Gorgeous Pumpkin Sheet Cake, with a crunchy pecan topping and cheese swirl! Flavorful and easy to make, this is your next favorite fall cake recipe.
- 1 cup (225g) butter, room tº
- 2 cups (400g) light brown sugar
- 2 eggs (room tº)
- 1 teaspoon vanilla extract
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/2 cups pumpkin or butternut squash puree (at room tº), unsalted
- 1 cup (105g) pecans, coarsely chopped
- 1/2 cup (115g) sour cream or cream cheese, room tº
- 4 Tbs. (60g) white or light brown sugar
- 1 Tbs. cream
- Preheat the oven to 350ºF / 180ºC.
- Line a 9×13 inch pan with parchment or aluminum paper (bottom and two sides only, it will be easier to unmold), and spray or butter the unlined sides.
- In a large bowl beat butter adding sugar gradually until very creamy, 2 to 3 minutes.
- Add eggs, one at a time, and beat well. Add vanilla and mix well.
- In two parts, add sifted flour with baking powder, spices and salt (I sift it directly over the butter). Mix only until starting to blend.
- Add pumpkin or butternut squash puree and mix well.
- Pour into the prepared pan, spreading evenly.
- In a small bowl mix sour cream (or cream cheese) with sugar and cream.
- Drizzle on top of the pumpkin batter.
- Sprinkle chopped nuts on top and bake for about 30-40 minutes, until a tester comes out clean.
- Let cool on wire rack. Unmold carefully. Serve at room tº.
- It keeps buat room tº for 2 days and a week in the fridge wrapped in film.
Tips & tricks for making this recipe:
- Pumpkin: as I mentioned above, I use homemade butternut squash puree (mostly, sometimes pumpkin) but use the unsweetened canned variety. I would but I can’t find it here. Otherwise, I would because it’s so much easier!
- Spice mix: I make my own pumpkin spice mix but you can use one you like already. If you have never used them before together, take this recipe as a guide and then adjust individual spices to your liking.
- Nuts: pecans are the traditional pair with pumpkin, but walnuts work very well too. Use hazelnuts if you want to innovate. No nuts is an option too.
- Cheese: cream cheese makes for a thicker swirl, but sour cream can be used too if that’s all you have.
- Keeping: this cake keeps at room t° for a couple of days. You can freeze it for a few weeks, well wrapped. Defrost at room t°.
- For making homemade pumpkin or squash puree see detailed instructions in post.
Keywords: pumpkin cake, pumpkin sheet cake