I know it’s a weird way to describe something, but this cake really does, well, taste like Halloween. Or how I imagine Halloween would taste if it were a food instead of a holiday.
The original recipe for this cake was featured last year on Picky Palate. I revised the recipe because I didn’t have all of the ingredients, and my waistline expands just by reading the word “cream”.
Here I have posted the recipe, which includes only ingredients readily found in my pantry. Be warned, my pantry has all kinds of weird stuff in it, and I understand if you don’t keep giant cans of pumpkin puree around.
Pumpkin Sheet Cake with Cinnamon and Sugar Glaze
- 1 box of yellow cake mix
- 1/2 C. canola oil
- 1/2 C. milk
- 4 eggs
- 1/2 C. plain yogurt
- 15 oz. can of pumpkin puree
Cinnamon Glaze Ingredients:
- 3/4 C. packed brown sugar
- 1/2 tsp. ground cinnamon
- 1 stick of butter
Sugar Glaze Ingredients:
- 1 C. confectioner’s sugar
- 1/2 C. milk
Step 1: Preheat your oven to 350 degrees. Combine all cake ingredients in the bowl of a mixer. Mix well.
Isn’t the color just beautiful?
Step 2: Lightly grease a jelly roll pan. Pour the batter into the pan.
Step 3: In a glass bowl, melt the stick of butter. Add the brown sugar and cinnamon and stir well to combine. Drizzle over the cake.
Use a knife to cut the glaze into the cake by running the knife through the glaze.
This is also known as marbling. Did you know that? Good.
Step 4: Put the cake into the preheated oven and bake for 35 minutes.
Step 5: While the cake is baking, pour the confectioner’s sugar into a small bowl. Add the milk slowly and stir it together between milk additions. Stop adding milk when the glaze is thin, but not watery.
Did that make sense? If not, look at the picture. That’s what it should look like.
Step 6: Once the cake is done, remove it from the oven and drizzle the sugar glaze over the top. Let the cake cool for 20 minutes before cutting it into squares.
Store the leftovers in the fridge. If you have any.