Pumpkin Sheet Cake with Brown Sugar Icing
This delicious sheet cake is super Moist and utterly heavenly, making it an ideal recipe for fall gatherings! It’s baked in a high-rimmed sheet pan, which not only makes it easy to whip up but also perfect for serving a crowd. Your friends and family will be so impressed! Enjoy!
Equipment
- 18x13 cake rimmed sheet pan
- electric hand mixer
- measuring cups
- mixing bowls
Ingredients
Cake ingredients
- 1 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. Spray an 18x13-inch rimmed baking sheet with cooking spray or use butter to grease the pan.Beat the cake mix, pumpkin, and milk in a large bowl with an electric hand mixer for 60-90 seconds, or until combined. Pour the mixture onto the baking sheet and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool.While the cake is cooling, melt the butter in a saucepan over medium heat. Using a whisk, add the brown sugar and bring to a boil. Boil for 1 minute. Remove from the heat and whisk in the milk. Pour the mixture into a large heat-proof bowl and let it cool completely.Once cooled, beat in confectioners' sugar, 1 cup at a time. Add the vanilla extract and beat until the mixture is smooth. Spread icing evenly over the cooled cake. Cut and serve!
- Spread icing evenly over cooled cake. Cut and serve! *Caution-cake will be hot when removing from the oven.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 49g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 245mg | Potassium: 176mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1267IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
