Pumpkin Sheet Cake with Brown Sugar Icing
This easy pumpkin sheet cake starts with spice cake mix and canned pumpkin, then gets topped with homemade brown sugar icing. Baked in an 18×13-inch sheet pan, it's an easy fall dessert for feeding a crowd.
Equipment
- 18×13-inch rimmed sheet pan
- electric hand mixer
- measuring cups
- mixing bowls
Ingredients
Cake ingredients
- 15.25 oz package Spice Cake Mix
- 1/2 cup pumpkin puree
- 2 cups milk
Icing ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 cups confectioners sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 18-by-13-inch rimmed baking sheet with cooking spray or butter.
- Add the cake mix, pumpkin purée and milk to a large mixing bowl. Beat with an electric hand mixer for 60–90 seconds, or until evenly combined.
- Spread the batter evenly in the prepared pan. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and allow the cake to cool completely.
- While the cake is cooling, melt the butter in a saucepan over medium heat. Whisk in the brown sugar and bring the mixture to a boil. Boil for 1 minute, then remove the pan from the heat and whisk in the milk.
- Pour the mixture into a large heatproof bowl and allow it to cool completely.
- Beat in the confectioners’ sugar, 1 cup at a time. Add the vanilla extract and continue beating until the icing is smooth.
- Spread the icing evenly over the completely cooled cake. Cut into 18–22 pieces and serve.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 175mg | Potassium: 131mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 1037IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
