Pumpkin lovers, this one’s for you! If you’ve never had a Texas sheet cake before, you’re in for a treat—especially with this autumn-inspired twist. This Pumpkin Texas Sheet Cake is rich, moist, and packed with warm fall spices, topped with a luscious buttery frosting and a sprinkle of pecans. Whether you’re baking for a crowd, a special occasion, or just craving something cozy, this sheet cake is a guaranteed hit. Trust me, you’re going to love it!
Why You’ll Love Pumpkin Texas Sheet Cake
This cake isn’t just about the flavors—it’s about bringing people together over a comforting, indulgent dessert.
Is this Pumpkin Texas Sheet Cake for you? Let’s see. This cake is…
- Ultra moist – Thanks to pumpkin puree and sour cream, every bite is soft and tender.
- Packed with warm spices – Cinnamon, ginger, nutmeg, and cloves bring out that classic fall flavor.
- Perfect for gatherings – A sheet cake is easy to serve and feeds a crowd.
- Topped with rich frosting – A buttery vanilla glaze soaks into the cake for irresistible sweetness.
- Simple to make – No complicated steps, just classic baking techniques with guaranteed results.
Ingredients in Pumpkin Texas Sheet Cake
Here’s what makes this cake so special:
All-Purpose Flour: Provides structure to the cake while keeping it light and soft.
Granulated Sugar: Adds the perfect level of sweetness and helps keep the cake moist.
Cornstarch: A secret ingredient for a softer, more tender crumb.
Baking Soda: Gives the cake its fluffy texture by helping it rise.
Warm Spices: Cinnamon, ginger, nutmeg, and cloves bring that classic pumpkin spice flavor.
Kosher Salt: Enhances the flavors and balances the sweetness.
Unsalted Butter: Adds richness and moisture to both the cake and the frosting.
Milk Powder: Deepens the flavor and adds a subtle creaminess.
Pumpkin Puree: The star ingredient that gives the cake its color, texture, and delicious taste.
Eggs: Provide structure and help bind everything together.
Vanilla Extract: Enhances the overall flavor with a warm, sweet touch.
Sour Cream: Ensures a moist and tender crumb.
Corn Syrup: Helps the frosting stay smooth and glossy.
Powdered Sugar: Sweetens the frosting and gives it a silky consistency.
Pecans: Add a bit of crunch and a nutty flavor to complement the sweet glaze.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this irresistible cake:
Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cornstarch, baking soda, spices, and salt.
Prepare the Wet Ingredients: In a saucepan, melt the butter over medium heat. Stir in the milk powder and pumpkin puree, mixing until smooth. Let cool slightly.
Combine Wet and Dry: Gradually mix the wet ingredients into the dry, stirring until just combined.
Add the Eggs and Sour Cream: Gently fold in the beaten eggs, vanilla extract, and sour cream until fully incorporated.
Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Make the Frosting: While the cake bakes, melt the butter in a saucepan. Stir in the corn syrup, milk, vanilla, and salt. Remove from heat and whisk in the powdered sugar until smooth.
Frost the Cake: Pour the warm frosting over the hot cake and spread evenly. Sprinkle with chopped pecans.
Cool and Serve: Let the cake cool completely before slicing. Enjoy!
How to Serve Pumpkin Texas Sheet Cake
With a Cup of Coffee: The perfect pairing for a cozy afternoon treat.
Topped with Whipped Cream: Adds a light, airy contrast to the rich cake.
With a Scoop of Ice Cream: Vanilla or cinnamon ice cream takes this cake to another level.
As a Holiday Dessert: Ideal for Thanksgiving or any fall gathering.
Nutrition Information (Per Serving)
- Serving Size: 1 slice
- Calories: 420
- Sugar: 39g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Additional Tips
Make Ahead: Bake the cake a day in advance and store it at room temperature. Frost just before serving.
Enhance the Flavor: Add a pinch of cardamom for an extra warm, spiced touch.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Refrigerate if needed and reheat slices gently.
Double the Recipe: Need more cake? This recipe scales up beautifully—just use a larger sheet pan.
Quick Tips for the Best Pumpkin Texas Sheet Cake
- Use fresh pumpkin puree for the best flavor.
- Don’t overmix the batter—stir until just combined.
- Pour the frosting while the cake is warm so it seeps into the surface.
- Toast the pecans beforehand for extra crunch and nuttiness.
This Pumpkin Texas Sheet Cake is the perfect way to embrace fall flavors with minimal effort. Whether you’re serving it at a holiday feast or just treating yourself, this cake is guaranteed to be a hit. Grab a fork and enjoy every bite!
Pumpkin Texas Sheet Cake
Ingredients
- For the Cake:
- 2 cups all-purpose flour 240g
- 2 cups granulated sugar 400g
- 2 tbsp cornstarch 17g
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves or use 2 tsp pumpkin pie spice
- ¾ tsp kosher salt
- 1 cup unsalted butter 226g
- ¼ cup nonfat milk powder 35g
- ¾ cup pumpkin puree 180g
- 2 large eggs room temperature, beaten
- 1 tsp vanilla extract
- ¾ cup sour cream 165g
- For the Frosting:
- ¾ cup unsalted butter 169g
- 2 tbsp corn syrup
- ¼ cup whole milk or half-and-half
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 3 cups powdered sugar 340g, sifted if lumpy
- ½ cup pecans finely chopped
Instructions
- Preheat oven & prepare the pan:
- Place a rack in the upper third of the oven and preheat to 350°F (175°C).
- Grease a half sheet pan (18×13-inch) with butter or nonstick spray.
- Mix the dry ingredients:
- In a large bowl, whisk together flour, sugar, cornstarch, baking soda, spices, and salt.
- Brown the butter & mix wet ingredients:
- In a medium saucepan over medium heat, melt and brown the butter.
- Once browned, remove from heat and whisk in the milk powder until smooth.
- Add the pumpkin puree and whisk (it may seize, but that’s fine).
- Combine wet and dry ingredients:
- Pour the buttery pumpkin mixture into the dry ingredients and fold gently.
- Add the eggs, vanilla, and sour cream, folding until just combined with no flour pockets.
- Bake the cake:
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 18-22 minutes, rotating halfway, until golden brown and firm but bouncy.
- Prepare the frosting:
- While the cake bakes, melt and brown the butter in a saucepan.
- Remove from heat and whisk in corn syrup, milk, vanilla, and salt.
- Gradually whisk in powdered sugar, then stir in pecans.
- Frost the cake:
- Pour the warm frosting over the warm cake and spread evenly.
- Let cool for at least 1 hour before slicing and serving.
Notes
- Make-Ahead Tip: The cake can be baked a day in advance and stored covered at room temperature.
- Storage: Store leftovers in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
