Pumpkin Sheet Cake 

Stephen A. Broeker 

Cake INGREDIENTS

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpking pie spice
4 eggs
2 cups sugar
1 cup vegetable oil
1 can pumpkin puree (15 ounces)

 

Frosting INGREDIENTS

1 cup (2 sticks) butter, softened
1 package cream cheese (8 ounces) softened
2 teaspoons vanilla extract
3 cups powdered sugar

Candied Pecans INGREDIENTS

1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons water
1 cup chopped pecans

Cake DIRECTIONS

  1. Oven = 350 degrees.
    Coat a baking sheet with cooking spray.

  2. In a bowl:
    Whisk together flour, baking soda, salt, baking powder, cinnamon, and pumpkin pie spice.
    In another bowl:
    Combine eggs, sugar, vegetable oil, and pumping puree until fully incorporated.
    Slowly add the flour mixture, stirring well after each addition, until fully incorporated.

  3. Put the batter onto the prepared baking sheet and spread evenly.
    Bake 25 - 30 minutes or until toothpick inserted comes out clean.
    Let cool completely.

Frosting DIRECTIONS

  1. Cream together butter and cream cheese in a mixing bowl until light and fluffy.

  2. Add vanilla and powdered sugar.
    Mix until smooth.

Candied Pecans DIRECTIONS

  1. Line a backing sheet with parchment paper.

  2. In a skillet over medium-high heat:
    Combine brown sugar, salt, cinnamon, and water.

  3. Cook, stirring 1 - 2 minutes or until the sugar dissolves and the mixture is slightly bubbling.

  4. Stir in pecans and cooks for an additional 2 minutes, stirring to coat pecans.
    Removed from heat and spread pecans evenly on parchment paper.
    Allow to cool completely.

Finishing DIRECTIONS

  1. Spread frosting evenly over cooled cake.

  2. Sprinkle with candied pecans.