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9 Copycat Dessert Recipes: Easy Dessert Recipes to Make at Home

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Pioneer Woman Pumpkin Sheet Cake Copycat

Pioneer Woman Pumpkin Sheet Cake Copycat
Pioneer Woman Pumpkin Sheet Cake Copycat
This image courtesy of AllFreeCopycatRecipes.com

This moist and heavenly Pioneer Woman Pumpkin Sheet Cake Copycat was inspired by one of the Pioneer Woman's delicious desserts. This has a pumpkin cake base and a sweet cream cheese frosting. Although it is made with simple ingredients, it has amazing, complex flavor. Buttermilk baked into the cake gives the cake a rich and unforgettable flavor. Since it's baked into a cooking sheet, this pumpkin sheet cake is thinner than regular cake, making it the perfect size to enjoy a piece without getting too full. Of course, this cake is so good that you might be tempted to take one or two extra pieces as well.
If you make this delicious fall dessert recipe for your family, they won't soon forget it. You may even be asked to make it any time of year, not just around Thanksgiving. And when pumpkin tastes this wonderful, why would you want to wait until the fall to enjoy it?

Ingredients

  • 2 sticks butter
  • 2 cups pumpkin or squash puree (see note)
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  •  
  • For the Frosting:
  • 8 ounces cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • pinch of salt
  • 3 tablespoons maple syrup
  • 1 pound powdered sugar

Instructions

  1. Preheat oven to 350 degrees F. Spray a 12 x 17 x 1 (half-sheet) pan with cooking spray.

  2. In a medium saucepan over medium heat, melt the butter and whisk in the puree, cooking just a few minutes and stirring until well combined. Cool slightly.

  3. In a small bowl, combine buttermilk, eggs, soda and vanilla and let stand 5 minutes. In another bowl, combine flour, sugar, pie spice and salt and toss well with a fork to combine.

  4. Stir the dry mixture and the pumpkin mixture together, scraping the bottom of the bowl well, then stir in the buttermilk mixture, stirring until well combined. Pour the batter into the prepared bake pan and tilt and smooth to make an even layer. Bake for 20 minutes. The top should begin to look dry and golden brown and pressing gently with a finger into the center should not leave an impression. Place on a wire rack until completely cool.

  5. Make the frosting: In an electric mixer beat the cream cheese and butter until smooth. Add the powdered sugar and salt and mix on low, stopping to scrape the bottom of the bowl once or twice. Add the maple syrup gradually and continue to mix until frosting is very smooth and spreadable. Use an offset spreader to cover the cake with the frosting

  6. and either serve immediately or refrigerate until ready to serve. Store cake in the refrigerator.

Note:

If you are using canned pumpkin, be sure to buy the puree, NOT the pumpkin pie mix, which already has several other ingredients included in it.

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I'm not a big pumpkin fan, but this was delicious. I'd definitely make it in place of pumpkin pie on Thanksgiving

Who says pumpkin has to be a fall flavor? It's delicious any time of year, especially in the form of this sheet cake. The combination of the pumpkin cake and frosting was very tasty.

I'm not generally a big pumpkin fan, but I enjoyed this cake. I'd make it again.

Holy cow, this cake was amazing! Great flavor, rich and creamy frosting, and enough to serve a large crowd. No way you can go wrong serving this cake at your next party!

I can see myself baking this on an October afternoon and eating it straight off the sheet. Why? Despite the richness of the flavor (true to the name, this tastes like a pumpkin) this cake is thin enough not to overwhelm your taste buds or fill you up too much. Looking forward to many nights with a Mary Tyler Moore episode and this sheet cake in front of me.

This cake was "oh my goodness" good.

This was so good!! I love that it's made in a sheet pan because it's so easy to serve a crowd. The cake was fluffy and delicious, but the frosting was probably my favorite part.

I'm just a little bit in love with this cake. It's so moist and has great autumnal flavor. Next time I will probably halve the frosting recipe, though.

I love anything that tastes like pumpkin, but this was especially yummy.

Can anything with cream cheese frosting really be bad? The answer is no. This cake was awesome. The frosting was my favorite part, but the subtle pumpkin flavor was a great treat, too. This would be a great treat for fall (or any other time of year, really)

I can see how this cake would be great for large parties! It would be a crowd-pleaser. I would personally add more spices to the cake and less sugar in the frosting, but the recipe was still good as-is.

This cake was sweet, fluffy and not too dry. It's just the thing I want to eat when I have a craving for pumpkin.

The best part of this cake is the yummy frosting on top. The cake itself is full of spices and pumpkin goodness, and I really wish I'd taken a larger slice. This recipe makes a rather large sheet cake, which is great for potlucks and other parties. It's official that it doesn't have to be Fall to enjoy pumpkin treats.

This cake speaks to the autumn that lives in my soul. Even though pumpkin tends to be seasonal, I love it in every form anytime, especially this cake! It's the perfect combination of spongy pumpkin cake with a tasty smear of cream cheese frosting.

This cake has a light and fluffy texture that I love! My favorite part is the cream cheese frosting on top. I would serve this with some chopped pecans on top for more crunch.

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