- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 621
- Total Fat
- 33 g
- Saturated Fat
- 20 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 2 g
- Sugar
- 57 g
- Protein
- 9 g
- Cholesterol
- 127 mg
- Sodium
- 492 mg
Ree’s Pumpkin Cream Cake is perfect for Thanksgiving and is based on her Chocolate Sheet Cake that she has made for years. The pumpkin adds amazing flavor, texture and color.
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 621
- Total Fat
- 33 g
- Saturated Fat
- 20 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 2 g
- Sugar
- 57 g
- Protein
- 9 g
- Cholesterol
- 127 mg
- Sodium
- 492 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray and set aside.
- In a medium saucepan, melt the butter. Whisk in the pumpkin puree and pumpkin pie spice until they are totally combined. Whisk in the boiling water until the mixture is smooth. Set aside.
- In a large bowl, combine the flour, sugar and salt. Whisk and set aside.
- In a liquid measuring cup, combine the buttermilk, eggs, baking soda and maple extract. Whisk and set aside.
- Pour the pumpkin mixture into the flour mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the baking pan and bake the cake until a tester inserted in the center comes out clean, 30 to 32 minutes. Remove and allow to cool, 30 minutes.
- In a pitcher, mix the sweetened condensed milk, heavy cream and vanilla bean paste until combined.
- Once the cake has cooled, use a fork to poke holes all over the cake. Slowly pour the condensed milk mixture over the cake and allow it to soak in for 15 to 20 minutes. (The liquid won’t be completely absorbed, but that is fine.)
- Cover the cake with the whipped topping, then slice and serve. This cake can be made the day before and stored in the fridge until ready to serve, for up to 3 days.
