Sunday, September 23, 2012

Orange Pumpkin Sheet Cake

From the kitchen of One Perfect Bite...I paid a visit to the pumpkin patch today. Surreptitiously, the trip was to select pumpkins to line the stairs that lead to entry of our home. The real reason was to watch the children pick their Halloween pumpkins. When our children were small, Halloween was second only to Christmas in terms of the excitement it generated, and certain rituals quickly became associated with the holiday. So, hot or cold, wet or dry, preparations always began with a trip to the pumpkin patch where they were set loose to find their own version of the perfect pumpkin. They could have any pumpkin they wanted as long as they could carry it back to the scales without assistance. One of my children, who to this day, swallows life in great gasping gulps, always picked the largest pumpkin in the field and, of course, was left to puzzle how it move it. Today, I was reminded of that as I watched a four year old try to move a pumpkin nearly his size through the fields. My deja vu aside, I was also struck by how much children still love this holiday. As we move closer to Halloween, those of you who are asked to bake for it, might want to keep this simple dump cake in mind. It makes enough cake to feed the immediate world and it is very, very easy to make. I have one caution to share with you, and that regards the browning of the butter that is used in the icing. Don't let it get away from you. Remove it from the heat as soon as it turns a light golden brown. It will burn if you blink. This cake is wonderfully flavorful. Pumpkin pie spice and the juice and zest of an orange combine to give the cake a unique taste that sets it apart from others of its kind. The cake is light and refreshing and the frosting is delicious. I know those of you who try the cake will enjoy it. Here's how it is made.

Orange Pumpkin Sheet Cake...from the kitchen of One Perfect Bite courtesy of Pillsbury Test Kitchens

2 cups all-purpose flour
1-1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
Lightly Browned Butter Frosting
1/3 cup butter (do not use margarine)
2 cups powdered sugar
1/2 teaspoon vanilla
2 to 4 tablespoons milk

1) Heat oven to 350 degrees F. Grease bottom and sides of 15 x 10 x 1-inch pan with shortening and dust with flour, or spray with baking spray with flour.
2) Dump all bar ingredients into bowl of an electric stand mixer and beat  on low speed, scraping bowl as necessary, until ingredients are moistened. Increase speed to medium and beat for 2 minutes longer. Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3) In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip. Yield: 48 bars.

One Year Ago Today: Maida Heatter's Popovers

Two Years Ago Today: Tomato Claufoutis

Three Years Ago Today: Okanagan Apple Bread


Katarina said...

I like this tasty, beautiful cake! Have a great Sunday!

Reshmi Mahesh said...

Perfect and delicious looking cake...Loved the orange pumpkin combo...Should be great..

Red Nomad OZ said...

I don't know why Halloween hasn't taken off downunder - it's certainly not because of a pumpkin shortage!!

But Halloween or not, this sounds fantastic!!

Barbara F. said...

It sounds like a perfect pumpkin cake, Mary. I wonder if I can make 1/2 recipe for me?? :) xo

Lynn said...

The cake looks great and it sounds like you had a fun day Mary:@)

From the Kitchen said...

Such sweet memories! We loved the pumpkin patch visit. The excitement of picking the right pumpkin and
carving it on the big day. The seeds were roasted and provided snacks for a few days. I need to find a few people to share this cake with because it sounds delicious.


Whats Cookin Italian Style Cuisine said...

This will go so well with my Pumpkin Frappe! I love it!

SUSANNA said...

Hola guapa tu

Anoto aquesta meravellosa recepta, humm
mil petonets Susanna

Shug said...

Good Morning Mary...
This cake is so pretty....I'm a bit confused about the last ingredient in the cake. the 2 eggslightly browned butter. ?
This sounds like a wonderful cake for a church October fun night.
Blessings this day.

Judy@Savoring Today said...

Bring on the pumpkin! Love the flavors of Autumn and this cake is perfect.

Andrea V. said...

What a gorgeous cake and I loved your story! Although I'm no longer a kid, I still love going to the pumpkin patch because it does bring back great memories for me and family. Thanks for sharing! :)

Cuina La Peladilla said...

A beautiful cake,this is cake fantastic, thank you very much for this recipe,regards.

Kitchen Riffs said...

It's fall, which means it's pumpkin (and apple) season! One of my favorite times of the year. This looks tremendous - what a great cake! Very good stuff - thanks so much.

Susan Lindquist said...

What a terrific seasonal cake! Love the combination of pumpkin and citrus! You always have the best shares, Mary! Happy Fall!

Salsa Verde said...

Hi Mary,
What a delicious and flavoursome recipe you left us with and how gorgeous it is too!!
Cheers and hope you're having a fantastic Sunday.

Martissima said...

it is good to maintain the traditions, and wonderful the cake, regards Marta

Saji said...

Wat a beautiful cake it is

Choclette said...

That looks so good. I do like pumpkin in cake.

Gerlinde in Washington said...

Your sheet cakes always look so mouthwatering delicious!

Valeria said...

This cake looks so delicious!!

Kim said...

Next week, after picking apples I'll pick some pumkins too. I'll defintly try this cake as it looks really good!

Buttercup said...

Love pumpkin everything. I've moved on to treating myself to pumpkin iced coffee and loving it.


Wonderful fall flavors.
And wonderful memories of your kids in the pumpkin patch, Mary.


Ellen Whyte said...

I always think it odd to see vegetables as sweets; in Malaysia they have sweetcorn and yam ice-cream. Not my cup of tea but very popular!

Gloria Baker said...

Delicious Cake like always Mary:)

mia xara said...

Orange and pumpkin are a wonderful combination! Very fragrant cake!XO

David said...

Mary, Adding the orange to the pumpkin sheet cake and then using the slightly browned frosting...really sounds like it lifts this recipe to another level! Thanks...and Take Care, Big Daddy Dave

sara said...

This cake looks delightful! I will try it this fall.

Cindy said...

This cake looks wonderful Mary. Now to find the small army to serve it to. I think I have a plan. Lots of nieces and nephews meet at Grammys on Sunday night--have done for 40 years. They will devour this delicious cake. Thanks.

France@beyondthepeel said...

I love the taste of orange and pumpkin together and the browned butter icing sounds delightful. said...

Yes this is going to be a favorite of mine. I am going to try it this weekend...Thanks.

Veronica Miller said...

Yum, this sounds delish with the orange zest and the browned butter! My browned butter takes forever and doesn't burn easily-makes me wonder if it's a difference in stoves or climate.

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