Pumpkin Cake
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Pumpkin Cake
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This sheet pan cake is so perfect for fall! Easy to make, this cream cheese frosted pumpkin cake is perfectly spiced and it's so easy to make! This will be a hit with the whole family.
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Ingredients
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ cup coconut oil
- 4 large eggs
- 1 cup coconut sugar
- ½ cup maple syrup
- 1 15 ounce can pumpkin puree
- 1 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese at room temperature, cut into pieces
- ½ cup unsalted butter at room temperature
- 3 cup powdered sugar or alternative healthier powdered sugar
- 2 teaspoon vanilla extract
- pecans to decorate
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
- Whisk the coconut oil, eggs, coconut sugar, maple syrup, pumpkin puree, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared dish. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, you can place the cake in the refrigerator to speed things up.
Make the frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
- Use a sharp chef’s knife to cut the sheet cake and clean the blade after each cut.
- Cover leftover cake tightly and store in the refrigerator for about 5 days.
Notes
- Baking times vary, so keep an eye on your pumpkin cake. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Allow the cake to fully cool before frosting it. If it is still warm, the frosting will slide off.
Nutrition Information
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Calories
512kcal
(26%)
Carbohydrates
70g
(23%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
17g
(85%)
Cholesterol
96mg
(32%)
Sodium
398mg
(17%)
Potassium
217mg
(6%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
6084IU
(122%)
Vitamin C
2mg
(2%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 96mg | 32% |
| Sodium | 398mg | 17% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 6084IU | 122% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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