Indulge yourself in this decadent pumpkin sheet cake recipe. The cake is moist, rich and filled with warm spices that bring out the best of the pumpkin flavor. It's topped off with a luscious cream cheese frosting that complements the pumpkin cake perfectly. Ideal for fall gatherings or just to satisfy your sweet tooth, this pumpkin sheet cake recipe is sure to be a hit with your family and friends.
Photos of Pumpkin Sheet Cake Recipe
Most of the ingredients for this recipe are commonly found in home pantries. However, if you don't normally bake, you may need to buy ground spices such as cinnamon, nutmeg, ginger, cloves and allspice. Also worth noting is the 15 oz pumpkin puree. The puree is different from pumpkin pie filling, which contains added sugar and spices. So, make sure to purchase pure pumpkin puree when shopping for this recipe.
Pumpkin Sheet Cake Ingredients
Pumpkin puree: Pureed pumpkin, not to be confused with pumpkin pie filling, adds a deliciously moist texture and warm, earthy flavor to the cake.
Sugar: Sweetens the cake and balances the flavors.
Canola oil: Keeps the cake moist and tender.
Eggs: Act as a binder, giving structure to the cake.
Vanilla extract: Enhances the flavors of the other ingredients.
Flour: The main structure of the cake. Use all-purpose flour for best results.
Baking soda: A leavening agent that helps the cake rise.
Ground spices: Cinnamon, nutmeg, ginger, cloves and allspice add warm, autumnal flavors to the cake.
Salt: Enhances the flavors of the other ingredients.
Cream cheese frosting: The tangy, creamy frosting complements the sweet, spiced cake perfectly.
One reader, Kass Lauer says:
This pumpkin sheet cake recipe is a game-changer! The cake turned out moist and flavorful, and the cream cheese frosting was the perfect finishing touch. It's a hit with my family and friends, and I love how easy it is to make. Definitely a new fall favorite in our household!
Techniques Required for Making Pumpkin Sheet Cake
How to prepare the pumpkin sheet cake batter: Combine the pumpkin puree, sugar, canola oil, eggs, and vanilla extract in a large bowl and whisk until smooth.
How to incorporate the dry ingredients: Sift together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, and salt in a separate bowl. Then, gradually whisk the dry ingredients into the pumpkin mixture until just combined.
How to bake the pumpkin sheet cake: Pour the batter into the prepared baking pan and bake at 350 degrees F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
How to frost the pumpkin sheet cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top.
How to serve the pumpkin sheet cake: Cut the cake into squares and serve.
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
Technique Tip for Making the Perfect Pumpkin Sheet Cake
When making your pumpkin sheet cake, ensure that all your ingredients are at room temperature before you start. This is particularly important for the eggs, as room temperature eggs mix better with the batter and rise more easily. Also, when adding the dry ingredients to the pumpkin mixture, be careful not to overmix. Overmixing can lead to a dense, tough cake. Instead, stir until just combined for a light, tender crumb.
Time-Saving Tips for Making Pumpkin Sheet Cake
Plan ahead: Prepare all your ingredients and equipment before starting to save time and avoid last-minute rushes.
One-bowl method: Look for recipes that use the one-bowl method to minimize cleanup and streamline the cooking process.
Pre-cut ingredients: Consider using pre-cut or pre-chopped ingredients to reduce prep time and make cooking more efficient.
Make-ahead: Prepare components of the recipe in advance, such as sauces or dough, to cut down on cooking time when you're ready to assemble the dish.
Use kitchen gadgets: Utilize time-saving kitchen gadgets like food processors, slow cookers, or instant pots to simplify the cooking process.
Follow the recipe: Stick to the recipe to avoid mistakes that could lead to time-consuming fixes or adjustments.
Substitute Ingredients For Pumpkin Sheet Cake Recipe
pumpkin puree - Substitute with butternut squash puree: Butternut squash has a similar sweet and nutty flavor to pumpkin, making it a great substitute in this recipe. It also has a smooth texture that works well for baking.
canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil in this recipe as it has a neutral flavor and similar cooking properties.
cream cheese frosting - Substitute with whipped cream frosting: Whipped cream frosting can be a lighter alternative to cream cheese frosting, providing a different texture and flavor profile to the pumpkin sheet cake.
Presentation Ideas for Pumpkin Sheet Cake
Elevate the plating: When presenting the pumpkin sheet cake, ensure that the plating is elegant and visually appealing. Use clean lines and minimalistic design to showcase the beauty of the cake.
Incorporate seasonal garnishes: Add a touch of seasonal flair by incorporating cinnamon sticks and edible flowers as garnishes. This adds a pop of color and enhances the overall presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the pumpkin sheet cake to be the focal point. This creates a visually striking presentation that is both modern and sophisticated.
Artful drizzling: Use a delicate hand to drizzle caramel sauce in an artful manner around the cake, adding a touch of decadence and creating a visually stunning presentation.
Precision with frosting: Apply the cream cheese frosting with precision, ensuring smooth and even layers. Use a piping bag to create intricate designs or patterns, adding a touch of artistry to the presentation.
Elevate with edible gold leaf: For an opulent touch, consider adorning the pumpkin sheet cake with delicate edible gold leaf. This adds a luxurious element to the presentation, perfect for a sophisticated dining experience.
Balance of colors: Consider the color wheel when plating the cake. Pair the warm tones of the pumpkin sheet cake with complementary hues, such as a drizzle of dark chocolate or a sprinkle of toasted nuts, to create a visually balanced and harmonious presentation.
Essential Tools for Making a Pumpkin Sheet Cake
- Large mixing bowl: A large mixing bowl is essential for combining the ingredients and mixing the batter for the pumpkin sheet cake.
- Whisk: A whisk is used to thoroughly combine the wet and dry ingredients, ensuring a smooth and well-mixed batter.
- Sifter: A sifter is used to sift the dry ingredients such as flour, baking soda, and spices to ensure they are free of lumps and well incorporated.
- 10x15-inch baking pan: This baking pan is the perfect size for baking the pumpkin sheet cake, providing enough surface area for even baking.
- Baking spray: Baking spray is used to grease the baking pan, preventing the cake from sticking to the pan after baking.
- Toothpick: A toothpick is used to test the doneness of the cake. When inserted into the center of the cake, it should come out clean when the cake is fully baked.
- Offset spatula: An offset spatula is used to evenly spread the cream cheese frosting on top of the cooled pumpkin sheet cake.
Storing and Freezing Pumpkin Sheet Cake
- Let the pumpkin sheet cake cool completely on a wire rack before storing or freezing.
- To store, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days.
- For longer storage, you can freeze the cake:
- Cut the cake into individual portions and wrap each piece tightly in plastic wrap, followed by a layer of aluminum foil.
- Place the wrapped cake pieces in a freezer-safe container or resealable plastic bag, removing as much air as possible.
- Label the container or bag with the date and contents.
- Freeze the pumpkin sheet cake for up to 3 months.
- To thaw the frozen cake, transfer the desired number of pieces to the refrigerator and let them thaw overnight.
- If you prefer, you can also thaw the cake at room temperature for about 2-3 hours.
- For best results, frost the cake only when you're ready to serve it. If the cake is already frosted, the cream cheese frosting may become runny or separate when thawed.
- If you need to freeze a frosted cake, place it uncovered in the freezer for about 2 hours, or until the frosting is firm. Then, wrap the cake tightly in plastic wrap and aluminum foil before storing it in the freezer.
How To Reheat Leftover Pumpkin Sheet Cake
To reheat leftover pumpkin sheet cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet lined with parchment paper or aluminum foil. Cover the cake loosely with foil to prevent it from drying out. Bake for 10-15 minutes, or until the cake is heated through and the cream cheese frosting is soft and gooey.
Another option is to use the microwave. Place a single slice of cake on a microwave-safe plate and heat it on high power for 15-20 seconds. Check the cake and heat it for an additional 5-10 seconds if needed. Be careful not to overheat the cake, as it can become rubbery or dry.
For a crispy exterior and a soft, moist interior, try reheating the cake in an air fryer. Set the air fryer to 350°F (175°C) and place a slice of cake in the basket. Heat for 2-3 minutes, or until the cake is warmed through and the frosting is melted.
If you want to enjoy your leftover pumpkin sheet cake cold, simply remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before serving. This will allow the flavors to develop and the frosting to soften slightly.
For a fun twist, try turning your leftover cake into French toast. Cut the cake into thick slices and dip them in a mixture of beaten eggs, milk, vanilla extract, and cinnamon. Fry the slices in a pan with butter until golden brown on both sides. Serve with a drizzle of maple syrup and a sprinkle of powdered sugar for a decadent breakfast treat.
Random Fact About Pumpkin Sheet Cake
The pumpkin sheet cake recipe is a delicious and versatile dessert that can be enjoyed during the fall season. It's a great way to incorporate the flavors of pumpkin into a sweet treat. Additionally, the cream cheese frosting adds a rich and creamy element to the cake, making it even more indulgent. This recipe is perfect for gatherings, potlucks, or simply as a delightful dessert for the family.
Is Making Pumpkin Sheet Cake at Home Cost-Effective?
The cost-effectiveness of this pumpkin sheet cake recipe is quite high, as the ingredients are commonly found in most households. The use of pumpkin puree and spices adds depth of flavor without breaking the bank. With an approximate cost of $10, this recipe can easily serve a household of 4, making it a budget-friendly dessert option. The overall verdict for this recipe is 9/10, considering its affordability, ease of preparation, and delicious taste.
Is Pumpkin Sheet Cake Healthy or Unhealthy?
The pumpkin sheet cake recipe, while undeniably delicious, is not particularly healthy. The high amounts of sugar, oil, and cream cheese frosting contribute to a calorie-dense dessert that should be enjoyed in moderation. The recipe calls for 2 cups of sugar and 1 cup of oil, which are significant sources of empty calories and unhealthy fats. Additionally, the 3 cups of cream cheese frosting add even more sugar and fat to the already indulgent cake.
However, there are some redeeming qualities to this recipe. Pumpkin puree is a good source of vitamin A, which supports eye health and immune function. The recipe also includes a variety of warm spices, such as cinnamon, nutmeg, ginger, cloves, and allspice, which offer potential anti-inflammatory benefits and may help regulate blood sugar levels.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar by replacing some of it with natural sweeteners like maple syrup or honey
- Swap out half of the oil for unsweetened applesauce or mashed bananas to lower the fat content and add moisture
- Use whole wheat flour or a gluten-free alternative to increase the fiber content
- Decrease the amount of cream cheese frosting or opt for a lighter topping, such as a dusting of powdered sugar or a drizzle of maple glaze
- Serve smaller portions and pair the cake with fresh fruit to balance out the sweetness and add nutrients
Editor's Thoughts on This Pumpkin Sheet Cake Recipe
This pumpkin sheet cake recipe is a delightful autumn treat. The combination of pumpkin puree and warm spices creates a rich and comforting flavor. The use of cream cheese frosting adds a creamy and tangy contrast to the sweetness of the cake. The recipe is straightforward and easy to follow, making it a great option for both novice and experienced bakers. The finished cake is moist, flavorful, and perfect for any fall gathering or holiday celebration.
Enhance Your Pumpkin Sheet Cake Recipe with These Unique Side Dishes:
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Appetizer and Main Course Pairings for Pumpkin Sheet Cake
Why trust this Pumpkin Sheet Cake Recipe:
This recipe uses pumpkin puree as the base, providing a rich and flavorful taste. The combination of cinnamon, nutmeg, ginger, cloves, and allspice creates a warm and aromatic blend of spices, enhancing the overall flavor profile. The use of cream cheese frosting adds a creamy and indulgent touch, complementing the moist and tender texture of the cake. With carefully selected ingredients and precise instructions, this recipe ensures a delicious and satisfying dessert experience.
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