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–+ servings
Pumpkin Sheet Cake

Pumpkin Coffee 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
5 from 4 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 24 Squares
Calories 234 kcal

Ingredients
 

For The Sheet Cake

  • 2 cups All-purpose flour, Spooned and levelled
  • ¾ cup Granulated sugar
  • ½ cup Brown sugar, Lightly packed
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 teaspoon Cinnamon
  • ½ teaspoon Ginger
  • 4 Eggs, Room temperature
  • 1½ cups Pumpkin puree
  • 1 cup Oil
  • ½ cup Evaporated milk
  • 1 tablespoon Vanilla extract

For The Penuche Icing

  • ½ cup Butter
  • ¼ cup Dark brown sugar, Lightly packed
  • 2 cups Powdered sugar, Sifted
  • 2 teaspoon Vanilla extract
  • 4 tablespoon Evaporated milk

Instructions
 

How To Make The Sheet Cake

  • Preheat the oven to 350℉. Butter a 9X13 inch pan and set aside.
  • Sift all the dry ingredients in a bowl and set aside.
    2 cups All-purpose flour, ¾ cup Granulated sugar, ½ cup Brown sugar, 2 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Cinnamon, ½ teaspoon Ginger
  • In a separate bowl, mix the pumpkin puree, oil, evaporated milk, and vanilla extract.
    1½ cups Pumpkin puree, 1 cup Oil, ½ cup Evaporated milk, 1 tablespoon Vanilla extract
  • Lightly beat the eggs in a bowl and add to the above mixture. Mix everything until well blended and the mixture is smooth and homogenous.
    4 Eggs
  • Add the dry ingredients and gently mix. Do Not Overmix.
  • Pour the batter into the greased pan, and bake for 30-35 minutes or until an insert comes out clean.
  • Let the cake cool down in the pan for 15 minutes, flip it on a cooling rack and let it cool down completely.

How To Make The Icing

  • In a saucepan, mix the butter and brown sugar, and cook until the sugar is dissolved.
    ½ cup Butter, ¼ cup Dark brown sugar
  • Remove from the heat and add the sifted powdered sugar, vanilla extract, and evaporated milk.
    2 cups Powdered sugar, 2 teaspoon Vanilla extract, 4 tablespoon Evaporated milk
  • The mixture should be pourable and have the consistency of thick honey.
  • Pour the icing over the sheet cake and spread it with a spatula. Serve with tea and coffee.

Nutrition

Calories: 234kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 40mgSodium: 181mgPotassium: 89mgFiber: 1gSugar: 14gVitamin A: 2560IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Keyword Penuche Icing, Pumpkin Coffee Cake, Pumpkin Sheet Cake
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