Pumpkin Sheet Cake with Praline Icing
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This Pumpkin Sheet Cake with Praline Icing is a soft, moist pumpkin cake packed with warm fall spices and topped with a buttery brown sugar icing loaded with toasted pecans. The praline icing is poured over the cake while it’s still warm, where it settles into a sweet, over the cake while it’s still warm, where it settles into a sweet slightly crackly layer that makes this cake hard to leave alone.
There’s also an optional splash of bourbon in the icing that pairs beautifully with the brown sugar, vanilla, and toasted pecans. You can leave it out and still have an incredible praline icing, so this cake works just as well for a family Thanksgiving as it does for an adults-only fall gathering.
Because it’s baked in a large sheet pan, you’ll get about 20 servings without having so assemble layers or having to pipe a single swirl of frosting. If you’re looking for more layers, this Pumpkin Spice Cake with Brown Butter Frosting.
Why You’ll Love This Recipe
- Feeds a crowd!
- Warm pumpkin pie spices in every bite
- Buttery brown sugar praline icing
- Loaded with toasted pecans
- Perfect for Thanksgiving or fall fatherings
- No complicated cake decorating required
What Makes This Pumpkin Sheet Cake Special
The praline icing is what really sets this pumpkin cake apart.
Instead of a tradional cream cheese fdrosting, butter, dark brown sugar, and heavy cream are cooked together until bubbling. Powdered sugar is whisked in before adding vanilla, toasted pecans and optional bourbon.
The warm icing is immediately poured over the cake. As it cools, it sets into a rich praline-like topping with plenty of buttery brown sugar flavor and crunchy pecans.
You also don’t have to wait around for the cake to cool completely before frosting it. In this recipe, a slightly warm cake is exactly what you want.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Pumpkin Puree – Be sure to use 100% puree pumpkin puree rather than pumpkin pie filling. If you’re using homemade pumpkin puree, be sure to remove the additional moisture so it resembles the consistency of canned pumpkin puree.
Vegetable Oil – Any neutral oil can be used. The oil gives this pumpkin cake its incredibly soft and moist texture. It can helps the cake to stay tender after it’s refrigerated.
Pumpkin Pie Spice – Pumpkin pie spice provides most of the warm spice flavor, while additional cinnamon and nutmeg around it.
Dark Brown Sugar – I prefer dark brown sugar for the praline icing because its stronger molasses flavor gives the topping a deeper caramel flavor.
Heavy Cream – The heavy cream keeps the icing thick and creates a rich base that’s combined with the melted butter and brown sugar for the praline icing.
Pecans – Toasting the pecans before adding them to the icing makes a noticeable difference. It brings out their nutty flavor and gives them a little extra crunch.
Substitutions and Variations
- You can subsitute the vegetable oil with any neutral oil such as canola oil, peanut oil, or avocado oil.
- You can leave out the bourbon if kids are going to be enjoying this pumpkin sheet cake or you just don’t want to use it.
- For a stronger spice flavor, adds 1/4 to 1/2 teaspoon additional cinnamon or pumpkin pie spice.
- You can substitute the toasted chopped pecans with toasted walnuts.
- Add 1/2 teaspoon of maple extract to the praline icing for more fall flavor!
- You can omit the pecans completely if you don’t like nuts in your desserts.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Pumpkin Sheet Cake
Step 1: Whisk together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg.
Step 2: In a separate bowl, whisk together the pumpkin, sugars, oil, eggs, and vanilla extract until combined.
Step 3: Stir the dry ingredients into the pumpkin mixture and spread the batter evenly in a greased sheet pan.
Step 4: Bake at 350 degrees F for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Step 5: Melt the butter in a saucepan. Add the dark brown brown sugar and heavy cream and bring the mixture to a boil while whisking constantly.
Step 6: Remove from the heat and gradually whisk in the powdered sugar.
Step 7: Stir in the bourbon (if you’re using it), vanilla extract, toasted pecans, and salt.
Step 8: Slowly pour the warm praline icing over the slightly warm cake spreading it evenly to the edges. Let the icing sit for about 1 hour before slicing.
Tips for Best Results
- Use pumpkin puree and not pumpkin pie filling. Double check the can before adding it to your batter since the two are usually sitting right beside each other at the grocery store.
- Don’t overmix the batter! Stir the dry ingredients into the wet ingredients only until everything is combined. Overmixing can make the cake tougher.
- I highly recommend taking the extra few minutes to toast the pecans. Their flavor becomes deeper, nuttier, and stands up much better against the sweet icing.
- Keep a close eye on the praline icing while it’s boiling. Once the brown sugar and cream are added, whisk constantly and watch for the mixture to reach a boil that can’t be stirred away.
- Work quickly once the powdered sugar is added. The praline icing begins setting as it cools. Have your cake ready before you start making the icing so you can pour it on the cake immediately.
- Pour the icing slowly on the warm cake. This will help keep the icing on top of the cake and not running down the sides of the cake.
How to Store and Freeze
Once the praline icing has completely set, cover the cake tightly with plastic wrap. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If refrigerated, let the cake come closer to room temperature before serving for the softest texture.
To freeze the pumpkin sheet cake, let the icing sit up. While it’s still in its pan, wrap it tightly in two layers of plastic wrap and an additional layer of heavy-duty aluminum foil. You can also freeze individual slices by placing them in a freezer container. If you’re layering the slices, seperate them by parchment paper so the icing doesn’t stick to the cake layer on top of it.
Thaw overnight in the fridge before serving or on the counter for about 1 to 2 hours.
Recipe FAQs
The icing cools and sets quickly. If you wait too long before pouring it onto the cake, it can become difficult to spread.
It can be because of the brown sugar not being melted fully. Make sure the brown sugar is completely incorporated into the butter and cream and that the mixture reaches a full boil that can’t be stirred away.
Also, gradually whisk in the powdered sugar rather than dumpking it all in at once.
The icing may have been poured too quickly or concentrated in one area. Slowly drizzle it across teh entire cake so you have less spreading to do.
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Pumpkin Sheet Cake with Praline Icing
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Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- ⅛ teaspoon ground nutmeg
- 15 ounces pumpkin puree
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Praline Icing
- 8 tablespoons salted butter, sliced
- 1 cup dark brown sugar, packed
- 1/2 cup heavy cream
- 2 cups powdered sugar
- 2 tablespoons bourbon, optional
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans, toasted
- 1/2 teaspoon salt
Instructions
Pumpkin Cake
- Preheat the oven to 350 degrees F. Grease an 18x13x1 baking sheet tray with nonstick cooking spray.
- In a medium bowl, add the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg. Whisk until well combined.
- In a large bowl, add the pumpkin puree, brown sugar, white sugar, oil, eggs, and vanilla. Whisk until the eggs are well combined.
- Add the dry ingredients to the wet and stir until combined.
- Pour the cake batter into the prepared baking sheet tray and spread out evenly.
- Place in the preheated oven and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly while you make the frosting.
Praline Frosting
- Place the butter in a small saucepot over medium-low heat and let it melt. Stir occasionally.
- Once melted, add the brown sugar and heavy cream. Whisk constantly until the mixture comes up to a boil. Once it comes up to a boil that can’t be stirred away, remove from the heat and whisk in the powdered sugar a little at a time until fully mixed in.
- Whisk in the bourbon, if you’re using it, and vanilla.
- Add the pecans and salt. Stir until combined.
- Immediately pour the frosting over the warm cake. It should go right to the edge without overflowing, but if it looks like it may overflow, do not use it all. Be careful while pouring, do it slowly and evenly over the entire cake. Don’t just dump it all on top.
- Allow the frosting to set fully, about 1 hour. Slice and serve.
Notes
Nutrition Info
(Nutrition information is automatically calculated, so should only be used as an approximation.)