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Pumpkin Sheet Cake with Bourbon Praline Frosting

This Pumpkin Sheet Cake with Bourbon Praline Frosting is a delightful autumn treat, combining the flavors of pumpkin and warm spices with a rich, nutty frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Whisk
  • Spatula
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 2 cups All-purpose flour Provides structure to the cake.
  • 1.5 cups Granulated sugar Sweetens the cake.
  • 1 teaspoon Baking powder Helps the cake rise.
  • 1 teaspoon Baking soda Works with baking powder for leavening.
  • 1 teaspoon Ground cinnamon Infuses warm flavors.
  • 0.5 teaspoon Ground nutmeg Adds depth of flavor.
  • 0.5 teaspoon Ground ginger Gives a hint of spice.
  • 0.5 teaspoon Ground cloves Enhances warmth of spices.
  • 0.5 teaspoon Salt Balances sweetness.

Wet Ingredients

  • 1 cup Pumpkin puree Provides moisture and flavor.
  • 0.5 cup Vegetable oil Keeps the cake moist.
  • 4 large Eggs Binds ingredients together.
  • 1 teaspoon Vanilla extract Adds sweetness and depth.
  • 1 cup Chopped pecans Adds crunch to the cake.

Bourbon Praline Frosting

  • 1 cup Unsalted butter, softened Base for the frosting.
  • 3 cups Powdered sugar Sweetens the frosting.
  • 0.25 cup Heavy cream Adds richness.
  • 1 teaspoon Vanilla extract Enhances frosting flavor.
  • 1 cup Pecans, toasted and chopped Adds nutty crunch to frosting.

Instructions
 

  • 1. Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch baking sheet.
  • 2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  • 3. In another bowl, mix the wet ingredients: pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  • 4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  • 5. Fold in the chopped pecans.
  • 6. Pour the batter into the prepared baking sheet and spread evenly. Bake for 25-30 minutes.
  • 7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • 8. For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, mixing until combined.
  • 9. Add heavy cream and vanilla extract, beating until smooth. Toast the pecans in a skillet until fragrant, then add to the frosting.
  • 10. Once the cake is cooled, spread the frosting evenly on top and sprinkle with toasted pecans.
  • 11. Cut into squares and serve.

Notes

This cake is perfect for gatherings and can be made ahead of time. Store leftovers in an airtight container in the refrigerator.
Keyword Autumn, Easy