Cinnamon roll pumpkin vanilla sheet cake
1 box yellow cake mix
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
3/4 cups powdered sugar
1/4-1/2 cup heavy cream
Preheat oven to 350 degrees and spray a 13- by 18- by 1-inch pan with nonstick cooking spray.
Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
Bake cake for 30 to 35 minutes, until cooked through and remove.
Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.
Makes 16 to 20 squares