Pumpkin Texas Sheet Cake
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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!
You had to know this was coming what with my Texas Sheet Cake this summer and my ever-popular best cookies ever Texas Sheet Cake Cookies, this recipe was bound to come out!
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. Plus he LOVES my Pumpkin Cheesecake Jars so, I knew I’d win him over.
For this cake imagine a thin moist pumpkin cake gently spiced and baked in a huge sheet pan. And then top it off with the most luscious cinnamon cream cheese frosting. Now I know what you’re thinking and yes, it IS almost perfection!
If you want a deeper cake that’s not as big go ahead and try this Pumpkin Crunch Cake or this luscious Pumpkin Poke Cake!
Party Food!
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?
Not the pumpkin cake you’re looking for?
Well maybe try my Pumpkin Bundt Cake with a Cream Cheese Swirl? Or these fabulous Pumpkin Cakes Jars, so delish and perfect for lunchboxes!
Pumpkin Texas Sheet Cake
Equipment
Ingredients
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
Cinnamon Icing
- 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
Instructions
- 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
Nutrition
- Mini Cookies and Cream Cheesecakes
- Strawberry Crunch Cookies
- Peanut Butter Blossom Bars
- 3 Ingredient Flourless Chocolate Cake
- Best Oreo Rice Krispie Treats
- Heaven On Earth Cake
- Mixed Berry Custard Pie
- French Apple Cake
Thank You sounds great for Thanksgiving Potluck at work.
Sounds delicious. Just put the cake in the oven and realized I hadn’t put in the vanilla. I’m guessing it should probably have been mixed in with the egg/buttermilk mixture. Hopefully it still tastes as good as it sounds! Thank you for the recipe.
Excellent!! This is our new favorite pumpkin cake! I used a 13.5″x17.5″ pan. We live at 6500′, but it came out great w/o any altitude modifications. I didn’t get a chance to try it frosted (we cut into it before I had a chance to make it)