Pumpkin Sheet Cake
User Reviews
5
Pumpkin Sheet Cake
Description
The Pumpkin Sheet Cake is a cozy, spice-laden dessert featuring a blend of baking powder, baking soda, and aromatic spices such as cinnamon, nutmeg, ginger, and cloves. The batter includes granulated and brown sugar, melted butter, vegetable oil, eggs, canned pumpkin, milk, and vanilla extract to create a moist crumb. Pecans provide texture contrast within the cake.
It bakes in a 9x13 pan until a tester comes out clean, resulting in a tender yet sturdy sheet cake perfect for cutting into squares. The accompanying cream cheese frosting balances the cake’s spices with creamy sweetness, incorporating butter, cream cheese, powdered sugar, cinnamon, and maple extract whipped together until light and fluffy.
This cake serves well as a seasonal treat for gatherings or everyday dessert. Its texture and flavors evoke classic fall baking, offering richness without heaviness due to the pumpkin. The cake can be enjoyed on its own or topped generously with the smooth frosting.
Ingredients
Pumpkin Sheet Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 1 cup granulated sugar white
- 1/2 cup dark brown sugar packed
- 1/2 cup butter melted and cooled slightly, unsalted
- 1/2 cup vegetable oil
- 4 egg large
- 1 3/4 cups pumpkin canned
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup pecans or walnuts
Cream Cheese Frosting
- 12 oz. cream cheese slightly softened
- 1 cup butter room temperature, unsalted
- 4 cups powdered sugar or more
- 1/2 teaspoon maple extract
- 1/2 teaspoon cinnamon
Instructions
Make the Pumpkin Cake:
- Preheat oven to 350 degrees F.
- Spray a 9x13 baking pan with non-stick cooking spray, and set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, using a mixer whisk together granulated sugar and brown sugar until combined.
- Add melted butter and oil. Add eggs one at a time.
- Add in pumpkin puree, vanilla, and milk and whisk until combined.
- With mixer set on low speed slowly add in the flour mixture and mix until combined.
- Scrape down the sides and bottom of the bowl and transfer it to the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 25 - 30 minutes.
- Allow it to cool completely before topping with cream cheese frosting.
Cream Cheese Frosting:
- In the bowl of an electric stand mixer fitted with the whisk attachment, whip together butter and cream cheese until light and fluffy.
- Mix in powdered sugar, cinnamon, and maple extract, and whisk for a few minutes until light and fluffy. If needed add more sugar.
- If the mixture is too runny, chill it in the freezer and whisk again.
- Once the cake has cooled, frost it and garnish with chopped nuts and candy pumpkins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Calories | 743kcal | 37% |
| Carbohydrates | 89g | 30% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 132mg | 44% |
| Sodium | 511mg | 21% |
| Potassium | 318mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 68g | 136% |
| Vitamin A | 6568IU | 131% |
| Vitamin C | 2mg | 2% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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