Pumpkin Sheet Cake
Nothing beats a pumpkin recipe during the fall. This amazing Pumpkin Sheet Cake looks like a pumpkin patch and taste amazing.
- ½ cup unsalted butter (melted then cooled to room temp)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin spice
- 2 cups sugar
- 4 large eggs
- 15 oz pumpkin puree
- 1 tablespoons vanilla extract
- 4 oz cream cheese (softened)
- 3 tablespoons unsalted butter (softened)
- 1 teaspoon milk (more as needed)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 ½ cup pecans (chopped)
- 1 cup pumpkin candies
Preheat oven to 350 degrees and prepare a 18x13 pan with nonstick cooking spray. Make sure to melt butter then set aside to cool.
Whisk together flour, baking powder, baking soda, and pumpkin spice then set aside.
In a stand beat cooled melted butter with sugar. Then add in eggs one at a time.
Add pumpkin puree and vanilla extract tto stand mixer and mix until combined.
Slowly add in dry ingredients untli combined. Pour batter into your prepared baking dish.
Bake for 18-24 minutes until cake is cooked though. You should be able to place a toothpick in the middle of your cake and it come out clean.
In a stand mixer cream together cream cheese and butter until smooth. Once smooth add in milk and vanilla extract and mix.
Add powdered sugar and mux until smooth and creamy. Add more milk as needed.
Once cooled top your pumpkin cake with frosting and add crushed pecans and pumpkin candies. Slice and serve.
Serving: 1sliceCalories: 277kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 54mgSodium: 193mgPotassium: 126mgFiber: 1gSugar: 29gVitamin A: 3037IUVitamin C: 1mgCalcium: 38mgIron: 1mg