Pumpkin Sheet Cake All Recipes
Ingredients
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
1/2 cup butter, melted and cooled
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
For the cream cheese frosting:
1 (8 ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature
2 teaspoons pure vanilla extract
4 cups confectioners' sugar
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
In a large bowl, beat together the melted butter, granulated sugar and brown sugar until creamy. Beat in the eggs one at a time. Beat in the pumpkin puree and vanilla. Gradually beat in the dry ingredients until blended. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the frosting: In a medium bowl, beat together the cream cheese and butter until smooth. Beat in the vanilla. Gradually beat in the confectioners' sugar until light and fluffy. Spread over cooled cake.
Nutrition
Calories: 320 kcal Carbohydrates: 42 g Protein: 4 g Fat: 17 g Saturated Fat: 10 g Cholesterol: 74 mg Sodium: 337 mg Potassium: 132 mg Fiber: 2 g Sugar: 28 g Vitamin A: 3845 IU Vitamin C: 1 mg Calcium: 79 mg Iron: 2 mg
Tips
This pumpkin sheet cake recipe is delicious and easy to make. It’s perfect for a fall gathering or holiday party. If you prefer a more traditional cake, you can substitute a 9x13 inch pan for the sheet pan. You can also use a store-bought cream cheese frosting if you don’t want to make your own. The cake can also be frozen for up to 3 months.
Variations
This pumpkin sheet cake can be made with a variety of toppings or fillings. Try adding a layer of cream cheese frosting between two layers of the cake, or top with a layer of cinnamon-spiced apples. You can also add a layer of marshmallow fluff for a different flavor. For a more decadent version, top with a layer of caramel sauce and chopped nuts.
Serving Suggestions
This pumpkin sheet cake is perfect for any fall gathering or holiday party. Serve with a dollop of whipped cream, a scoop of ice cream, or a drizzle of caramel or chocolate sauce. You can also serve this cake with a cup of coffee or a glass of cold milk. It also makes a wonderful after-dinner treat or snack.
Storage
This cake can be stored at room temperature for up to 4 days. It can also be refrigerated for up to 1 week or frozen for up to 3 months. If you choose to freeze the cake, be sure to wrap it tightly in plastic wrap or foil to prevent freezer burn.
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