by: Kate McMillan
Cook Time
40 minutes
Prep Time
15 minutes
Yield
10-12 Servings
Total Time
40 minutes
Prep Time
15 minutes
Yield
10-12 Servings
summary
A tried and true delicious sheet cake is a great thing to have in your baking arsenal. This recipe for pumpkin sheet cake with cream cheese frosting is not only super easy and economical, but it also feeds a crowd and transports easily for a potluck. Make sure that your cake is completely cooled before you frost it, otherwise the frosting will melt. If you find that your powdered sugar is lumpy, give it a quick sift to ensure smooth frosting.
ingredients
- Pumpkin Sheet Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 (15 oz) can pure pumpkin puree
- 2 eggs
- Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
directions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside. In a stand mixer with a paddle attachment combine the sugar and butter until light and fluffy, about 2 minutes. Add the pumpkin and then the eggs, one at a time. Slowly add the flour mixture to the pumpkin mixture and stir until well combined. Pour into the prepared pan and bake until golden brown and set, about 35-40 minutes. Set the pumpkin sheet cake aside to cool completely.
- In the base of the stand mixer using a paddle attachment, combine the cream cheese and butter until creamy. Use a rubber spatula to wipe the sides down and then add the powdered sugar. Mix until creamy and then add the cinnamon and vanilla. Once the cake is cooled, spread the cream cheese frosting on top of the cake and serve.
