Pumpkin Texas Sheet Cake

5 from 4 votes

Pumpkin Texas Sheet Cake

Soft, tender and moist Pumpkin Texas Sheet Cake is topped with a decadent Browned Butter Frosting. This from-scratch cake takes just minutes to stir together and is the perfect cake for feeding a crowd.

Course Dessert

Cuisine American/Southern

Keyword cake, frosting, pumpkin, sheet cake

Prep Time 10

Cook Time 25

Servings servings

Calories 237kcal

Author Paula

Ingredients

For the cake

1 cup granulated sugar
2/3 cup brown sugar packed
1 cup oil vegetable, canola, or coconut
4 large eggs at room temperature
1 teaspoon pure vanilla extract
15 ounce pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon fresh ginger

For the frosting

1/2 cup butter real butter
4 cups powdered sugar (aka confectioners)
1/4 cup whole milk
2 teaspoon pure vanilla extract

Instructions

For the cake

Preheat oven to 350°F. Line a 15X10X1 baking pan with parchment paper or aluminum foil then spray with non-stick baking spray.
Cream oil and sugar until smooth. Add eggs and vanilla and mix until light and fluffy. Mix in pumpkin.
Stir together flour, baking soda, baking powder, salt, cinnamon, and ginger. Add to pumpkin mixture and mix until well blended.
Spread the batter in prepared pan.
Bake at 350 degrees for 23 to 26 minutes or until a toothpick comes out clean or with dry crumbs.

For the frosting

Melt butter in a saucepan on medium to low heat Whisk constantly. When it turns light brown remove the pan from the heat.
Add milk, vanilla, and browned butter to the powdered sugar.
Whisk until smooth. Immediately pour and spread evenly over cake

Nutrition