Pumpkin Sheet Cake with Caramel Coffee Cinnamon Frosting

Don’t get me wrong... I love all the seasons, but isn’t fall the best?  After scorching heat here in the desert, the days begin to mellow and the nights begin to cool. Windows can stay open and the AC gets turned off. The leaves begin to change colors and football starts.

Personally I don’t care much about football, but in our family it is the start of Family Football Sundays. Only about half the family watches. Really it’s just a chance to get together for a few hours each week to eat and talk and eat and talk.

Which leads us to this cake. So easy to serve to a crowd, takes no more than 30 minutes of hands-on time, and is better when refrigerated overnight.

The inspiration for this cake comes from two places. This Pumpkin Spice Sheet Cake and this Cinnamon Coffee Frosting. I highly recommend pouring a cup of your favorite brew to drink alongside.

Cake

• Flour
• Baking soda
• Pumpkin pie spice
• Salt
• Pumpkin puree
• Sugar
• Canola oil
• Eggs
• Vanilla

Frosting

• Butter
• Brown Sugar
• Cream or Milk
• Salt
• Instant coffee Granules
• Cinnamon
• Powdered Sugar

Helpful kitchen tools

Cake batter

The cake is a very simple recipe that requires three steps. 

• Combine your dry ingredients 
• Combine your wet ingredients 
• Mix together

Now take that beautiful, golden batter and pour it in the prepared sheet pan. Be sure to smooth it out. Bake for 20-30 minutes. In the meantime prepare your frosting.

Frosting

The frosting is just as simple.

• Add first four ingredients to a sauce pan and bring to a boil
• Allow to cool slightly 
• Beat in remaining ingredients

For a crowd

Sheet cakes are an ideal dessert when serving a crowd. For such a simple process you get a flavor-packed, super moist, easy to transport, feed a ton of people kind of cake. The cake can be made a couple ahead and stored tightly wrapped in the freezer. If you would rather make a couple days ahead the whole thing can be made and stored covered in the refrigerator for up to two days.

FAQs

There are so many good recipes out there, but this one is so worth making because:

• This cake is incredibly moist.
• The pumpkin pie spice blend adds just the right amount of flavor.
• The frosting is the perfect blend of caramel and coffee with a hint of cinnamon. 
• The fall, cold weather vibes of this cake lend perfectly to the holidays. Include it on your roundup of best Thanksgiving recipes!

Tips and tricks

• The size of your sheet cake pan makes a difference in baking time. The pan we used is 13x18. We buy them from Sam’s Club, but here is a similar one on Amazon. 
• When you mix the wet and dry ingredients together make sure the wet is on the bottom. Otherwise you might end up with flour lumps in the batter. Ask how I know. 😉
• Be sure to pour the frosting over the cake while both the cake and frosting are still warm. 
• This cake, like most cakes, benefits from being refrigerated overnight. If you have to make it the day of try and place it in the refrigerator for as long as possible before serving. 
• When storing overnight or transporting, I LOVE using a sheet pan cover. I use them for so many things that I have found them well worth the investment. They can be found at restaurant supply stores or here on Amazon.

More lovin' from the oven

• Chocolate is always in season and this Chocolate Bundt Cake turns out perfectly Every. Single. Time.
• Want a side dish that is freezer-friendly and perfect for serving a large group? Look no further. This Twice Baked Potato Bake has you covered.
• The Easiest Cream Biscuits are a pillowy-soft addition to any warm, comforting dinner. But prepare extra because they make an amazing breakfast sandwich the next morning.