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Bon Appétit

Pumpkin Sheet Cake With Toasted Marshmallows

3.3

(3)

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Chelsie Craig

We know it’s that gooey, toasted marshmallow topping that got you in the door, but you’ll stay for the tender, moist, not-too-sweet pumpkin cake underneath. Bonus: The batter comes together less than 10 minutes after popping open the can of pumpkin.

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What you’ll need

Recipe information

  • Yield

    12 servings

Ingredients

½

cup extra-virgin olive oil, plus more for pan

2½

cups all-purpose flour

2

teaspoons ground cinnamon

2

teaspoons ground ginger

1

teaspoon baking soda

1

teaspoon kosher salt

½

teaspoon baking powder

1

15-ounce can pumpkin purée

3

large eggs, room temperature

2

cups (packed) light brown sugar

½

cup whole-milk Greek yogurt

1

10-ounce bag marshmallows (not mini)

Preparation

  1. Step 1

    Arrange a rack in center of oven; preheat to 350°. Drizzle a teaspoon or two of oil into the bottom of 13x9" or 3-qt. shallow baking dish (preferably metal, but glass works too) and use your fingers to rub oil all across bottom, up sides, and into corners to coat all surfaces of pan.

    Step 2

    Whisk 2½ cups flour, 2 tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. baking soda, 1 tsp. salt, and ½ tsp. baking powder in a medium bowl; set aside.

    Step 3

    Whisk 15 oz. pumpkin purée, 3 eggs, 2 cups brown sugar, ½ cup yogurt, and remaining ½ cup oil in a large bowl until smooth. Pour dry ingredients into pumpkin mixture and whisk just until no floury spots remain and batter is smooth.

    → There's only one canned pumpkin puree worth buying...

    Step 4

    Scrape batter into prepared baking dish with a flexible rubber spatula and spread in an ever layer all the way to the corners. Smooth top.

    Step 5

    Bake until cake is puffed evenly across the surface, center springs back lightly when pressed, and a cake tester, skewer, or toothpick inserted into the center comes out clean, 25–35 minutes. Let cool.

    Step 6

    While cake is cooling, slice 10 oz. marshmallows in half. Also carefully raise oven rack so it’s positioned directly underneath broiler. Preheat broiler.

    → Wait, what are marshmallows made of, anyway?

    Step 7

    Arrange marshmallow halves over top of cooled cake (neat rows look cool, but you can be as precise or loose as you like). You might not use the whole bag.

    Step 8

    Broil cake just until marshmallows are golden and toasted—this literally takes only a few seconds! It will turn to charcoal in an instant, so don’t walk away and keep a very constant, very watchful eye.

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Reviews (3)

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  • I liked it the taste it was easy to make but needs marshmallows cake was moist and easy to put together

    • Wendy M

    • Torrance , Ca

    • 1/30/2024

  • This cake was fine. The pumpkin flavor was good, but I found that the slight doming on the surface of the cake meant that it was impossible to get even browning on the marshmallows, and they mostly ended up unpleasantly raw.

    • Anonymous

    • Columbia, SC

    • 1/11/2020

  • Cake was good, yet uninspiring, nothing special and not as moist as I would have liked. I added a cream cheese frosting underneath the marshmallows which helped with the flavor. I really didn’t think I would like the marshmallows but they helped with the overall flavor.

    • Anonymous

    • 11/3/2019

  • The cake was pretty good, my family enjoyed eating it. Almost burnt my house (fire came out the oven) down putting the cake on the top rack. I'd recommend put it on the second highest rack with low broiler. This recipe is just not good enough for me to make again because the cake was a bit too bland. You're pretty much getting most of the flavor from marshmallows.

    • Anonymous

    • Seattle, WA

    • 11/8/2018