Pumpkin Sheet Cake

Pumpkin Sheet Cake


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Pumpkin Sheet Cake with Caramel Coffee Cinnamon Glaze and Cinnamon Cream CheeseFrosting
Prep Time 45 Minutes
Cook Time 1 hour 15 Minutes
Prep Time 45 Minutes
Cook Time 1 hour 15 Minutes
  1. Cake:
  2. Preheat oven to 350 degrees.
  3. Spray a 10 inch x 15 inch oblong baking dish with nonstick baking spray.
  4. Add flour, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk to blend all dry
  5. ingredients together.
  6. Add pumpkin puree, sugar, canola oil, eggs, and vanilla in a large mixing bowl. Use an electric
  7. mixer to beat until the mixture is smooth.
  8. Add the dry ingredient mixture to the wet ingredients. Use the electric mixer to just combine.
  9. (The key is to not overmix.)
  10. Scoop the batter in the prepared baking dish.
  11. Use an offset spatula to smooth the top layer of the batter.
  12. Bake at 350 degrees for 30-35 minutes.
  13. Use a toothpick inserted in the center of the cake to make sure the cake is completely baked.
  14. Transfer the cake to the counter to cool before frosting.
  15. Glaze:
  16. Heat a medium saucepan to high and add butter, brown sugar, cream, and salt, bringing it to a
  17. boil. Stir to combine the ingredients.
  18. Remove from the stove and allow it to cool for 7-10 minutes.
  19. After 7-10 minutes stir in the vanilla, crushed coffee, and cinnamon.
  20. Pour this mixture in a mixing bowl. Add in the heavy cream.
  21. With an electric mixer blend the cream mixture.
  22. Slowly begin to add in one half cup of powdered sugar at a time until it is completely blended.
  23. Continue to blend in the rest of the powdered sugar until it is smooth.
  24. While this is still warm, pour it over the cake.
  25. Frosting:
  26. Add butter and cream cheese to a mixing bowl.
  27. With an electric mixer, beat until this is creamy and lump free.
  28. Add in the vanilla, salt, and cinnamon. Beat until blended.
  29. Reduce the mixer to low and start adding in the powdered sugar one half cup at a time.
  30. Continue adding more powdered sugar one half cup at a time.
  31. Using the electric mixer blend in the powdered sugar after each addition.
  32. After the cake and glaze have cooled add the cinnamon cream cheese frosting.
  33. Spread the frosting over the glaze. Frost evenly the entire cake.
  34. Garnish with ground cinnamon spice.
  35. Cut into pieces and serve.




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