adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Sheet Cake with Chocolate Pecan Frosting
Pumpkin Sheet Cake with Chocolate Pecan Frosting
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour 25 minutes
Indulgent pumpkin cake with chocolate pecan frosting - a guaranteed hit for any pumpkin enthusiast!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 teaspoon ground cinnamon
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 1/4 cup unsweetened baking cocoa
  • 1/3 cup whole milk
  • 4 cups powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
Instructions:
  • Preheat the oven to 350°F and generously spray a 13x18-inch rimmed half sheet pan with cooking spray.
  • In a large bowl, mix cake ingredients with an electric mixer on medium-high speed until well combined. Transfer the batter to a pan and bake for 20 to 25 minutes, or until the edges begin to brown.
  • In the final 5 minutes of baking, prepare the frosting. In a 2-quart saucepan, bring the butter, cocoa, and milk to a boil, stirring often. Remove from heat and stir in the rest of the frosting ingredients.
  • Pour the frosting over the warm cake right away, using a spatula to spread it evenly. Allow the cake to cool at room temperature for about 45 minutes, or chill in the refrigerator for 20 minutes. Slice and enjoy!

Similar Recipes