Pumpkin Sheet Cake
| Prep Time | 45 Minutes |
| Cook Time | 1 hour 15 Minutes |
| Servings |
|
Ingredients
- Cake:
- 2 C all purpose flour
- 2 tsp baking soda
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- 1 can pumpkin puree 15 oz
- 2 C white sugar
- 1 C canola oil
- 4 Eggs large
- 2 tsp pure vanilla extract
- Glaze:
- ½ C sweet cream butter
- ¾ C light brown sugar packed
- 4 Tbsp heavy cream
- ¼ tsp kosher salt
- 1 tsp pure vanilla extract
- 1½ tsp instant coffee granules crushed
- ½ tsp ground cinnamon
- 2 C powdered sugar
- FROSTING
- 1 stick unsalted butter ½ cup, soft
- 1 package cream cheese 8 oz, room temp
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 4 C powdered sugar
- Garnish: Ground cinnamon spice
Ingredients
|
|
Instructions
- Cake:
- Preheat oven to 350 degrees.
- Spray a 10 inch x 15 inch oblong baking dish with nonstick baking spray.
- Add flour, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk to blend all dry
- ingredients together.
- Add pumpkin puree, sugar, canola oil, eggs, and vanilla in a large mixing bowl. Use an electric
- mixer to beat until the mixture is smooth.
- Add the dry ingredient mixture to the wet ingredients. Use the electric mixer to just combine.
- (The key is to not overmix.)
- Scoop the batter in the prepared baking dish.
- Use an offset spatula to smooth the top layer of the batter.
- Bake at 350 degrees for 30-35 minutes.
- Use a toothpick inserted in the center of the cake to make sure the cake is completely baked.
- Transfer the cake to the counter to cool before frosting.
- Glaze:
- Heat a medium saucepan to high and add butter, brown sugar, cream, and salt, bringing it to a
- boil. Stir to combine the ingredients.
- Remove from the stove and allow it to cool for 7-10 minutes.
- After 7-10 minutes stir in the vanilla, crushed coffee, and cinnamon.
- Pour this mixture in a mixing bowl. Add in the heavy cream.
- With an electric mixer blend the cream mixture.
- Slowly begin to add in one half cup of powdered sugar at a time until it is completely blended.
- Continue to blend in the rest of the powdered sugar until it is smooth.
- While this is still warm, pour it over the cake.
- Frosting:
- Add butter and cream cheese to a mixing bowl.
- With an electric mixer, beat until this is creamy and lump free.
- Add in the vanilla, salt, and cinnamon. Beat until blended.
- Reduce the mixer to low and start adding in the powdered sugar one half cup at a time.
- Continue adding more powdered sugar one half cup at a time.
- Using the electric mixer blend in the powdered sugar after each addition.
- After the cake and glaze have cooled add the cinnamon cream cheese frosting.
- Spread the frosting over the glaze. Frost evenly the entire cake.
- Garnish with ground cinnamon spice.
- Cut into pieces and serve.
This post contains affiliate links
