Pumpkin Spice Cake
This pumpkin spice cake bakes up moist and tender in a 9x13 pan, then gets a warm brown sugar frosting poured over the top that sets into a sweet caramel style icing.
Servings 15 slices
Calories 476kcal
Ingredients
For the cake:
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 15 ounces pure pumpkin puree one can, not pumpkin pie filling
- 2 cups dark brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
For the frosting:
- 1/2 cup light brown sugar packed
- 1/2 cup dark brown sugar packed
- 1/2 cup salted butter
- 3 tablespoons evaporated milk
- 3 tablespoons heavy cream
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with baking spray and set aside.
- In a large bowl, stir together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined.
- Add the eggs and vanilla, whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared pan and smooth out the top with an offset spatula.
- Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
For the frosting:
- Once the cake is cool, place the butter in a small saucepan over medium low heat and let it melt. Once melted, add the brown sugars, evaporated milk, 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 it off the heat and whisk in the powdered sugar a little at a time until fully mixed in. Stir in the vanilla.
- Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling.
Cool the cake completely before frosting so the icing sets on top instead of soaking in.
The frosting sets fast, so pour and spread it as soon as it comes together.
Store covered at room temperature for 2 days or refrigerated for up to 5 days.
The frosting needs about 1 hour to fully set before slicing.
Cool the cake completely before frosting so the icing sets on top instead of soaking in.
The frosting sets fast, so pour and spread it as soon as it comes together.
Store covered at room temperature for 2 days or refrigerated for up to 5 days.
The frosting needs about 1 hour to fully set before slicing.
Nutrition
Calories: 476kcal