Pumpkin Sheet Cake
Servings: 20
This Pumpkin Sheet Cake is a soft and fluffy pumpkin cake that comes together in just a matter of minutes and is topped off with a luscious cream cheese frosting.
Ingredients
Cake
- 15 oz. Pure Pumpkin Puree
- 2 teaspoon Pumpkin Pie Spice
- 1/2 Cup Oil
- 1/2 Cup Butter , softened
- 1/4 Cup Boiling Water
- 1/2 Cup Buttermilk
- 3 Eggs
- 2 teaspoon Baking Soda
- 1 1/2 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- 1/4 teaspoon Salt
Frosting
- 8 oz Cream Cheese , softened
- 1 stick Butter , softened
- 1 lb. Powdered Sugar , sifted
- 1 dash Salt
- 1 tablespoon Heavy Cream
Instructions
For The Cake:
- Preheat oven to 350 degrees F. Spray a sheet pan with baking spray and set aside.
- Whisk together pumpkin and pumpkin pie spice until it's totally combined. Beat together with oil and softened butter. Whisk in boiling water until mixture is smooth and combined. Set aside.
- In a measuring cup combine buttermilk, eggs, baking soda, and vanilla. Whisk and set aside.
- In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined.
- Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool completely.
For the Frosting:
- Mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add cream until desired consistency.
- Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
Notes
To freeze: You can freeze pumpkin sheet cake frosted or unfrosted for 2 months.
Nutrition Facts
Pumpkin Sheet Cake
Amount Per Serving (1 g)
Calories 403
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 63mg21%
Sodium 275mg12%
Potassium 119mg3%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 44g49%
Protein 3g6%
Vitamin A 2302IU46%
Vitamin C 2mg2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.