Pumpkin Sheet Cake With Cream Cheese Frosting Recipe

July 21, 2023 Post a Comment

Pumpkin Sheet Cake with Brown Butter Frosting from dearcrissy.com

Introduction

This pumpkin sheet cake with cream cheese frosting is a delicious and easy-to-make dessert. It is a great way to use up the extra pumpkin puree you may have on hand, and the cream cheese frosting makes it extra special. Whether you are looking for a delicious fall dessert or just something special to make for a family gathering, this cake is sure to be a hit. It is moist, flavorful and looks great when served. Plus, it is simple to make and the ingredients are easy to find.

Ingredients

To make this pumpkin sheet cake with cream cheese frosting you will need the following ingredients:

2 ½ cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
¼ teaspoon of ground cloves
1 teaspoon of salt
1 ½ cups of granulated sugar
1 cup of vegetable oil
3 large eggs
2 teaspoons of vanilla extract
1 cup of pumpkin puree
1 ½ cups of powdered sugar
8 ounces of cream cheese, softened
1 teaspoon of vanilla extract

Instructions

To make this pumpkin sheet cake with cream cheese frosting, begin by preheating your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.

In a large bowl, beat together the sugar, oil, eggs and vanilla extract until light and fluffy. Add the pumpkin puree and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

To make the cream cheese frosting, beat together the powdered sugar, cream cheese and vanilla extract until light and fluffy. Spread the frosting over the cooled cake and serve.

Serving

This pumpkin sheet cake with cream cheese frosting is best served the same day it is made. It can be stored in an airtight container at room temperature for up to three days. This cake can also be frozen for up to two months. Thaw in the refrigerator overnight before serving.

Variations

This pumpkin sheet cake can be customized to fit your tastes or dietary needs. For example, substitute the all-purpose flour for gluten-free flour to make it gluten-free. You can also use brown sugar instead of granulated sugar for added flavor. If you don’t have pumpkin puree, you can use applesauce or mashed banana instead. For an even richer flavor, add a teaspoon of pumpkin pie spice to the batter.

Nutrition

One serving of this pumpkin sheet cake with cream cheese frosting contains approximately 607 calories, 33 grams of fat, 79 grams of carbohydrates, and 5 grams of protein. It also contains 5 grams of fiber, 20 grams of sugar and 769 milligrams of sodium.

Conclusion

This pumpkin sheet cake with cream cheese frosting is a delicious and easy-to-make dessert. It is sure to be a hit at any family gathering or fall celebration. Plus, it is simple to make and the ingredients are easy to find. Give this recipe a try today, and enjoy the delicious flavor of pumpkin and cream cheese.