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 |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- Nonstick baking spray, for the pan
- 2 sticks salted butter
- One 15-ounce can pumpkin puree (not pumpkin pie filling!)
- 2 teaspoons pumpkin pie spice
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 cup buttermilk
- 2 large eggs
- 2 teaspoons baking soda
- 1/2 teaspoon maple extract
- One 14-ounce can sweetened condensed milk
- 3/4 cup heavy cream
- 2 teaspoons vanilla bean paste
- One 15-ounce container whipped topping
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I saw Ree made this I just want to say I love you Ree and I watch you faithfully on Saturdays for tips and new recipes and you never fail me so when I saw this episode I said I’m going to make it and my gitty pigs were my daughter co-workers and they loved, loved it so now I’m making it in cupcakes form for a Christmas treat thank you again, Ree!!!!!
Oh my. This was a hit on Thanksgiving! Try serving it with ginger snap crumbs over the top. So so yummy.
I made this on Thanksgiving morning and it was GONE by 8pm! It is magical. My husband likened it to a bread pudding but 1000x better. I didn’t have any maple but it made no difference, I did add a bit of cinnamon. I made my whipped cream topping with pumpkin pie spice and vanilla. Probably my new number one dessert for the holidays. YUM!
The hardest part of making this cake is waiting for it to cool before adding the condensed milk mixture. So moist and delicious, if you like a pumpkin maple combination. Loved it!
Made this for a get together with good friends. Big hit!