Cinnamon Roll Pumpkin Vanilla Sheet Cake

I seriously have a thing for sheet cakes...they are so easy to make, they make lots and are always delicious! This was perfect for fall...light, chewy, and even better the day after.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

Recipe came from Picky Palate

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 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 (start w 1/4 cup and add a little more cream if needed)

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

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

3. 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.

4. Bake cake for 30-35 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. Enjoy with milk!

Makes 16 to 20 squares

Snickerdoodle Sheet Cake

This sheet cake was so so so delicious and the added Brown Sugar Cinnamon Buttercream on top made it perfect! I took it to work and it was gone very quickly, luckily I had stolen myself a piece before I went as I am not sure there would have been any for me otherwise.

Snickerdoodle Sheet Cake

Recipe came from Sweet Treats and More

Snickerdoodle Sheet Cake

1 1/2 cups flour

1 1/2 cups cake flour

1 tbsp baking powder

1/2 tsp salt

1 tbsp cinnamon

2 sticks softened butter

1 3/4 cups sugar

4 eggs

2 tsp vanilla

1 1/4 cups milk

Heat oven to 325.

Butter and flour an 18 x 24 in sheet cake pan {or two round cake pans for layer cake}. Sift together both flours, baking powder, salt, and cinnamon and set aside.

Cream butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla.

Alternating, add dry mixture, then milk in three batches.

Bake for 30-35 minutes. Let cool completely before frosting (frost with Brown Sugar Cinnamon Buttercream found HERE).

Pumpkin Sheet Cake with Cream Cheese Frosting

I realized despite the fact that I have made this over 10x in the last year since Brea found this recipe I have yet to share it...and it is one of my favorites! To be truthful every time I decide that I want to make it it is a long process to actually find the recipe again so this will be nice to have it in my "collection." This recipe is super easy and yummy, I love how it makes so many-perfect for potlucks, parties, or just eating at home :)

Pumpkin Sheet Cake

Recipe came from Eat At Home

Pumpkin Sheet Cake

16 oz can Pumpkin

2 cups Sugar

1 cup Vegetable Oil

4 Eggs, beaten

2 cups Flour

2 tsp. Baking Soda

2 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Frosting

5 Tbs. butter, softened

3 oz cream cheese, softened

1 tsp. vanilla

1 3/4 cups powdered sugar

3-4 tsp. milk

chopped nuts for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.

Peanut Butter Texas Sheet Cake

This past week a senior class rented out my work for part of their gradnight so a bunch of employees had to work from 10pm-5am (yikes!). I felt bad that they had to work and wanted to make them something to give them a little bit of energy through the night. I wanted to make something that would go far but that would still be yummy. If you don't know me I have a weak spot for pretty much anything peanut butter and when I saw these I knew that I had to try them. Being a sheet cake made it even better (it would go far). I love when I have a reason to make things like this so it doesn't sit at home and Mom and I eat it all (very, very bad!). I finished it, cut out a couple pieces each and took the rest to work. Mom and I thought that it was delicious---super light with peanut butter taste but without being overkill peanut butter, everyone else must have agreed because by the time I came into work the next morning at 9:30 it was all gone.

Peanut Butter Texas Sheet Cake

Recipe came from Sprinkled with Flour

Peanut Butter Texas Sheet Cake

2 cups sugar

2 cups flour

2 eggs

1 teaspoon baking soda

1 cup sour cream

2/3 cup creamy peanut butter

1 cup butter

1 cup water

Frosting

1/2 cup butter

2/3 cups creamy peanut butter

6 tablespoons milk

2 1/2 cups powdered sugar 1 teaspoon vanilla

Preheat oven to 400 degrees. Cake: In a bowl combine the sugar and flour. In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when toothpick inserted in the center of the cake comes out clean. Frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. let the frosting cool for a few minutes, then add vanilla. The frosting will be thick, mix well. Pour over cake while both are still warm. Let cool, then serve.

Blonde Texas Sheet Cake

Brea and Darrell came over for dinner on Sunday so of course I had to make a dessert :) I've been looking at this one for awhile now but knew that I needed to make it sometime when I had more people around than just Mom and I. It came together really easy--not very much work at all! We forgot to add the vanilla and almond extracts to the cake batter :( but it still had some flavor, we ended up adding more flavoring to the icing to compensate (just add till you get the flavor that you like). We really liked how moist the cake was, but we didn't like that the icing took awhile to solidify. I would suggest making it the night before you need the dessert (it tasted even better the next day) or putting it in the fridge for awhile too (Brea and Darrell did that and liked it even better).

Blonde Texas Sheet Cake
Recipe came from Sugar Betty
Blonde Texas Sheet Cake

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk (sour cream works as well)
1 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda

Frosting:

1/2 cup butter

1/2 cup buttermilk

4 1/2 cups powdered sugar

1/2 teaspoon almond extract

pinch of table salt

1 cup sliced almonds, toasted

For the Cake: Preheat oven to 300º. In a small saucepan bring butter and water to a boil. In a large bowl, whisk together flour, sugar, baking soda and salt. Add hot butter mixture to dry ingredients and stir. Add buttermilk, eggs, almond and vanilla extracts to the cake mixture, blending well. Pour the cake batter into a greased jelly roll pan and bake for 30 minutes or until done.

Let cake cool for 20 minutes while preparing frosting, but remember to frost the cake while it is warm.

Frosting: In a small saucepan, bring butter and buttermilk to a boil. In a separate bowl, add 3 cups powered sugar and a pinch of salt. Add hot mixture and almond extract over the powdered sugar and whisk until the frosting is smooth. The frosting will thicken as it cools. Add more powdered sugar, if needed, to help make a thicker frosting.

If adding nuts, you can add them too the frosting before pouring over the warm cake or you can sprinkle them over the warm frosting as it cools. Cut into desired squares and serve. This cake stores well for a few days.

*Remember it cools fast and sets up quickly.