Pumpkin Sheet Cake With Penuche Icing

We all enjoy a soft, delicious, and flavourful coffee cake, or I don't know anybody who does not! Now imagine having a Pumpkin Coffee Cake With Penuche Icing 😉 This Pumpkin Sheet Cake With Penuche Icing is one of the easiest and most delicious Fall recipes you can make every Fall season! This sheet cake is fluffy, moist, and frosted with creamy and delicious Penuche Icing.

What Is Penuche Icing

Penuche has its origins in Europe and then came to North America. This icing contains butter, brown sugar, powdered sugar and milk; my Penuche Icing recipe uses Evaporated Milk plus a small amount of vanilla extract for flavouring. Because of the brown sugar content, this icing has a caramel-like flavour and a light caramel colour. This icing will become crusty after spreading, and that is due to its powdered sugar content.

About This Recipe

• This recipe needs two bowls and a simple list of essential ingredients, as there is no fancy one here.
• The two ingredient categories are dry and wet ingredients. Apart from the usual flour, baking powder and soda, this recipe requires a blend of spices to indicate the Fall flavours. Pumpkin Sheet Cake calls for cinnamon and ginger, but adding other spices, such as clove nutmeg, is optional.
• One ingredient that I would like to discuss here is the Evaporated Milk. Evaporated is milk that has been heated to lose some water and thicken a little bit.

• Evaporated milk is not sweet, just like plain milk is not. I want to talk about what EM does in the recipe. The higher fat content enhances the flavour and texture and also adds moisture. Since it is richer and creamier than regular milk, it makes baked goods rich, moist, and flavorful. It also gives this cake a tender crumb and soft yet sturdy texture.
• If you do not have evaporated milk, feel free to use 2% plain milk.
• We obviously need pumpkin puree, and make sure to use the puree, not the pumpkin pie filling!

The Penuche Icing

• Well, the ingredients for the icing are as simple as the sheet cake too.
• All we need to make this icing is butter, brown sugar, powdered sugar, evaporated milk, and vanilla extract.
• This icing will become crusty after it is spread on the cake, and that is due to the powdered sugar content.

How To Make The Pumpkin Sheet Cake With Penuche Icing

• Bring out two bowls and turn your oven to 350F 😉
• Sift all dry ingredients, including all-purpose flour, granulated and brown sugar, salt, cinnamon, ginger, baking powder and soda.
• Mix the pumpkin puree, evaporated milk, oil, and vanilla extract in a separate bowl, Lightly beat the eggs, add to the rest of the wet ingredients, and mix well until the eggs are well blended.
• Make a well in the center of the dry ingredients, add the wet ingredients, and gently mix.
• Pour the batter into a greased 9X13 pan and bake.

How To Make The Icing

• Melt the butter, add the brown sugar, and cook until the sugar is dissolved.
• Remove the saucepan from the heat and add the powdered sugar, evaporated milk, and vanilla extract. Mix well, and frost the cool sheet cake. The top of the icing will form a crust, which, in my opinion, makes this dessert even more beautiful.

See more related posts;

Brown Butter Apple Blondies,

Berry Crumble Bars,

Chocolate Pecan Bars

📖 Recipe