Welcome to the ultimate guide for creating a truly exceptional dessert that will impress at any gathering: a moist and flavorful Pumpkin Sheet Cake crowned with a crunchy, buttery pecan topping and an irresistible browned butter glaze. This isn’t just any pumpkin cake; it’s a culinary masterpiece that boasts a deep, bold, and exquisitely nutty flavor profile, all thanks to the magic of browned butter.
As the leaves begin to turn and the air grows crisp, there’s nothing quite like the comforting aroma of pumpkin baking in the oven. While many pumpkin cakes can be overly sweet or lack a distinct pumpkin essence, our recipe focuses on letting the natural, earthy notes of pumpkin shine, complemented by rich, complex layers of flavor from toasted pecans and a luscious browned butter sauce. It’s the perfect treat for fall festivities, holiday tables, or simply to brighten a cozy afternoon.
If you find yourself with an abundance of pumpkin puree after trying this delightful recipe, don’t let it go to waste! Explore more autumnal delights in your kitchen. You could try our amazing Chocolate Pumpkin Bundt Cake, which offers a decadent twist, or perhaps indulge in this classic Pumpkin Bundt with Cream Cheese Frosting. Both are fantastic additions to your recipe collection and surprisingly simple to prepare, ensuring your fall baking adventures are always a success.
Why You’ll Adore This Pecan Pumpkin Cake
This isn’t merely a pumpkin sheet cake; it’s a celebration of autumn flavors, carefully balanced to deliver an unforgettable dessert experience. What makes this recipe truly stand out?
- Authentic Pumpkin Flavor: We prioritize the true taste of pumpkin. Instead of overwhelming it with a medley of spices, we use just enough cinnamon to enhance the pumpkin’s natural sweetness and earthy notes, ensuring that the star ingredient truly shines. Say goodbye to overly spiced cakes that burn your palate; this recipe offers a mellow warmth that complements rather than competes.
- The Magic of Browned Butter: This is our secret weapon. Browning butter transforms it into a golden, nutty elixir, adding unparalleled depth and a subtle butterscotch undertone to both the cake batter and the rich glaze. This simple step elevates the entire dessert from good to absolutely extraordinary, infusing every bite with a complex, toasted aroma.
- Irresistible Textural Contrast: The cake itself is incredibly moist and tender, a hallmark of a perfectly baked sheet cake. But what truly sets it apart is the contrast offered by the crunchy pecan topping. Toasted to perfection and lightly caramelized, these pecans provide a delightful bite that complements the soft cake, creating a harmonious blend of textures.
- Ultimate Buttery Indulgence: To amplify the luxurious buttery experience, we don’t stop at just browned butter in the cake. We craft a decadent browned butter toffee-flavored pecan-butter glaze that cascades over the warm cake. This glaze provides a glossy finish and a concentrated burst of nutty, caramel-like sweetness that ties all the elements together beautifully.
- Perfect for Any Occasion: Whether you’re hosting a grand Thanksgiving dinner, a cozy fall brunch, or simply craving a comforting homemade treat, this pumpkin sheet cake is versatile and always a crowd-pleaser. Its sturdy sheet cake format makes it ideal for serving larger groups, and it travels exceptionally well, making it a fantastic option for potlucks or holiday gifts.
Every element of this cake is designed for maximum flavor and enjoyment. It’s a testament to how simple ingredients, when treated with care, can yield a dessert that feels gourmet yet remains accessible for home bakers. Prepare to fall in love with its rich aroma, tender crumb, and delightful crunch.
Ingredients You’ll Need
Ingredient Notes and Substitutions
- Pumpkin Puree: Always opt for unsweetened pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. If unsweetened puree is hard to find, and you only have access to sweetened versions, consider slightly reducing the amount of sugar in the cake batter to maintain balance. For a delightful variation, you can also use roasted butternut squash puree, which offers a similar texture and a slightly sweeter, nuttier flavor profile.
- Cinnamon: We use cinnamon as the primary spice in this recipe, finding it to be the most suitable companion to pumpkin without overpowering its delicate flavor. While you can certainly add a pinch of nutmeg, ginger, or cloves if you prefer a classic pumpkin pie spice blend, remember our goal is to let the pumpkin shine. Be cautious not to overdo the spices to avoid a “burning sensation” or masking the browned butter’s nuanced notes.
- Brown Sugar: The inclusion of brown sugar serves a dual purpose. Firstly, it imparts a wonderful molasses flavor that pairs beautifully with pumpkin and browned butter, adding a caramel-like richness. Secondly, the moisture in brown sugar contributes to the cake’s incredibly moist and slightly chewy texture, making it even more satisfying. You can use light or dark brown sugar; dark brown sugar will give a more intense molasses flavor.
- Unsalted Butter: Using unsalted butter is crucial for browning, as it allows you to control the salt content of the entire cake. Browned butter is a star ingredient here, so don’t skip this step!
- Buttermilk: Buttermilk is key to achieving a tender, moist crumb. Its acidity reacts with the baking soda, creating a light and airy texture. If you don’t have buttermilk on hand, you can easily make a homemade substitute: add one tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the way with regular milk until it reaches ½ cup. Let it sit for 5-10 minutes until it slightly curdles before using.
- Pecans: Coarsely chopped pecans are ideal for the topping, providing a substantial crunch. Walnuts could be a substitute if preferred, but pecans truly offer that signature buttery, slightly sweet flavor that complements pumpkin so well.
- Heavy Whipping Cream: This is essential for achieving a rich, smooth, and pourable glaze. Do not substitute with lighter creams or milk, as they will not provide the same thickness and luxurious mouthfeel.
Step-by-Step Instructions
Note: This is an overview of the instructions, designed for clarity. The detailed instructions are also provided in the recipe card below.
Part 1: Browning the Butter
The secret to this cake’s deep, nutty flavor begins with perfectly browned butter. This process transforms regular butter into a fragrant, golden liquid with a rich, toasted aroma.
- Start by gently heating the butter in a light-colored pan over low heat. Using a light-colored pan is crucial as it allows you to easily observe the color changes as the butter browns, preventing it from burning.
- As the butter melts completely, it will begin to foam. Keep stirring or swirling the pan to ensure even heating. This movement helps the milk solids separate and brown uniformly.
- You’ll notice the milk solids sinking to the bottom of the pan and gradually changing color. They will transition from a pale yellow to a golden brown. Once the butter achieves an amber-brown hue and emits a distinctly nutty, heavenly aroma, immediately remove the pan from the heat.
- Pour the browned butter into a heatproof bowl to stop the cooking process. To cool and slightly harden it quickly, place the bowl into an ice bath. This step is important for achieving the right consistency for creaming later.
Part 2: Preparing the Cake Batter
With your browned butter ready, it’s time to assemble the cake batter, bringing together the dry and wet ingredients for a perfectly balanced texture and flavor.
- In a large, deep bowl, whisk together all your dry ingredients: flour, baking powder, salt, baking soda, and cinnamon. Ensure they are well combined to distribute the leavening agents evenly throughout the batter. Set this mixture aside.
- In a separate medium-sized bowl, combine the buttermilk and pumpkin puree. Whisk them until they are thoroughly blended. This ensures the wet ingredients are ready to be incorporated smoothly into the main batter.
Part 3: Combining Ingredients and Baking
The precise order of combining ingredients contributes significantly to the cake’s final texture. Follow these steps carefully for a fluffy and moist result.
- By now, your browned butter, which was cooling in the ice bath, should have solidified slightly around the edges, making it ready for creaming.
- Transfer the solidified browned butter to the bowl of your stand mixer. Beat it until it becomes creamy and light. Then, add both the white sugar and brown sugar, creaming them together with the butter until the mixture is light, fluffy, and well combined. This process incorporates air into the batter, contributing to the cake’s tender crumb.
- Add the eggs one at a time, beating well after each addition until fully incorporated. This gradual addition ensures the eggs emulsify properly into the batter.
- Next, gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Finally, gently fold in the pumpkin and buttermilk mixture until everything is thoroughly integrated and the batter is smooth.
Part 4: Baking, Topping, and Glazing
The final steps involve baking the cake to perfection, preparing the crunchy pecan topping, and crafting the rich browned butter glaze for a truly decadent finish.
- Pour the prepared batter evenly into a 13×9 inch oven pan that has been lined with parchment paper. Level the surface with a spatula. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. This indicates it’s fully cooked.
- Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire cooling rack to cool completely. This prevents it from becoming soggy and allows it to set.
- While the cake cools, prepare the toasted pecans. In a small skillet, melt one tablespoon of butter over medium heat. Add the coarsely chopped pecans and toast them, stirring frequently, until they are fragrant and lightly golden. Stir in the brown sugar and a pinch of salt until the sugar caramelizes and coats the pecans. Remove from heat and set aside to cool.
- Now, make the nutty, buttery, and incredibly awesome browned butter glaze. Brown 6 tablespoons of butter in a light-colored saucepan over low heat, just as you did for the cake batter, until it turns amber brown and smells nutty.
- Immediately remove the pan from the heat. Quickly whisk in the packed brown sugar and heavy cream until well combined. Return the mixture to low heat and continue stirring for another 3-4 minutes, or until the sugar dissolves completely and the glaze thickens slightly.
- Remove the glaze from the heat and let it cool down for about 15-20 minutes. It should still be pourable but have a slightly thicker consistency.
- Once both the cake and the browned butter glaze have cooled sufficiently (the cake should be completely cool, and the glaze warm but not hot), generously pour the glaze over the cake. Finally, sprinkle the toasted caramelized pecans evenly over the top, creating a delightful crunchy crust.
Expert Tips for Success
- Even Butter Browning: For consistent browning of the butter, cut it into small, even-sized squares. This ensures that all pieces melt and brown at the same rate.
- Choose the Right Pan: Always use a light-colored saucepan when browning butter. This makes it much easier to monitor the color changes from golden to amber, helping you prevent the butter from burning, especially if you’re new to this technique.
- Spice Wisely: While you can certainly incorporate other warming spices like nutmeg, cloves, or ginger, use them sparingly. The goal of this recipe is to allow the natural flavor of the pumpkin and the rich notes of browned butter to be the stars. Overpowering spices can mask these delicate flavors.
- Storage Solutions: This delectable cake can be stored in an airtight container in the refrigerator for 3-4 days, maintaining its moisture and flavor. For longer storage, you can freeze individual slices or the whole cake (without the glaze and pecans, adding them fresh after thawing) for up to a month. Thaw in the refrigerator overnight before serving.
- Don’t Overmix: When adding the dry ingredients to the wet, mix only until just combined. Overmixing the batter can develop the gluten in the flour too much, resulting in a tough, dense cake instead of a light, moist one.
- Parchment Paper is Your Friend: Lining your baking pan with parchment paper, leaving an overhang on the sides, makes it incredibly easy to lift the cooled cake out of the pan without any sticking, ensuring a clean transfer to your cooling rack or serving platter.
This sweet, moist pumpkin sheet cake delivers a powerful toasted, nutty punch that truly sets it apart. It’s astonishing how the simple act of browning butter can elevate the flavor profile of an entire dessert so dramatically. You absolutely need this cake in your life – trust me, it’s worth every moment spent in the kitchen. Don’t be deterred by the seemingly numerous steps; the resulting cake is an absolute masterpiece that more than justifies your time and effort. Its complex flavors and comforting warmth make it a perfect centerpiece for any autumn celebration.
Related Autumnal Recipes You’ll Love
- Indulge in this rich and decadent Chocolate Pumpkin Bundt Cake, a true showstopper that’s intensely chocolaty on the outside with a surprising, silky pumpkin center. It’s the best of both worlds!
- For a delightful twist on a classic, try our Pumpkin Pie with an Easier Twist Using Phyllo Dough. This recipe offers all the beloved flavors of pumpkin pie with a lighter, flakier crust.
- Don’t waste those nutritious pumpkin seeds! Roast them in the oven with a unique blend of spices for an exotic and addictive Shawarma Roasted Pumpkin Seeds snack.
- Embrace the essence of fall with this family-favorite Apple Cream Cheese Bundt Cake with Caramel Sauce, bursting with tender apples and fragrant spices that evoke the cozy scents of the season.
- Our traditional Pumpkin Bundt Cake is a fall favorite, beautifully topped with a luscious cream cheese frosting and artfully decorated with festive autumn colors. This recipe is a definite keeper for your holiday baking repertoire.
- For an incredibly quick and easy fall treat, enjoy the cozy flavors of this 2-Ingredient Pumpkin Spice Cake. All you need is a box of cake mix and a can of pumpkin puree, and you’ll have the simplest, moistest pumpkin cake you’ve ever made.
More Scrumptious Desserts to Explore
- Discover a dreamy, creamy, no-bake delight with our classic Tiramisu. This simple yet elegant combination of coffee, cocoa, and mascarpone cheese creates a fabulous Italian layered dessert, perfect for entertaining guests without the fuss of baking.
- Our Marble Loaf Cake is a delightful and fun pound cake featuring vanilla and chocolate batters swirled together, creating a rich and visually appealing treat. This cherished family recipe uses simple ingredients and is highly suitable for beginner bakers.
- Experience the decadent and delicious Caramel Tres Leches, a Turkish-inspired cake that masterfully combines the rich flavors of caramel, a trio of milks, and a wonderfully spongy cake. It’s an excellent choice for holiday parties, potlucks, or an unusual and satisfying after-dinner treat.
We sincerely hope you cherish this recipe as much as we do. If you decide to make this delightful cake, please capture a photo and share it on social media, tagging it with #amiraspantry. We absolutely love seeing your culinary creations on Instagram, Facebook, and Twitter!
To ensure you never miss a delicious recipe or helpful tip, sign up for the FREE Amira’s Pantry newsletter, delivered directly to your inbox with exclusive content and surprises. Stay connected with us on Facebook, Twitter, Pinterest, and Instagram for all our latest updates and culinary inspirations.
If this recipe brings joy to your kitchen, please take a moment to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always our pleasure to see your photos and discover your unique take on our recipes. Thank you for your support and enthusiasm.
What’s new? Be sure to check out Amira’s Pantry Store on Amazon, where you’ll find a curated selection of nostalgic goodness and kitchen essentials! Thank you so much for being an integral part of the Amira’s Pantry community!
Pecan Pumpkin Cake
Print Recipe
Pin Recipe
Rate This Recipe
Equipment
- 1 13×9 Baking pan
Ingredients
For the cake:
- ¾ cup + 1 Tablespoon unsalted butter
- 2 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- 1 cup white sugar
- ⅔ cup brown sugar
- 4 eggs
- 15 oz can pure pumpkin puree
- ½ cup buttermilk
For salted toasted pecans:
- ½ cup pecans coarsely chopped
- 1 Tablespoon brown sugar
- 1 Tablespoon butter
For the browned butter glaze:
- 6 Tablespoon unsalted butter
- 1 cup packed brown sugar
- ½ cup heavy whipping cream
Instructions
Browning the Butter for the Cake:
- In a light-colored saucepan over low heat, add the butter. The butter will first melt, then foam, and gradually the foam will subside. Keep stirring frequently to ensure even cooking.
- Small brown flecks will start to form at the bottom of the pan. Once these flecks are a golden brown and the butter emits a rich, nutty aroma, immediately remove the pan from the heat.
- Pour the browned butter immediately into a heatproof bowl or a measuring cup to halt the cooking process.
- Place the bowl in an ice water bath until the butter begins to solidify around the edges, typically about 15 minutes. This step is crucial for achieving the correct consistency for creaming.
Make the Cake:
- Preheat your oven to 350°F (175°C). Prepare a 13×9 inch baking pan by lining it with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon until well combined. Set aside.
- Remove the bowl of browned butter from the ice water bath and scrape the hardened butter into the bowl of a stand mixer. Beat until creamy and smooth.
- Add both the white sugar and brown sugar to the creamy butter. Beat them together until the mixture is light, fluffy, and well aerated. Add the eggs one at a time, beating thoroughly after each addition to ensure full incorporation.
- Gradually add the reserved flour mixture to the wet ingredients in the mixer, mixing on low speed until just combined. Be careful not to overmix.
- In a separate medium bowl, combine the pure pumpkin puree and buttermilk. Stir until smooth.
- Gently stir the pumpkin mixture into the cake batter until just combined and smooth.
- Pour the finished batter evenly into the prepared 13×9 inch baking pan, spreading it to level the surface.
- Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Meanwhile, Make the Browned Butter Glaze:
- In a small, light-colored saucepan, melt the 6 tablespoons of butter over low heat, browning it as described in the first step, until it turns a rich golden brown and smells nutty.
- Immediately remove the pan from the heat. Add the packed brown sugar and heavy cream, whisking vigorously until well combined.
- Return the pan to the stovetop over low heat and continue to stir for approximately 3-4 minutes, or until the sugar is completely dissolved and the mixture begins to thicken slightly.
- Remove the glaze from the heat and let it cool down for about 20 minutes. It should remain pourable but become thick enough to coat the back of a spoon.
Make the Toasted Pecans:
- In a skillet over medium heat, melt 1 tablespoon of butter. Add the coarsely chopped pecans and stir frequently until they begin to toast and become fragrant.
- Add 1 tablespoon of brown sugar and a pinch of salt to the pecans. Continue to stir until the sugar caramelizes and coats all the pecans evenly. Remove from heat and set aside to cool.
- Once the cake has completely cooled and the glaze has reached the desired pourable consistency, generously pour the browned butter glaze over the cake. Immediately sprinkle the toasted caramelized pecans evenly over the glazed surface. Slice and serve!
Video
For a visual guide to making this delicious cake, you can find a recipe video on the original source or YouTube.
Notes
- Cut the butter into squares to ensure even heating when browning.
- Use a light-colored pan to brown the butter, especially if you are a beginner, to easily monitor its color change.
- You can use pumpkin spice or any spices you like, but do not be tempted to use too much, as it can overwhelm the delicate pumpkin flavor.
- Storage: This cake can be kept in the fridge for 3-4 days in an airtight container. It can also be frozen for up to a month.
- Please check our nutrition disclaimer policy for more information.
Nutrition
Carbohydrates: 71g |
Protein: 6g |
Fat: 27g |
Saturated Fat: 15g |
Cholesterol: 117mg |
Sodium: 423mg |
Potassium: 201mg |
Fiber: 2g |
Sugar: 49g |
Vitamin A: 6315IU |
Vitamin C: 1mg |
Calcium: 95mg |
Iron: 2mg
Mention @AmirasPantry or tag #AmirasPantry!
This article was first published on October 4, 2017. It was last updated on August 18, 2022, with a new recipe, detailed step-by-step instructions, and improved readability to enhance your baking experience.