Active Time: 25 mins
Total Time: 1 hr 45 mins
Servings: 20
This seasonal spin on a classic Texas sheet cake might just be better than the original. Pumpkin puree keeps this cake ultra tender and moist, while the pumpkin pie spice gives it warm fall notes. (Think pumpkin spice latte, but make it cake.)
Ingredients
Cake:
- Baking spray
- 1 (15-oz.) can pumpkin puree
- 1 cup vegetable oil
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup whole buttermilk
- 2 tsp. vanilla extract
- 2 large eggs, at room temperature
- 2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 1/2 tsp. baking soda
- 1 tsp. kosher salt
Fudge Icing:
