Pumpkin Sheet Cake with Bourbon Pecan Frosting

20 standard portions

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Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• pinch of ground nutmeg
• 15 ounce can pure pumpkin puree
• 1 cup light brown sugar (packed)
• 1 cup granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 stick (½ cup) salted butter
• 1 cup dark brown sugar (packed )
• ½ cup heavy cream
• 2 cups powdered sugar
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1 ½ cups chopped toasted pecans
• ½ teaspoon salt

Method

1. Preheat the oven to 350°F (180°C) or 160° fan oven. Spray an 18x13x1 inch (approx 46x33x2.5 cm) sheet tray with baking spray and set it aside.
2. In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg. Set aside.
3. In a separate large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until well combined.
4. Add the dry ingredients to the wet ingredients and stir until there are no more dry patches in the batter.
5. Pour the cake batter into the prepared tray and smooth out the top.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the pumpkin cake cool slightly while you make the frosting.
7. Melt butter in a small saucepot over medium-low heat. Once melted, add the brown sugar and heavy cream, and whisk to combine.
8. Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in.
9. Whisk in the bourbon and vanilla.
10. Add the pecans and salt, and stir to combine.
11. Immediately and slowly pour the frosting carefully all over the cake; it should go right to the edge, but if it looks like it may overflow, do not use it all. Allow the frosting to set fully, about 1 hour. Slice and serve.