One-Bowl No-Mixer Pumpkin Sheet Cake
User Reviews
5
One-Bowl No-Mixer Pumpkin Sheet Cake
Description
The One-Bowl No-Mixer Pumpkin Sheet Cake starts with a batter combining melted butter with brown and white sugars, canned pumpkin puree, eggs, vanilla extract, pumpkin pie spice, baking powder, baking soda, salt, and all-purpose flour. The ingredients are whisked together in one bowl until smooth, without the need for an electric mixer. The batter is spread evenly in a sprayed 13x18-inch sheet pan and baked at 350°F for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
After cooling, the cake is iced with a cream cheese frosting made from softened cream cheese, butter, powdered sugar, half and half, and vanilla bean seeds or extract, whipped until smooth. This frosting offers a creamy, slightly tangy contrast to the spiced pumpkin cake beneath.
The resulting dessert is moist from the pumpkin, with warm autumnal flavors coming from the pumpkin pie spice and vanilla. The thin layer of frosting adds sweetness and richness without overwhelming the cake's tender crumb. This sheet cake format makes it convenient for gatherings or slicing into multiple servings.
Variations on the icing include making a thicker layer by increasing the quantities of cream cheese, butter, and powdered sugar as noted in the recipe notes. This recipe is straightforward and suitable for home cooks who prefer minimal equipment and prep steps.
Ingredients
For the cake:
- 1 cup butter
- 1 cup brown sugar
- ¾ cup white sugar
- 1 pumpkin puree 15-ounce can
- 4 egg large
- 2 teaspoons vanilla extract
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
For the icing:
- 2 ounces cream cheese softened
- 4 tablespoons half and half a bit more, if needed
- ½ cup butter
- 4 cups powdered sugar a bit more, if needed
- 1 vanilla bean halved and seeds scraped out (or 1 teaspoon vanilla extract, medium size
Instructions
For the cake:
- Preheat the oven to 350˚F (175˚C). Spray a 13x18-inch sheet pan with baking spray and rub with a paper towel to coat. Set aside.
- Place butter in a medium-size microwave-safe bowl and cover with a slightly damp paper towel. Cook on high power for 60-90 seconds or until butter is just melted
- Add the sugars and the pumpkin puree and whisk together until smooth. Add the eggs and vanilla and whisk until well combined.
- Add the pumpkin pie spice, baking powder, baking soda and salt and whisk until nice and smooth with no lumps. Add the flour and whisk one last time until smooth.
- Transfer the batter to the prepared pan and smooth to an even layer. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean (or the internal temperature should be 205-210˚F.). Cool before icing.
For the icing:
- Place cream cheese in a medium-size microwave-safe bowl. Microwave for 20 seconds until nice and soft, then add 1 tablespoon of half and half and whisk until smooth. Add the remaining 3 tablespoons of half and half and whisk again until smooth.
- Add the butter to the cream cheese mixture and return the bowl to the microwave. Cook for 1 minute on high power, just until the butter is melted.
- Add the vanilla bean seeds or (vanilla extract) and stir. The mixture may seem separated at first but keep stirring and it will smooth out. Add 2 cups of the powdered sugar and whisk until nice and smooth. Add remain powdered sugar and stir until creamy smooth. Icing should be creamy and spreadable. If it’s too thin, add a little extra powdered sugar, if too thick, add a little extra half and half.
- Transfer the icing to the top of the cooled cake and spread to an even layer. If desired, use the back of a spoon to create swirls. Enjoy!
Notes
- Prepare the icing as directed for a thin layer or double the quantities for a thicker frosting.
- Using a microwave to melt the butter simplifies mixing the batter without a stand mixer.
- Make sure to bake until a toothpick comes out clean or the internal temperature reaches 205-210°F for best doneness.
- This recipe fits a 13x18-inch pan producing multiple servings, ideal for sharing or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 262mg | 11% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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