Pumpkin Texas Sheet Cake
Perfect for fall gatherings! This Pumpkin Texas Sheet Cake boasts a generous size, moist pumpkin cake, and a luscious cinnamon cream cheese frosting.
Servings: 24 pieces
Calories: 264kcal
Ingredients
Pumpkin Texas Sheet Cake
- 2 cups pumpkin puree
- 2 sticks of butter
- 1 tsp cinnamon
- 1/4 tsp fresh nutmeg
- pinch of cardamom
- 3/4 cup boiling water
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 tsp baking soda
- 2 eggs
- 2 tsp vanilla extract
Cinnamon Icing
- 8 oz cream cheese very soft
- 1/2 cup butter very soft
- 4 cups powdered sugar
- 1-2 tsp 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
Serving: 1 Serving | Calories: 264kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 213mg | Potassium: 81mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3453IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
