Friday, November 8, 2013

Cinnamon Roll Pumpkin Vanilla Sheet Cake

by Cindy

Well Halloween is behind us and the next family holiday will be here before we know it.    Everyone is making their travel, cooking, and eating arrangements for the big day.  I'm getting excited.  It's been a year since we have all been together, and I am looking forward to having who ever will attend.  I'm bless with a wonderful family and will be thankful for all who attend (and of course, those that don't).  Since Sarah  is vacationing and on a break, Christy and I decided to make something with cinnamon this week.  I almost caved in and made a decadent chocolate cake, but I prevailed and stayed on course.  That chocolate cake is on my list though, so be watching for it.  

I found this recipe on the Kenergy website.  They share customer recipes and this one sounded really good. These cake squares have a hint of pumpkin flavor and are very rich, moist and gooey.  It's kind of like a dump cake, because I just dumped almost all of the ingredients in the mixing bowl.  It's super easy and is done from beginning to end in about an hour.  

Cinnamon Roll Pumpkin Vanilla Sheet Cake

1 box yellow cake mix 
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 oz box vanilla instant pudding mix
1/2 cup sour cream
15 oz. can pumpkin
1 stick butter (8 T)
3/4 cup packed brown sugar
1/2 t ground cinnamon
3/4 cup powdered sugar
1/4 - 1/2 cup heavy whipping cream (start with 1/4 c and add small amounts until desired consistency is acquired)

Preheat oven to 350 degrees and spray jelly roll pan with non-stick cooking spray.
Place cake mix, eggs, oil, milk, pudding mix, sour cream, and pumpkin in mixing bowl.  Beat well to combine about 1 1/2 minutes.  Pour into prepared pan and spread out evenly.
Place butter into a microwave safe bowl and melt, about 40 - 50 seconds, depending you microwave strength.  Add brown sugar and cinnamon, mixing until combined. 
 Drizzle mixture evenly over the cake.  Take a knife and run it through to make swirls.
Bake cake for 35 - 45 minutes, until cooked through and remove.  Place powdered sugar and cream into a bowl and mix until creamy and smooth.  Drizzle over warm cake.  Let cool for 20 minutes before cutting into squares.  Refrigerate.

adapted from
shared by Sharla Austin-Darnell from the

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