Minutes Prep time: 30
Minutes Total time: 80
Servings: 12
Difficulty: Intermediate
CAKE:
PAM® Original No-Stick Cooking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1 cup solid-pack pumpkin
1/2 cup oatmilk
1/2 cup Earth Balance® Vegan Buttery Sticks
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
ICING:
1/2 cup Earth Balance® Vegan Buttery Sticks
1 cup firmly packed brown sugar
1/4 cup oatmilk
1/2 teaspoon kosher salt
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 133 mg | 13% |
| Carbohydrate | 71 g | 24% |
| Cholesterol | 0 | |
| Total Fat | 16 g | 25% |
| Iron | 1 mg | 7% |
| Calories | 434 kcal | 22% |
| Sodium | 515 mg | 21% |
| Protein | 2 g | 3% |
| Saturated Fat | 7 g | 34% |
| Sugars | 54 g | 5% |
| Vitamin C | 1 mg | 1% |
Preheat oven to 350°F. Spray a 18x13-inch rimmed baking sheet with cooking spray.
CAKE: Beat cake mix, pumpkin, oatmilk, melted Earth Balance, cinnamon nutmeg and cloves in a large bowl on low speed 30 seconds, until blended. Beat on medium speed 2 minutes. Pour onto baking sheet. Bake 20 to 22 minutes, until toothpick comes out clean.
ICING: While cake is baking, melt Earth Balance in a small saucepan over medium heat. Whisk in brown sugar and bring to a boil. Boil 2 minutes. Remove from heat and whisk in oatmilk and salt.
Return to burner and boil 1 minute more. Pour into a large heat-proof bowl and cool completely. Beat confectioner’ sugar into cooled brown sugar mixture 1 cup at a time. Add vanilla and beat until smooth. Spread icing evenly over cooled cake. Cut and serve.
Pumpkin Sheet Cake with Brown Sugar Icing
