Pumpkin Sheet Cake with Brown Butter Icing, aka the best pumpkin cake you will have all year
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.
Servings: 18 pieces
For the cake
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 1 15 ounce can pumpkin, (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
For the brown butter icing
- 1/2 cup butter
- 2 1/2 cups powdered sugar
- 1-2 tablespoons milk
- pinch of salt
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.
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 bowl to cool. Beat in the powdered sugar, 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. Cut into 18 pieces
Serving: 1piece | Calories: 217kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 213mg | Fiber: 1g | Sugar: 29g