Cinnamon Roll Pumpkin Vanilla Sheet Cake

All credit goes to Picky Palate for this one. It's like a cross between a gooey cake and a pumpkin pie with a nice swirl of brown sugar. If you are looking for Thanksgiving desserts, give this a shot. No one in my family was disapointed with the small samplings they have had so far ( It is before dinner..)

Ya ya, my drizzling skills are pretty bad, LOL 

I am copying her recipe word for word to save it on here when I need it.
I didn't have the box yellow cake mix so I grabbed a recipe offline, great to have handy!
Homemade cake mix~~
3 cups flour
2 cups sugar
1 T baking powder
1/2 cup powdered milk
Just mix together
Don't forget to visit Picky Palate for more great recipes, I have been over there several times before and very much enjoy her blog.

"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"