Pumpkin Sheet Cake with Chocolate Pecan Frosting
Annalise Sandberg
Updated May 25, 2022
Pumpkin lovers, this cake is for you! Topped with a chocolate pecan frosting, this decadent fall cake is a foolproof winner.
Pumpkin Sheet Cake with Chocolate Pecan Frosting
- Prep Time 15 min
- Total 1 hr 25 min
- Servings 24
- Ingredients 14
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 teaspoon ground cinnamon
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 teaspoon vanilla
Frosting
- 1/2 cup butter
- 1/4 cup unsweetened baking cocoa
- 1/3 cup whole milk
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
Instructions
-
Step1Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray.
-
Step2In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown.
-
Step3During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients.
-
Step4Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved