This pumpkin cake is perfect for sharing, as it’s baked in a sheet pan and easily cut into 20 or more servings. Make this pumpkin-spiced cake for Thanksgiving, Halloween, or any other autumn occasion. This pumpkin sheet cake has the most amazing flavors! What makes it really special and different from the “standard” pumpkin cake is the frosting. Instead of a buttercream or cream cheese frosting, we’re topping this pumpkin sheet cake with a pecan praline frosting. It’s made like caramel with butter, sugar, and cream, and then expertly seasoned with bourbon, vanilla, and toasted pecans. Similarly to my Texas Sheet Cake recipe and 7Up Sheet Cake, this frosting is poured over the cake while it’s still warm and then left alone to set and cool. The result is a pumpkin cake that is moist and sweet and just melts in your mouth! If you’re looking for a different kind of pumpkin cake recipe, why not check out my easy pumpkin cake with cream cheese frosting or a delicious pumpkin roll filled with frosting and nuts? Pumpkin gooey butter cake is also amazing, and made with boxed cake mix so it’s super easy too. You have all season to bake these pumpkin treats, and there are so many to try!
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this easy pumpkin sheet cake:
Eggs: Be sure to use large eggs that are at room temperature. Eggs provide structure and help to bind all of the ingredients together. Spices: Pumpkin pie spice plus some extra cinnamon and nutmeg give this recipe the perfect fall spiced flavor. Sugar: Both regular granulated sugar and light brown sugar are needed for the cake batter. Brown sugar adds flavor and moisture. Pumpkin: For this recipe, be sure to buy plain canned pumpkin puree, and not pumpkin pie filling. You can also make your own homemade pumpkin puree if you’re feeling adventurous! For the Frosting: This frosting is cooked on the stove and starts with salted butter, dark brown sugar, and heavy cream. This creates a caramel-like praline base. Bourbon: This adds a deep, warm flavor to the frosting. You can skip it if you prefer, or add a few drops of bourbon flavoring instead. Pecans: Chopped and toasted pecans add a wonderful crunch to this sweet, moist pumpkin cake.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Pumpkin Sheet Cake
Get ready to bake by preheating the oven to 350°F (180°C). Spray your sheet pan with cooking spray and set it aside while you mix up the cake batter.
Recipe Tips
Toast the pecans. I recommend toasting raw nuts yourself rather than buying them already toasted. The flavor is just much better this way, and it’s simple! Just preheat the oven to 350°F/180°C, spread pecan halves on a small quarter-size sheet pan, and toast for 6-8 minutes. Be careful not to burn them! Add more pecans. Try mixing in chopped pecans to the cake batter as well as the frosting! Don’t overmix the batter. Overmixing can result in a tough, dense cake. Mix only until the flour is absorbed. Be careful with the frosting! Depending on how deep your sheet pan is, you may end up with more frosting than will fit. Pour the frosting over the cake slowly so that you can avoid overflowing the pan. Let it set. Be sure to give the frosting about an hour to set up before you cut into the cake. If you don’t wait, you’ll end up with a mess! Try a different frosting. This cake would be delicious topped with my cinnamon cream cheese frosting instead of the praline topping.
Storing Tips
This cake will keep well at room temperature for up to 3 days. Be sure to keep it well sealed for freshness. You can also store pumpkin cake in the fridge for up to a week. Let servings come to room temperature before serving.
What To Serve With Pumpkin Sheet Cake
I love a slice of this cake along with a hot cup of coffee! Learn how to make the best cup in your French Press or Moka Pot. Welcome the fall season by baking this delicious Pumpkin Sheet Cake! The bourbon pecan frosting really takes this dessert to a new level of amazing, and everyone is going to want the recipe. © Little Sunny Kitchen
