cinnamon roll. Over all I was extremely pleased with the recipe and will be putting it into my favorites list.

all of the cake ingredients ready to be beaten together
creamy and smooth cake batter
cake batter spread evenly in a jelly roll pan
brown sugar/butter/cinnamon topping for cake batter
streams of the brown sugar mixture drizzled over the cake batter
after being swirled and zig-zagged with a knife
after coming out of the oven
whisking the frosting ingredients together
the finished cake with the frosting set in
a cross-section view from the jelly roll pan
a nice big piece of yumminess!
Cinnamon Roll Vanilla Pumpkin Sheet Cake
Prep time
Cook time
Total time
Serves: 32
  • 1 box butter yellow cake mix
  • 4 large eggs
  • 3.4 oz. box french vanilla instant pudding mix
  • ½ cup vegetable oil
  • ½ cup milk
  • ½ cup vanilla yogurt
  • 1 15 oz. can pumpkin
  • -------------
  • 1 stick butter, melted
  • ¾ cup packed light brown sugar
  • ½ heaping teaspoon cinnamon
  • ------------
  • 4 cups powdered sugar
  • 3 Tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • ¼ cup milk, plus more as needed
  1. Preheat oven to 350 degrees. Grease a 10x15 inch jelly roll pan.
  2. In a large mixing bowl, add the cake mix, eggs, pudding mix, oil, milk, yogurt, and pumpkin. Beat on medium speed for 90 seconds. Pour into prepared jelly roll pan.
  3. In a small mixing bowl, whisk together the melted stick of butter, brown sugar, and cinnamon. Using a spoon, spread rows of this mixture on top of the pumpkin cake batter. Using a knife, zig-zag back and forth to spread and swirl the butter/sugar mixture around pan.
  4. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  5. Once cake is out of the oven, combine the powdered sugar, three tablespoons of melted butter, vanilla, and milk. Whisk together until smooth. Drizzle over warm cake and spread evenly with the back of a spoon. Let frosting set before serving.
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  1. When I saw the title of this I almost had a heart attack out of excitement. Pumpkin? Cake? And cinnamon roll? I am seriously making this ASAP 🙂

  2. Gotta love pumpkin!

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