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Pumpkin Sheet Cake with Brown Butter Icing

This is the best pumpkin cake you will have all year. It's an easy, moist pumpkin sheet cake with a brown butter icing that is frosted while it's still warm, Texas sheet cake style.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 18 pieces
Calories: 217kcal

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