October 16, 2012

Pumpkin Cinnamon Roll Cake

Pumpkin season is in full swing, and I'm jumping on every chance i get to indulge in any pumpkin flavored goodness. I not only saw the word "Pumpkin", but also "Cinnamon" in this recipe. I knew I had to make it and I knew I was going to love it! Write this recipe down right now, you have got to make this! Unless, you are on a diet, then write it down, make it and share it with friends and family (and give yourself a tiny little taste).

1 box yellow cake mix
4 eggs
1/2 cup vegetable oil
1/2 cup milk
3.4 oz box of Vanilla Instant Pudding Mix
1/2 cup sour cream
15 oz can Pumpkin
1 stick of unsalted butter
3/4 cup brown sugar
1/2 tsp ground cinnamon
3/4 cup powdered sugar
1/4-1/2 cup heavy whipping cream (start with 1/4 cup, adding more if needed)

Preheat oven to 350 degrees, and spray a jelly roll pan with non stick cooking spray.

Place cake mix, eggs, oil, milk, pudding, sour cream, and pumpkin into a standard or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, and spread evenly.

Melt butter in the microwave for about 30-40 seconds in a microwave-safe bowl. Add the brown sugar and the cinnamon and mix well.

Drizzle mixture evenly over the cake, running a knife through it to make a swirl.

Bake cake for 30-35 minutes, until cooked through.

While the cake is baking, mix the powdered sugar and the cream in a bowl until smooth and creamy (add more cream here if needed).

Drizzle mixture over warm cake and let cool for about 20 minutes before cutting into it.

Serve, and watch your guests smile! You will not disappoint with this recipe!!

Recipe via Picky Palate


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