Pumpkin Spice Texas Sheet Cake

Pumpkin Spice Texas Sheet Cake

It's hard to decide which is better, the wonderful pumpkin spice cake or the decadent fudge icing on top!
Plan Ahead Note: the eggs need to be brought to room temperature as well as the buttermilk and Dr. Pepper for the icing.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 20
Course: Halloween
Ingredients Method Notes

Ingredients
  

Cake
  • 1 15 oz. can pumpkin puree
  • 1 cup canola oil
  • 1 cup packed light brown sugar
  • ½ cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 2 eggs at room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking soda
  • 1 teaspoon kosher salt
Fudge Icing
  • ½ cup unsalted butter
  • 4 oz. unsweetened chocolate chopped
  • 3 Tablespoons whole buttermilk at room temperature
  • 3 Tablespoons Dr. Pepper at room temperature
  • ½ teaspoon kosher salt
  • 3 cups powdered sugar

Method
 

Cake
  1. Preheat the oven to 350°
  2. Coat a 17½" x 12½" rimmed baking sheet with baking spray. Set aside.
  3. Whisk together pumpkin, oil, brown sugar, granulated sugar, buttermilk, vanilla, and eggs in a large bowl.
  4. Sift together flour, pumpkin pie spice, baking soda, and salt over pumpkin mixture in a bowl.
  5. Whisk just until combined.
  6. Transfer batter to prepared baking sheet, spreading into an even layer.
  7. Bake until a wooden pick inserted into center of cake comes out clean, 20-22 minutes.
  8. Let cool in baking sheet on a wire rack while preparing fudge icing.
Fudge Icing
  1. Melt butter and chocolate in a medium saucepan over medium low, whisking often until smooth.
  2. Remove from heat and whisk in buttermilk, Dr. Pepper, and salt.
  3. Gradually sift in powdered sugar, about ½ cup at a time, whisking until fully combined after each addition.
  4. Immediately pour icing over warm cake, spreading evenly with an offset spatula.
  5. Cool completely in baking sheet until icing is set, about 1 hour.
  6. Store in the refrigerator for up to 3 days.

Notes

Recipe from Southern Living Magazine