Thursday, October 27, 2011

Pumpkin Cinnamon Roll Vanilla Sheet Cake with Cream Cheese Glaze {recipe}

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Wow. Say that 3 times fast.

I know, I know…the pumpkin bandwagon is on its last wheel, but this cake is good. REALLY GOOD. I’m not trying to hold out on you guys, but I saved the best for last. This got the husband, child, and dog seal of approval. It is dangerously good.
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I’m sure I will get a few email about how includes a few “sketchy” ingredients. And yes, I know. I also know I have never claimed to eat nothing but twigs and berries. 85% of the time I am a very conscious eater and educated consumer. The other 15% of the time, I’m eating this cake.
Now, go get your sweat pants and let’s do this!

Pumpkin Cinnamon Roll Vanilla Cake with Cream Cheese Glaze
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
1 cups powdered sugar
1/2 cup heavy cream
1/2 package cream cheese
Here is the line up.
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Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray. 
Let’s start with the cake batter. Add dry boxed cake mix to a large bowl.
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Add vanilla pudding mix.
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Time for the eggs, milk, and oil.
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Then, add the sour cream and pumpkin.
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Time to mix!
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Pour cake batter into jelly roll pan. Smooth the batter out into an even layer. Pretty!
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Time for the cinnamon swirl. In a medium bowl, melt butter in the microwave, 30-40 seconds should do. Add brown sugar and cinnamon, whisk until combined.
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Drizzle over cake and using a butter knife, swirl throughout the pumpkin batter.
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  Bake for 35-40 minutes or until an inserted knife comes out clean!
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Once your cake is out of the oven, combine cream cheese, powdered sugar, and cream. I played around with the ingredients a bit to achieve the glaze consistency rather than a frosting. You want it thin enough to almost see through when put on the warm cake.
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Again, make sure you add the glaze while the cake is warm. Let the cake and glaze cool  for about 30 minutes before refrigerating for a few hours. This is the best served chilled.
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  Cut into squares and store remainder in the refrigerator. Enjoy!
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11 comments:

Melissa said...

This looks sooooo yummy! And we both did pumpkin recipe posts tonight. Awesome! Something in the cold front I guess. haha!!

Megan said...

I don't know what crazyness you're talking about saying pumpkin is on it's last wheel. Pumpkin is going STRONG at my house, and this definitely is on my list of things to make. Looks AMAZING!

Megan said...

Oh! And I'm your newest follower :)

Mrs. Pancakes said...

Yummy!

Kassi @ Truly Lovely said...

You and your pumpkin recipes!!! Love them! :) Thanks for sharing all your yummy treats on Fancy This!!!

Connie said...

This looks amazing, I'm heading to my pantry now to see if I have all the ingredients to make it tonight :) And I'm pinning this as well. I'm visiting you from Fabulous Friday & am your newest follower. I'd love it if you would visit me at Salvage Savvy too!

michele said...

i know i will love this! can smell it!

visiting via romantichome and invite you to my giveaway here:

http://hellolovelyinc.blogspot.com/2011/10/rachel-ashwell-on-creating-authentic.html

warmly.

michele

melifaif said...

Oh my heavens!!!!! I have printed this out....my a$$ will send you hate mail later. Thank you!!!!

Marie said...

Sounds and looks delicious! Thanks for linking up with us at Show & Share!

Marie
mylilpinkpocket.blogspot.com

rebekahdawn said...

Yum, this looks really good! I love all things pumpkin.

Faith, Trust, and a Little Pixie Dust said...

Cute Allison, It's my pleasure to feature you in my Fab Friday Favorites. Thanks so much for linking up to my par-tay & please feel free to take an "I Was Featured" button if you'd like. And please do come back next Friday.

Warmly, Michelle

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