I love everything about Autumn…the colors, the cooler temperatures, and even the drizzly Seattle sky. But my favorite part is definitely the food, especially this Pumpkin Sheet Cake! If I had to pick an all-time favorite cake, this would be it. It’s the best out there, I promise! Every time I take it to an event, someone asks for the recipe. This sweet and flavorful cake is perfectly balanced by a slightly tangy cream cheese frosting. Be sure to keep the recipe handy for when a pumpkin craving hits, you won’t be disappointed!
CAKE:
4 eggs
2 cups granulated sugar
1 cup oil
1 (16 ounce) can of pumpkin (not pumpkin pie filling)
2 cups all purpose flour
2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground cloves
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger (not fresh)
1/4 teaspoon ground nutmeg
CREAM CHEESE FROSTING:
4 cups powdered sugar
1 (8 ounce) package cream cheese, room temperature
1 cup butter, room temperature
2 teaspoon pure vanilla extract
2 teaspoon whole milk
CAKE:
In a large mixing bowl, beat eggs and sugar together until light and fluffy. Beat in oil and pumpkin until well blended. Add all dry ingredients at once stir just until no lumps remain. Sometimes I mix the last little bit by hand to avoid over mixing the batter (over mixing batter is the enemy of a soft and tender cake). Grease a half sheet pan (13” x 18”) and spread batter evenly into pan. Bake at 350 F for 20-25 minutes until toothpick inserted in center comes out clean. Cool completely on rack.
CREAM CHEESE FROSTING:
Beat together all of the ingredients until well blended. Spread over cooled cake. Garnish with pumpkin candies. Store covered at room temperature, or in the fridge (whichever you prefer!)
🍴This recipe can be halved and cooked in a jelly roll pan…start checking for doneness about 5 minutes earlier🍴
Adapted from a Lion House recipe.
Below is why autumn is my favorite season 🍁🌲
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