Pumpkin Sheet Cake
User Reviews
5
Pumpkin Sheet Cake
Description
This pumpkin sheet cake combines granulated sugar, pumpkin puree, vegetable oil, and eggs for a moist cake base. A blend of all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg adds the characteristic spice and leavening structure. The batter is poured into a large greased rimmed pan and baked until a toothpick inserted comes out clean, ensuring a soft yet sturdy crumb.
The cream cheese frosting is made by beating softened cream cheese and butter with vanilla extract, then gradually incorporating powdered sugar until reaching a smooth and spreadable consistency, thinned slightly with milk as needed. Once the cake has thoroughly cooled, the frosting is spread evenly over the top. Optionally, ground cinnamon and chopped pecans can be sprinkled on for extra flavor and texture.
This cake can be baked in a 15x10 inch rimmed pan or a 9x13 inch pan, adjusting baking time accordingly. Its tender, moist texture and warmly spiced flavor make it suitable for fall desserts and holiday tables.
The cake can be made one to two days in advance and stored in the refrigerator, allowing the flavors to meld. Bringing it toward room temperature before serving enhances the cream cheese frosting’s softness, though some prefer it chilled. Leftovers keep well up to four days in an airtight container, with refrigeration prolonging freshness, especially due to the frosting.
Ingredients
Cake:
- 1 3/4 cup sugar granulated white
- 1 pumpkin puree not pumpkin pie mix, 15 oz can
- 1 cup vegetable oil
- 4 egg
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Cream Cheese Icing:
- 1 cream cheese softened, 8 oz package
- 1/2 cup butter 1 stick, softened
- 2 teaspoons vanilla extract
- 3 1/2-4 cups powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat oven to 350 degrees. Grease a 15x10 inch pan ( a large rimmed cookie sheet for me) and set aside.
- Beat together sugar, pumpkin, oil, and eggs. In a separate bowl, combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Gradually add dry ingredients to the pumpkin mixture and mix well.
- Pour into prepared pan and spread evenly. Bake for 20-25 minutes, until toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack.
- Prepare frosting: beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until smooth and desired consistency is reached. Add in a couple teaspoons of milk to thin out frosting. Spread on top of cooled cake then sprinkle with cinnamon and chopped pecans if desired.
Notes
- Use a 15x10 inch rimmed jelly roll pan for best results; a 9x13 inch pan works but requires longer baking.
- Room temperature eggs help blend ingredients smoothly; warm cold eggs in water if needed.
- This cake can be prepared 1-2 days ahead and refrigerated; bring to room temperature before serving for softer frosting.
- Store leftovers airtight in the refrigerator up to four days to maintain freshness, especially for the cream cheese frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 277mg | 12% |
| Potassium | 31mg | 1% |
| Sugar | 47g | 94% |
| Vitamin A | 245IU | 5% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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