Pumpkin Sheet Cake with Cream Cheese Frosting
Try this pumpkin sheet cake with cream cheese frosting recipe.
Try this pumpkin sheet cake with cream cheese frosting recipe.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup unsweetened applesauce
- 4 large eggs at room temperature
- 1 2/3 cups sugar
- 1/2 cup vegetable oil canola oil or virgin coconut oil, (the coconut oil that actually smells like a coconut) in liquid form (i'll show you how to melt the coconut oil below in the post).
- 1 (15-ounce) can of pumpkin puree (not pumpkin pie mix) - i love farme
- 1 teaspoon fine kosher salt
- approximately 2 cups unsifted confectioners sugar
- 1 stick (1/2 cup) of butter at room temperature
- 1 8- ounce package of cream cheese at room temperature
- Carbohydrate 21.4110126886967 g
- Cholesterol 134.058333332008 mg
- Fat 28.9908133437626 g
- Fiber 1.09790000791187 g
- Protein 5.76871933538481 g
- Saturated Fat 13.0187939172989 g
- Serving Size 1 1 Serving (129g)
- Sodium 9795.70002710525 mg
- Sugar 20.3131126807849 g
- Trans Fat 1.82514995021227 g
- Calories 367 calories
Step-by-step
- Preheat oven to 350 degrees.
- If using coconut oil, melt it in a small pan over simmering heat, stirring occasionally, until liquid. Measure 1/2 cup.
- In a large bowl, whisk together eggs, 1 2/3 cups sugar, 1/2 cup applesauce, 1/2 cup oil, and pumpkin puree until well combined.
- In a smaller bowl, mix together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour batter into an ungreased 10x15 inch jelly roll pan (or 9x13 inch pan, adjusting baking time).
- Spread batter evenly and gently pound the pan to remove air bubbles.
- Bake for 25-30 minutes (or 30-35 minutes for a 9x13 inch pan), or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Sift 2 cups confectioners' sugar into a bowl.
- Beat softened butter, cream cheese, and vanilla extract together until well blended.
- Gradually add the sifted sugar, tasting as you go, until desired sweetness is reached.
- Spread frosting over the cooled cake.
- Cut into squares and serve.
Pumpkin Sheet Cake with Cream Cheese Frosting: A Baker's Delight
As a busy homemaker, juggling work, family, and maintaining a semblance of order in my life, I often crave simple pleasures. One such pleasure? Baking. There's something incredibly satisfying about creating something delicious from scratch, something that brings joy to my family and warms our hearts on a chilly evening. This pumpkin sheet cake with cream cheese frosting is one of those recipes. It's not overly complicated, yet the result is a moist, tender cake with a luscious frosting that's simply irresistible.
The beauty of this recipe lies in its simplicity. No obscure ingredients, no complicated techniques, just basic pantry staples transformed into a culinary masterpiece. I love using this recipe during the autumn months; the warm spices of cinnamon and pumpkin pie spice perfectly complement the rich pumpkin flavor. The cream cheese frosting adds a delightful tanginess, balancing the sweetness of the cake and creating a harmonious flavor profile. The texture is a dream – the cake is incredibly moist, not dry or crumbly like some pumpkin cakes can be. It's the perfect balance of dense and fluffy, and the subtle hint of spice makes it truly comforting.
But this isn't just a cake for autumn. Its comforting flavors make it perfect for any time of year when you're craving a little warmth and sweetness. The sheet cake format is also perfect for gatherings, easily sliced and served to a crowd. It's also incredibly versatile. I've adapted it for special occasions, adding nuts or chocolate chips to the batter or using different types of frosting. The possibilities are endless! This recipe isn't just a recipe, it’s a blank canvas for your culinary creativity.
What I appreciate most about this recipe is how easily it adapts to different schedules and cooking styles. Some days I use a hand mixer, other days I'm happy to whisk it by hand and enjoy the rhythmic motion. It doesn’t matter if your baking skills are amateur or expert, this recipe works brilliantly for both. It is forgiving, easily adapted to whatever tools and ingredients you have at hand.
I often find that the best recipes are the ones passed down through generations or those discovered through happy accidents in the kitchen. While I can't claim any generational legacy for this particular recipe, it certainly feels like one now that it is part of my family's tradition. The smiles on my children's faces as they devour a slice are the best reward I could ask for. The scent alone is enough to transform an ordinary afternoon into something magical.
More than just a dessert, this pumpkin sheet cake is a symbol of home, warmth, and the simple joys of baking. So, if you're looking for a recipe that's both delicious and easy to make, I highly recommend giving this one a try. You won't be disappointed. The best part? It’s nearly impossible to mess up! Even if your baking skills are a little rusty, this cake is bound to turn out wonderfully. Happy baking!
