Pumpkin Sheet Cake with Brown Butter Icing
If you love cozy fall flavors, this pumpkin sheet cake with brown butter icing is about to rock your pumpkin-spice-loving world.
Servings: 18 pieces
Ingredients
Cake Ingredients
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 15 ounces pumpkin puree, (not pumpkin pie filling)
- 4 eggs room temperature
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Icing Ingredients
- 1/2 cup butter
- 2 1/2 cups powdered sugar
- 1-2 tablespoons milk
- 1/8 teaspoon kosher salt
Instructions
Cake Directions
- Preheat oven to 350 F. In a large bowl, stir together the sugar, oil, pumpkin and eggs. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice and salt. Gently stir the dry ingredients into the wet and stir until just barely combined.
- Pour batter into a greased 10 x 15 inch baking pan. Bake at 350 F for 25 to 30 minutes or until it springs back when lightly touched.
Icing Directions
- While the cake is baking, make the frosting. In a heavy saucepan over medium heat, brown the butter. Watch carefully so it doesn't burn. When browned, pour into a heat safe mixing bowl to cool.
- Add the powdered sugar to the cooled butter and beat to combine. Add the salt and enough milk to make a smooth consistency. (If the butter is still slightly warm when you add the sugar, it can get clumpy and greasy. If that happens, beat on high for several minutes until smooth.)
- Frost the cake while still warm. Cool and slice into 18 pieces.
Nutrition
Serving: 1piece | Calories: 217kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 213mg | Fiber: 1g | Sugar: 29g