Pumpkin Sheet Cake With Bourbon Praline Frosting

Pumpkin Sheet Cake topped with a caramel bourbon praline frosting is the best pumpkin dessert this season. Get the easy recipe!

Why You Should Try This Recipe:

- Delivers the warm, comforting flavors of autumn in every bite - It's an easy sheet cake that bakes very quickly - The perfect pumpkin dessert to serve a crowd

Key Ingredients:

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sugar - pumpkin pie spice vanilla - heavy cream - flour baking soda - butter - eggs pecans - nutmeg - bourbon cinnamon - pumpkin puree

Let's make it!

Make this pumpkin-spiced cake for Thanksgiving, Halloween, or any other autumn occasion.

1

Preheat the oven to 350°F (180°C). Spray an 18x13x1 inch sheet tray with baking spray and set it aside. In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg. Set aside.

2

In a separate large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until well combined.

3

Add the dry ingredients to the wet ingredients and stir until there are no more dry patches in the batter.

4

Pour the cake batter into the prepared tray and smooth out the top.

5

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the pumpkin cake cool slightly while you make the frosting.

6

Melt butter in a small saucepot over medium-low heat. Once melted, add the brown sugar and heavy cream, and whisk to combine.

7

Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in.

8

Whisk in the bourbon and vanilla.

9

Add the pecans and salt, and stir to combine.

10

Immediately and slowly pour the frosting carefully all over the cake; it should go right to the edge, but if it looks like it may overflow, do not use it all. Allow the frosting to set fully, about 1 hour. Slice and serve.

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