This post contains affiliate links if you purchase through those links I earn a small commission.
Texas Sheet Cake meets Pumpkin Cake Roll in this Pumpkin Sheet Cake. This crowd sized, crowd-pleasing cake is a sure hit for any fall parties!
Dairy Week for the GBBO Bake-Along
It’s Dairy Week for the GBBO Bake-Along and I needed to make a cake that incorporated cultured milk products. This is Officially my entry for the Bake-Along Cultured Dairy Cake Signature Bake!
My husband likes to pretend he doesn’t like sweets. I continue to try and change his mind. And in the end, he actually loved my Texas Sheet Cake AND my “BEST COOKIE EVER” Texas Sheet Cake Cookies. I knew I’d win him over.
Imagine a thin moist pumpkin cake gently spiced and baked in a huge sheet pan. And the top it with the most luscious cinnamon cream cheese frosting. Now I know what you’re thinking and yes, it IS almost perfection!
In fact, it’s my new go-to for parties and potlucks! It’s a nice big cake so it definitely feeds a crowd which is so nice. Perfect for those random office shindigs or a fall bonfire or anything in between. I can imagine that this would even be good for Thanksgiving!
And if you’re lucky enough to have leftovers no one is going to cry if they find a slice of cake in their lunch box. Believe me, I tested that theory here.
When I started digging around for a recipe to try out I knew I wanted to keep it close to the original recipe as possible. It’s the weirdest cake; you melt butter, add ingredients, add boiling water and then stir everything together. And it makes this ridiculous and huge cake.
And this cake is no different. There are plenty of recipes out there. I based mine off the Pioneer Woman’s recipe because it was very close to the chocolate version of itself.
I changed up her recipe and made my own Cinnamon Icing for the top that is pretty much sheer perfection. It’s so good my husband, who doesn’t even like sweets, commented on it. WHAT?
Pumpkin Texas Sheet Cake
- 2 cups pumpkin puree
- 2 sticks of butter
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh nutmeg
- pinch of cardamom
- 3/4 cup boiling water
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 teaspoons baking soda
- 2 eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, very soft
- 1/2 cup butter, very soft
- 4 cups powdered sugar
- 1-2 teaspoons cinnamon
- enough milk to thin it down to spreading consistency
- grease or butter a sheet pan, this is a pan that is 13X18
- preheat the oven to 350˚
- melt the 2 sticks of butter
- stir in the 2 cups canned pumpkin and the cinnamon, fresh nutmeg and the pinch of cardamom if using
- add the boiling water, stir, set aside to cool
- in a separate bowl mix the flour, sugar, and salt give it a little mix
- in a large measuring cup mix the eggs, the buttermilk, and the baking soda
- add the pumpkin mix to the flour mixture and lightly stir together
- then add the buttermilk mixture and stir until combined
- pour in prepared pan and bake in a 350˚ oven for 20-22 minutes
- the cake should spring back when poked if it doesn't, bake it for 1-2 minutes longer
- once it's done let it cool
- when the cake is cool make the icing by mixing the butter and cream cheese in a stand mixer with the whisk attachment, be sure to scrape down the sides a few times
- slowly add the powdered sugar
- then the cinnamon, start with 1 teaspoon keep adding until you like the flavor, I used 2 teaspoons
- drizzle in milk a teaspoon at a time to get it to spreading consistency
- spread on the cooled cake
- add sprinkles if you like
- store covered and put in the fridge if you need to keep it longer than a couple of hours
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.