How To Make Pumpkin Sheet Cake
Shake things up a bit at Thanksgiving with this fuss-free pumpkin sheet cake! It’s a moist and spiced cake, topped with a smooth cream cheese frosting.
Serves:
Ingredients
- 15ozpumpkin puree,canned
- 2cupssugar
- 1cupcanola oil
- 4large eggs
- 2tspvanilla extract
- 2cupsflour
- 2tspbaking soda
- 1tbspground cinnamon
- ½tspground nutmeg
- ¼tspground ginger
- ¼tspground cloves
- ¼tspground allspice
- ½tspsalt
- 3cupscream cheese frosting
Instructions
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Preheat the oven to 350 degrees F. Spray a 10×15-inch baking pan with baking spray.
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In a large bowl, whisk together the pumpkin, oil, sugar, eggs and vanilla extract until smooth.
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Sift together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt in a separate bowl.
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Whisk the dry ingredients into the pumpkin mixture until just combined.
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Pour the batter into baking pan, then bake for 30 to 35 minutes, until a toothpick comes out clean.
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Allow the cake to cool.
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Top with the cream cheese frosting, serve, and enjoy!
Nutrition
- Calories: 339.83kcal
- Fat: 15.76g
- Saturated Fat: 2.49g
- Trans Fat: 0.04g
- Monounsaturated Fat: 7.31g
- Polyunsaturated Fat: 4.79g
- Carbohydrates: 48.69g
- Fiber: 0.99g
- Sugar: 38.30g
- Protein: 2.37g
- Cholesterol: 31.00mg
- Sodium: 224.14mg
- Calcium: 15.69mg
- Potassium: 73.79mg
- Iron: 0.61mg
- Vitamin A: 151.24µg
- Vitamin C: 0.77mg
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