Pumpkin Cinnamon Roll Sheet Cake
If you love cozy fall desserts filled with warm cinnamon flavor, this Pumpkin Cinnamon Roll Sheet Cake is one you will want to make again and again. It starts with a simple cake mix base, is swirled with a buttery cinnamon sugar filling, and finished with a rich mascarpone glaze and crunchy pecans.
This easy pumpkin sheet cake is perfect for serving a crowd and makes a wonderful dessert for Thanksgiving, potlucks, church dinners, or any fall gathering.
My family wants every dessert to be made with pumpkin in the fall. Pumpkin pie is probably number one, but some other favorites are
PUMPKIN STREUSEL CREAM CHEESE BARS ,
PUMPKIN BUTTERSCOTCH MASCARPONE COOKIE TART
and PUMPKIN PIE PARFAITS.
Why Everyone Loves This Pumpkin Cinnamon Roll Sheet Cake
- It is easy to make, using a cake mix as the base.
- This recipe serves a crowd.
- The cake is so moist and full of cinnamon flavor.
- Can be made ahead of time.
How To Make Pumpkin Cinnamon Roll Sheet Cake
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
CAKE:
Yellow Cake Mix
Eggs
Vegetable oil
Milk
Instant vanilla pudding mix
Sour cream
Pumpkin Puree (Do not use Pumpkin Pie Filling)
FILLING:
Butter
Brown sugar
All purpose flour
Cinnamon
GLAZE:
Mascarpone cheese (an Italian cream cheese)
Confectioner sugar
Milk
Pecans
INSTRUCTIONS:
Preheat oven to 350°F. Spray a 15×10-inch baking pan (jelly roll pan) with nonstick spray or line with parchment paper.
In a large bowl, beat together the cake mix, eggs, oil, milk, pudding mix, sour cream, and pumpkin until smooth. Pour the batter into the prepared pan and spread evenly.
In a separate bowl, stir together the butter, brown sugar, flour, and cinnamon until combined. Drop spoonfuls of the mixture evenly over the batter.
Using a butter knife, gently swirl the cinnamon mixture into the cake batter. Do not overmix—light swirls give the best cinnamon roll effect.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
The cake may crack slightly—this is normal.
Place the cake on a cooling rack.
In a small bowl, stir together mascarpone cheese, confectioners’ sugar, and milk until smooth. Start with 3 tablespoons of milk and add more a little at a time until the glaze is thin enough to drizzle.
Drizzle the glaze over the warm cake and sprinkle with chopped pecans.
Step-By-Step Photos
Prepare the cake batter and spread in prepared baking pan. Smooth with an offset spatula or the back of a spoon.
Stir together the filling until combined. Drop small dollops evenly over the top of the pumpkin batter. Using the tip of a butter knife, lightly swirl the cinnamon filling into the batter.
Bake cake
In a small mixing bowl, stir together the mascarpone cheese, confectioner sugar and milk. I start with 3 Tablespoons of milk and add more (1 teaspoon at a time) to get the desired consistency. You want to be able to drizzle it.
Drizzle the icing over the cake while it is still warm. Sprinkle the chopped pecans over the icing.
Helpful Tips When Making This Pumpkin Cinnamon Roll Sheet Cake:
- Make sure to use PUMPKIN PUREE (100% PUMPKIN) not pumpkin pie filling. This will give you the right consistency and flavor.
- When you are adding the cinnamon filling, swirl it gently. Do not go to the bottom of the pan and don’t swirl it into the batter completely.
- Cream cheese can be used instead of the mascarpone cheese if you do not have it available. Mascarpone cheese will give it more of the flavor we get on cinnamon rolls that we buy at a bakery.
- Allow the cake to cool at least an hour after the glaze is added before cutting. The cake is so moist that it will cut into neater pieces after cooled.
- Cover the cake and store leftovers in the refrigerator for up to 3 days. It can be served at room temperature or cold from the refrigerator.
Frequently Asked Questions:
Can this cake be made ahead of time?
YES. I always make it the day before I will be serving it. Cover and store cake in the refrigerator for up to 3 days.
What can I do if I don’t have mascarpone cheese?
You can substitute equal amount of cream cheese for the mascarpone. If you do not have that, you can even just make a glaze of 1 cup confectioner sugar, 1/2 teaspoon vanilla and 2-3 Tablespoons of milk.
Can I use a spice cake mix instead of a yellow cake mix?
Yes, It will add a spicier flavor to the cake. You could also use a white cake mix if you don’t have a yellow one.
Serving Ideas for Fall
This pumpkin cinnamon roll cake is perfect for:
- Thanksgiving dessert table
- Fall brunch gatherings
- Potlucks and church dinners
- Weekend baking with family
- A cozy dessert with coffee
This Pumpkin Cinnamon Roll Sheet Cake is one of those easy, comforting recipes that brings everyone back for seconds. With its soft pumpkin cake, cinnamon swirl, and creamy glaze, it’s a true fall favorite made with love.
This post was shared on Sweet Little Bluebird Weekend Potluck.
PUMPKIN CINNAMON ROLL SHEET CAKE
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk (prefer whole)
- 1 (3.4 oz) box vanilla instant pudding
- 1/2 cup sour cream
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 stick unsalted butter, softened
- 1 cup light brown sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- GLAZE
- 2 Tablespoon mascarpone cheese, softened (or cream cheese)
- 1 1/2 cups confectioner sugar
- 3-5 Tablespoons milk or heavy cream
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 15x10 inch baking pan, or jelly roll pan, with no stick baking spray, or line with parchment paper.
- Place the cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a large mixing bowl. Using an electric mixer, on medium speed, beat for 2 minutes, until all ingredients are well combined. Pour the batter into the baking pan and spread evenly with an offset spatula or the back of a spoon.
- Place the softened butter into a medium size mixing bowl. Using a fork, combine the butter, brown sugar, flour and cinnamon just until combined. Drop this mixture evenly over the cake batter. I crumble it with my fingers to get smaller amounts. Lightly swirl it through the batter with a butter knife. I use a small cheese spreader. Do not swirl it deeply, just enough to cover the filling mixture.
- Bake for about 30-35 minutes or until toothpick inserted into center comes out clean. Remove from the oven and allow to cool about 10 minutes.
- In medium bowl, stir the mascarpone cheese and confectioner sugar together until smooth. Add milk, START with 3 Tablespoons of the milk and add more as needed to get a consistency to drizzle. (not too runny). Drizzle glaze evenly over top of the cake, Sprinkle nuts over the top.
Notes
Helpful Tips:
- Make sure to use PUMPKIN PUREE (100% PUMPKIN) not pumpkin pie filling. This will give you the right consistency and flavor.
- When you are adding the cinnamon filling, swirl it gently. Do not go to the bottom of the pan and don’t swirl it into the batter completely.
- Cream cheese can be used instead of the mascarpone cheese if you do not have it available. Mascarpone cheese will give it more of the flavor we get on cinnamon rolls that we buy at a bakery.
