This pumpkin sheet cake is a moist treat with cream cheese frosting. The pumpkin flavor is enhanced by ground cinnamon. You can also add a hint of cinnamon to the batter. Vanilla extract will give a subtle flavor to the frosting. Cream cheese and butter should be at room temperature.
This delicious dessert is perfect for any fall gathering and can be prepared in less than an hour. It’s moist, rich in pumpkin flavor, and filled with warming spices. This cake is also great for sharing since it provides enough servings for everyone at your table. The cake can be baked in a sheet cake pan and served hot or cold.
You can refrigerate this cake for up to 7 days. To keep it moist, place it in an airtight container. The frosting will refrigerate for up to two weeks in an airtight container. The cream cheese frosting is a must-have for a fall dessert. It should be creamy and sweet. If you plan to serve the cake cold, ensure it’s completely cool before you start frosting it. Use room-temperature butter and cream cheese to make the frosting smooth and creamy.
Advantages of Making a Pumpkin Sheet Cake for Your Celebration
There are several advantages to making a Pumpkin Sheet Cake for your celebration. One advantage is that it is easy to make and only takes one bowl. Another advantage is that a Pumpkin Sheet Cake is faster and easier to make than a layer cake and travels well, making it perfect for parties and potlucks. Additionally, the pumpkin flavor is present in a subtle way that doesn’t overpower the cake and adds vitamins and antioxidants.
Ingredients:
Pumpkin sheet cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup unsalted butter, soft
- ½ cup vegetable oil
- 3 eggs
- 1 ¾ cups canned pumpkin
- 1/3 cup milk
- 1 tbsp vanilla extract
- ½ cup peanuts
Cream cheese frosting
- 12 oz cream cheese
- ¾ cup unsalted butter, soft
- 4 cups powdered sugar
- 1 tbsp vanilla extract
Preparation Directions
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves
- Whisk the butter and oil in another bowl with an electric mixer. Then add eggs one by one, and finally add vanilla extract, milk, and canned pumpkin. Blend it until combined. The butter must be soft.
- Add the flour mixture and mix slowly with the electric mixer until combined
- Put baking paper in the pan and spread the dough evenly. Cook in the preheated oven at 350 ° F for 25 minutes. After it is baked, leave it until it cools completely
- Mix the soft butter and cream cheese in a medium bowl with an electric mixer. Add the vanilla extract and powdered sugar.
- Spread the cream over the cake sheet, add finely chopped hazelnuts on top, and leave the cake in the fridge for 3 hours
Servings
- Makes 24 servings
Enjoy it!
