Pumpkin Spice Sheet Cake
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| Serves | 32 |
This Pumpkin Spice Sheet Cake with brown butter cinnamon icing is out of this word amazing! It is moist and full of festive fall flavors. A MUST make!
Ingredients
Cake
- 1 can pumpkin puree
- 1 cup oil
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 3 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Icing
- 1/2 cup unsalted butter
- 3 1/2 cups powdered sugar
- 6 tablespoons milk or cream
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
Directions
| Cake | |
| Step 1 | |
| Preheat oven to 350 In a large mixing bowl beat pumpkin, oil, and sugars. Add vanilla and eggs, one at a time, beating between each addition. | |
| Step 2 | |
| In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, and nutmeg. Slowly add to pumpkin mixture, beating until smooth and well combined. Pour into a greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of the cake comes out clean. | |
| Icing | |
| Step 3 | |
| While cake is baking melt the butter in a saucepan over medium heat. Continue cooking the butter. It will foam and start to turn brown. Once it is a deep golden brown, turn off heat. Whisk in powdered sugar, cream, cinnamon, and vanilla. If too thick add a bit more cream. Pour over hot cake when it comes out of the oven. Store covered at room temperature. | |