Pumpkin Sheet Cake
Ingredients
The cake
-
2 1/4
cups
all-purpose flour
-
1
tsp
baking powder
-
1
tsp
baking soda
-
¾
tsp
salt
-
2
tsp
ground cinnamon
-
½
tsp
ground nutmeg
-
½
tsp
ground ginger
-
¼
tsp
ground cloves
-
1
cup
granulated sugar
-
¾
cup
packed light brown sugar
-
½
cup
unsalted butter
-
½
cup
vegetable oil
-
4
large
eggs
-
1 3/4
cups
canned pumpkin
-
1/3
cup
milk
-
1 1/2
tsp
vanilla extract
-
½
cup
finely chopped pecans (optional)
The frosting
-
12
oz
cream cheese
-
¾
cup
unsalted butter
-
4
cups
powdered sugar
-
½
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a rimmed 18 by 13-inch baking sheet.
- In a medium bowl, whisk together the dry ingredients.
- In a mixer, blend the granulated and brown sugars, then mix in the melted butter and oil.
- Add the eggs one at a time, followed by the pumpkin, vanilla, and milk, mixing until combined.
- Slowly add the flour mixture to the wet ingredients and mix until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
- For the frosting, whip together the cream cheese and butter until fluffy, then mix in the powdered sugar and vanilla.
- Frost the cooled cake and top with chopped pecans if desired.
Nutrition Facts (estimated)
Servings
24
Calories
398
Total fat
21g
Total carbohydrates
48g
Total protein
3g
Sodium
187mg
Cholesterol
68mg
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