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Pumpkin Cinnamon Roll Sheet Cake is perfect to serve at Thanksgiving, a cake mix batter that is swirled with a buttery cinnamon sugar filling, baked and topped with a mascarpone glaze and chopped pecans.
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PUMPKIN CINNAMON ROLL SHEET CAKE

Pumpkin Cinnamon Roll Sheet Cake is perfect to serve at Thanksgiving or any fall gathering. A cake mix batter that is swirled with a buttery cinnamon sugar filling, baked and topped with a mascarpone glaze and chopped pecans.
Course Cakes/Cupcakes, Desserts
Cuisine American
Keyword Pumpkin Sheet Cake, Pumpkin Cinnamon Roll Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 36
Calories 360kcal
Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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.