Pumpkin Sheet Cake

pumpkinsheetcakeAh… the flavors of Fall!  My favorite time of the year is Fall.  I love the ambiance of changing leaves, the beautifully-colored trees, the warm and delightful flavors and meal options and just the overall anticipation of the holidays which are soon to come.

Fall brings me back to my time growing up in Alexandria, VA right outside of Washington, DC.  The George Washington Parkway down by the Potomac River is where my siblings and I would wander roughing it through all the fallen leaves and enjoying the beauty that Fall brings.  My friend Noreen over at Noreen’s Kitchen made this fabulous Pumpkin Sheet Cake and you all need to try it!  I will be getting my hands in on it this weekend for sure.  You can also watch Noreen create this fabulous dessert on our homepage by clicking on TMF TV.  Have fun and enjoy!

Noreen’s Kitchen — Pumpkin Sheet Cake

Ingredients for the Cake:

2 sticks of butter
1 cup of water
1 cup of granulated sugar
1 cuo of brown sugar
2-1/2 cups all purpose flour
1 tsp. of baking soda
1 tsp. of baking powder
1/2 cup of buttermilk
1-1/2 cups pumpkin puree (15-ounce can)
2 tsps. vanilla extract
1 tsp. salt
1 tablespoon of pumpkin pie spice
3 eggs beaten

Ingredients for the Icing:

1 stick of butter
1/2 cup heavy cream
4-1/2 cups of confectioners sugar
2 teaspoons vanilla extract

Topping:

1 cup pecans, chopped

Directions for cooking:

Pre-heat oven to 350 degrees; combine water and butter in a large saucepan and bring to a boil. Add in sugar and stir to combine, add in flour mkaing sure to combine completely; add in pumpkin puree and buttermilk and stir; add baking powder, baking soda and salt and stir well.  Remove from heat.  Add in eggs and vanilla and stir well.  Pour into a 1/2 sheet pan (18×13) that has been both sprayed with cooking spray and lined with parchment paper.  Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Remove cake from oven and place on a cooling rack. Prepare icing by combining heavy cream and butter in a saucepan and bringing to a simmer. Add in confectioners sugar and stir well to combine making sure no dry pockets of sugar remain. Add in vanilla and stir well. Pour warm icing over warm cake.  Sprinkle with chopped pecans.

Peace & Blessings,
Diane

 

 

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