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a square of pumpkin sheet cake with praline frosting on a plate.
5 from 24 votes

Pumpkin Sheet Cake with Bourbon Pecan Frosting

Pumpkin Sheet Cake topped with a caramel bourbon praline frosting is the best pumpkin dessert this season. Get the easy recipe!
Author Diana
Servings 20 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Setting Time 1 hour
Total Time 1 hour 45 minutes

Equipment

Ingredients

For the cake:

  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • pinch of ground nutmeg
  • 15 ounce (400 g) can pure pumpkin puree
  • 1 cup (200 g) light brown sugar packed
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) vegetable oil
  • 4 large eggs
  • 1 teaspoon (5 ml) vanilla extract

For the frosting:

  • 1 stick (½ cup) salted butter
  • 1 cup (200 g) dark brown sugar packed
  • ½ cup (120 ml) heavy cream
  • 2 cups (240 g) powdered sugar
  • 2 tablespoons (30 ml) bourbon
  • 2 teaspoons (10 ml) vanilla extract
  • 1 ½ cups (150 g) chopped toasted pecans
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F (180°C) or 160° fan oven. Spray an 18x13x1 inch (approx 46x33x2.5 cm) 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.
  • In a separate large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until well combined.
  • Add the dry ingredients to the wet ingredients and stir until there are no more dry patches in the batter.
  • Pour the cake batter into the prepared tray and smooth out the top.
  • 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.
  • Melt butter in a small saucepot over medium-low heat. Once melted, add the brown sugar and heavy cream, and whisk to combine.
  • 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.
  • Whisk in the bourbon and vanilla.
  • Add the pecans and salt, and stir to combine.
  • 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.

Notes

  • Toast the pecans. I recommend toasting raw nuts yourself rather than buying them already toasted. The flavor is just much better this way, and it's simple! Just preheat the oven to 350°F/180°C, spread pecan halves on a small quarter-size sheet pan, and toast for 6-8 minutes. Be careful not to burn them!
  • Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix only until the flour is absorbed.
  • Be careful with the frosting! Depending on how deep your sheet pan is, you may end up with more frosting than will fit. Pour the frosting over the cake slowly so that you can avoid overflowing the pan.
  • Try a different frosting. This cake would be delicious topped with my cinnamon cream cheese frosting instead of the praline topping.
  • To Store: Keep the cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. 

Nutrition

Calories: 317kcal | Carbohydrates: 56g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 248mg | Potassium: 140mg | Fiber: 2g | Sugar: 44g | Vitamin A: 3450IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/pumpkin-sheet-cake/