Description
This Pumpkin Sheet Cake is a moist, flavorful dessert perfect for the fall season. Featuring a rich pumpkin base spiced with pumpkin pie spice and topped with a creamy cream cheese frosting, this cake is easy to prepare and yields 15 servings. It’s an ideal treat for gatherings or a comforting homemade dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 3/4 cup vegetable oil (or canola oil)
- 4 large eggs
- 1 1/2 cups sugar
Frosting
- 2/3 cup butter, room temperature
- 10 ounces cream cheese
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. This mixture will help distribute the leavening agents and spices evenly in the batter.
- Make the Batter: In another large bowl, combine the pumpkin puree, vegetable oil, eggs, and sugar. Beat the mixture until smooth and uniform. Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased or parchment-lined sheet cake pan, smoothing the top evenly. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost the Cake: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. Slice into 15 pieces and serve.
Notes
- Ensure the pumpkin puree is well drained if it appears watery to prevent a soggy cake.
- Use room temperature eggs and cream cheese for best mixing results.
- For added texture, consider folding in chopped nuts or chocolate chips into the batter.
- The cake can be stored in the refrigerator for up to 5 days, covered tightly.
- Feel free to substitute the vegetable oil with melted coconut oil for a different flavor profile.
