Butternut-Pumpkin Spice Sheet Cake with Bourbon-Vanilla Cream Cheese Frosting {Guest Post}
Recipe type: Dessert
Makes: 16 servings
  • For the Cake
  • 1 cup canned pumpkin (or mashed, cooked pumpkin)
  • ¾ cup mashed, cooked butternut squash
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup chopped pecans, for topping
  • For the Frosting
  • 10 ounces cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons bourbon
  • 2 teaspoons vanilla
  • 4 to 6 cups powdered sugar
  1. Heat oven to 350 degrees F. Grease the bottom and sides of a 15-by-10 or 12-by-17-inch rimmed baking sheet (or a 13-by-9-inch pan*).
  2. In a large bowl, beat canned pumpkin, mashed butternut squash, sugars, oil and eggs until well combined. In a separate large bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamom, cloves and salt until combined.
  3. Gradually mix dry ingredients into wet ingredients; stir just until combined.
  4. Pour and spread batter evenly into prepared baking sheet. Bake 20 to 25 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake completely in baking sheet on a cooling rack.
  5. Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter 1 minute until well combined. Add bourbon, vanilla and 4 cups powdered sugar. Stir on medium speed until combined. Add more powdered sugar as needed to create a smooth, spreadable frosting.
  6. Spread frosting evenly over the top of the fully cooled cake (you may want to refrigerate the cooled cake for about 1 hour before frosting it so it's easier to frost). Top with chopped pecans.
If using a 13-by-9-inch pan, you may need to increase the baking time by a few minutes.
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/butternut-pumpkin-spice-sheet-cake-with-bourbon-vanilla-cream-cheese-frosting-guest-post/