Pumpkin Sheet Cake with Cream Cheese Frosting
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Pumpkin Sheet Cake with Cream Cheese Frosting
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This Pumpkin Sheet Cake recipe is the perfect fall cake to enjoy during Thanksgiving or any holiday gathering.
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Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can pumpkin 15 oz, puree
- 2 cups white sugar
- 1 cup canola oil
- 4 egg large
- 2 teaspoons vanilla extract pure
For the Glaze
- 1/2 cup sweet cream butter
- 3/4 cup light brown sugar packed
- 4 Tablespoons heavy cream
- 1/4 teaspoons kosher salt
- 1 teaspoon vanilla extract pure
- 1 1/2 teaspoons instant coffee crushed
- 1/2 teaspoon ground cinnamon
- 2 cups powdered sugar
For the Frosting
- 1/2 cup butter soft, unsalted
- 8 oz cream cheese room temp
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 cups powdered sugar
- ground cinnamon for garnish
Instructions
For the Cake
- Preheat oven to 350°F and prep a large baking dish with non-stick spray.
- Whisk together flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
- Combine pumpkin puree, sugar, canola oil, eggs, and vanilla in a large mixing bowl until smooth, using electric mixer.
- Add the dry ingredient mixture to the bowl of wet ingredients. Mix until just combined. Do not over-mix.
- Pour batter in your prepared pan and smooth with a spatula. Bake at 350°F for 30-35 minutes. Test doneness with a toothpick, then remove from oven to cool.
For the Glaze
- Stir together butter, brown sugar, cream, and salt in a saucepan over medium high heat. Once it starts to boil, remove from heat and allow to cool 7-10 minutes.
- Stir in the vanilla, crushed coffee, and cinnamon, then transfer to a mixing bowl and mix in the heavy cream with a mixer.
- Add powdered sugar a half-cup at a time until smooth. Pour the still-warm glaze over the cake.
For the Frosting
- Cream butter and cream cheese together until there are no lumps.
- Blend in the vanilla, salt, and cinnamon.
- Reduce mixer speed to low and and add powdered sugar one-half cup at a time.
- Make sure cake is completely cooled to room temp, then frost with the cream cheese icing.
- If desired, top with a sprinkle of cinnamon and candy pumpkins.
Notes
- Nutrition information is an estimate only and will vary based on serving size and ingredients used.
Nutrition Information
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Calories
684kcal
(34%)
Carbohydrates
95g
(32%)
Protein
4g
(8%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
92mg
(31%)
Sodium
402mg
(17%)
Potassium
134mg
(3%)
Fiber
1g
(4%)
Sugar
81g
(162%)
Vitamin A
4797IU
(96%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 95g | 32% |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 402mg | 17% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 81g | 162% |
| Vitamin A | 4797IU | 96% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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