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Pumpkin Sheet Cake

Pumpkin Sheet Cake recipe image
This Pumpkin Sheet Cake is the ultimate comfort food for fall, featuring a tender crumb infused with warm spices like cinnamon, ginger, cloves, and nutmeg. The batter is enriched with solid pack pumpkin and vegetable oil, ensuring it stays incredibly moist and flavorful. It is topped with a classic, tangy cream cheese frosting that perfectly balances the sweetness of the cake. Ideal for potlucks, holidays, or simply satisfying a sweet tooth, this easy-to-make dessert serves a crowd with minimal effort. The combination of earthy pumpkin and creamy frosting makes it a seasonal favorite that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1639.7
Dietary: Vegetarian
Description
This Pumpkin Sheet Cake is the ultimate comfort food for fall, featuring a tender crumb infused with warm spices like cinnamon, ginger, cloves, and nutmeg. The batter is enriched with solid pack pumpkin and vegetable oil, ensuring it stays incredibly moist and flavorful. It is topped with a classic, tangy cream cheese frosting that perfectly balances the sweetness of the cake. Ideal for potlucks, holidays, or simply satisfying a sweet tooth, this easy-to-make dessert serves a crowd with minimal effort. The combination of earthy pumpkin and creamy frosting makes it a seasonal favorite that everyone will love.
Ingredients
  • 4 Extra Large eggs
  • 1 cup Vegetable oil
  • 2 cup Sugar
  • 2 cup Solid pack pumpkin
  • 2 cup All-purpose flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 1/2 teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cloves
  • 1 teaspoon Ground nutmeg
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC). Grease and flour an 11x17-inch jelly roll pan.
  2. 2
    In a large bowl, beat eggs, vegetable oil, and sugar until well blended and smooth.
  3. 3
    Stir in the solid pack pumpkin and mix thoroughly until combined.
  4. 4
    In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  5. 5
    Gradually add the dry ingredients to the pumpkin mixture, mixing until just smooth and no dry streaks remain.
  6. 6
    Pour the batter into the prepared jelly roll pan, spreading it evenly.
  7. 7
    Bake for 20 minutes, or until a wooden pick inserted into the center comes out clean.
  8. 8
    Remove from oven and allow the cake to cool completely in the pan before frosting.
  9. 9
    While the cake cools, make the frosting: In a medium bowl, beat softened cream cheese until smooth and creamy.
  10. 10
    Add softened butter to the cream cheese and mix until smooth and combined.
  11. 11
    Stir in whole milk and vanilla extract.
  12. 12
    Gradually add powdered sugar, beating until the frosting is smooth, thick, and spreadable.
  13. 13
    Spread the cream cheese frosting evenly over the cooled cake.
  14. 14
    Cut into squares and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1639.7kcal
% Daily Value *
Total Fat 73.1g113%
Saturated Fat 12.7g64%
Cholesterol 375.0mg125%
Sodium 2918.5mg122%
Total Carbohydrate 223.9g75%
Dietary Fiber 5.8g24%
Sugars 124.8g
Protein 26.9g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, sheet cake, cream cheese frosting, fall dessert, spiced cake, autumn baking, potluck dish, moist cake, cinnamon, ginger, cloves, nutmeg, easy dessert, holiday treat, baking soda, baking powder, vegetable oil, all purpose flour, sweet treat, layer cake
Read it online: https://www.chefs-mate.com/recipe/pumpkin-sheet-cake/