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Iowa Pumpkin Sheet Cake

For the batter:

1 15 oz. can pumpkin

1 1/2 c. brown sugar

1/2 c. sugar

1 c. melted Blue Bunny Spiced Pumpkin Pie ice cream

2 t. vanilla

3 eggs

2 t. baking powder

1 t. baking soda

1 1/2 t. cinnamon

1/4 t. nutmeg

2 c. flour

For the icing:

1 stick unsalted butter

6 T. melted Blue Bunny Spiced Pumpkin Pie ice cream

1 t. vanilla

1 t. cinnamon

3 1/2 c. powdered sugar

1.  Preheat the oven to 350 degrees and grease a jelly roll pan {12 1/2 x 17 1/2}.

2.  In a stand mixer combine the pumpkin, sugars and melted ice cream until smooth.

3.  Slowly add in one egg at a time and vanilla.

4.  Sift together baking powder, baking soda, cinnamon, nutmeg and flour.  Combine into the batter until smooth.

5.  Pour into the greased jelly roll pan and spread flat.

6.  Bake for 17-19 minutes or until a toothpick inserted comes out clean.

7.  While the cake is baking make the frosting.  In a saucepan on the stove over medium heat melt the butter.

8.  Once the butter is melted, let it continue to cook while stirring until it becomes light brown in color and has a caramel like smell and taste.

9.  Remove the pan from the heat and add in the spices, melted ice cream and powdered sugar, whisking until smooth.  If too thick, thin out with more melted ice cream.

10.  Pour immediately over the warm cake and spread smooth.

11.  Bars can be stored covered on the counter.  If it is warm though, I would recommend keeping them in the fridge.