Indulge in the flavors of fall with this delightful dessert. It combines the moist, spiced richness of pumpkin cake with the sweet crunch of pecans, creating a perfect blend. Ideal for gatherings, this treat brings a festive touch to any occasion.
Texas Pumpkin Sheet Cake With Candied Pecans
Cake
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
4 eggs
2 cups sugar
1 cup vegetable oil
1 can pumpkin purée (15 ounces)
Frosting
1 cup (2 sticks) butter, softened
1 package cream cheese (8 ounces), softened
2 teaspoons vanilla extract
3 cups powdered sugar
Candied pecans
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons water
1 cup chopped pecans
1. Cake: Preheat oven to 350 degrees. Coat a 13-by-18-inch rimmed baking sheet with cooking spray.
2. In a bowl, whisk together flour, baking soda, salt, baking powder, cinnamon and pumpkin pie spice. In another bowl, combine eggs, sugar, vegetable oil and pumpkin purée until fully incorporated. Slowly add the flour mixture, stirring well after each addition, until fully incorporated.
3. Pour the batter onto the prepared baking sheet and spread evenly. Bake 25–30 minutes or until a toothpick inserted comes out clean. Let cool completely.
4. Frosting: Cream together butter and cream cheese in a mixing bowl until light and fluffy. Add vanilla and powdered sugar, and mix until smooth.
5. Candied pecans: Line a baking sheet with parchment paper. In a skillet over medium-high heat, combine brown sugar, salt, cinnamon and water. Cook, stirring 1–2 minutes or until the sugar dissolves and the mixture is slightly bubbling.
6. Stir in pecans and cook for an additional 2 minutes, stirring to coat pecans. Remove from heat and spread pecans evenly on parchment paper. Allow to cool completely.
7. Spread frosting evenly over cooled cake and sprinkle with candied pecans.
Serves 24.
