Pumpkin Sheet Cake
User Reviews
5.0
12 reviews
Excellent
Pumpkin Sheet Cake
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Pumpkin Sheet Cake is the must-try fall dessert! Soft, dense, loaded with pumpkin spice flavor and topped with a maple cream cheese frosting!
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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 ground cloves
- 1 cup white granulated sugar
- 1/2 cup dark brown sugar packed
- 1/2 cup unsalted butter melted and cooled slightly
- 1/2 cup vegetable oil
- 4 large eggs
- 1 3/4 cups canned pumpkin
- 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 unsalted butter room temperature
- 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 Details
Calories
743kcal
(37%)
Carbohydrates
89g
(30%)
Protein
7g
(14%)
Fat
42g
(65%)
Saturated Fat
26g
(130%)
Cholesterol
132mg
(44%)
Sodium
511mg
(21%)
Potassium
318mg
(9%)
Fiber
3g
(12%)
Sugar
68g
(136%)
Vitamin A
6568IU
(131%)
Vitamin C
2mg
(2%)
Calcium
142mg
(14%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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