Go Back Email Link
–+ servings

6 Rules of Making Caramel Every Home Cook Should Master

Pumpkin spice Texas sheet cake takes the classic Southern dessert and gives it a cozy autumn spin. Instead of chocolate, you get pumpkin puree and a rush of cinnamon, nutmeg, and ginger.
No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 cup granulated sugar
  • 6 tablespoons butter cut into pieces
  • 1/2 cup heavy cream warmed
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt

Instructions
 

  • First, crank your oven to 350°F and grease a 15x10x1 inch pan. You’ll need the space!
  • Mix 1½ cups sugar, a 15-ounce can of pumpkin puree, 1 cup canola oil, and 4 eggs in a big bowl. Whisk it until smooth—no lumps.
  • In another bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon ground cloves.
  • Dump the dry mix into the wet stuff. Stir gently until just combined. Don’t go wild with the mixing or your cake will be tough.
  • Pour the batter into your prepared pan and smooth it out. Bake for 20-25 minutes, then check with a toothpick. Let it cool before you go wild with frosting.
  • Cream Cheese Frosting is the classic. Beat 16 ounces of softened cream cheese, ½ cup butter, and 2 teaspoons vanilla until it’s creamy.
  • Gradually add 4½ cups powdered sugar. Beat until you can easily spread it. The tangy cream cheese is the perfect match for the spiced cake.
  • Brown Butter Frosting is a nutty, toasty alternative. Brown your butter, let it cool a bit, then mix with powdered sugar and milk.
  • Chocolate Cream Cheese Frosting is for the chocolate fans. Just add ¼ cup cocoa powder to the cream cheese frosting recipe.
  • If you’re out of cream cheese, buttercream works in a pinch. Just use more butter instead of cream cheese.
  • Want to get fancy? Fold in ½ cup chocolate chips, chopped walnuts, or pecans before baking for extra texture.
  • Top the frosted cake with toasted pecans, mini chocolate chips, or a dusting of cinnamon sugar. Sprinkle while the frosting’s still soft so it sticks.
  • Cut the cake into squares—easy for sharing. A 15x10 pan usually gives you about 24 servings, so invite friends.
  • Serve at room temp for the best flavor. Pair it with coffee, apple cider, or even a scoop of vanilla ice cream if you’re feeling wild.
  • For special occasions, dust with cinnamon or drizzle with caramel. It plays well with other fall desserts, too.
Tried this recipe?Let us know how it was!