Pumpkin Sheet Cake
Pumpkin sheet cake is a cinnamon-spiced pumpkin cake topped with a rich cream cheese frosting made in a sheet pan in under 30 minutes.
- 4 eggs
- 1 2/3 cups sugar
- 1 cup oil
- 1 16 oz pumpkin puree
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 18 oz cream cheese softened
- 1 cup butter softened
- 2 tsp vanilla
- 4 cups powdered sugar
Beat the eggs and sugar together in a stand up mixer or by hand.
Add the oil.
Add the pumpkin puree and mix until light and fluffy.
In medium-sized mixing bowl, combine flour, baking powder, cinnamon, salt, and baking soda.
Add the dry ingredients to the wet ingredients and mix to combine.
Pour mixture into greased or lined jelly roll pan and bake for 20 minutes or until toothpick comes out clean after being inserted into cake.
Set on counter to cool in pan.
Cream Cheese Frosting
In mixing bowl, combine cream cheese and butter and mix until combined and light and fluffy.
Add the vanilla and mix to incorporate.
Add the powdered sugar, one cup at a time, and mix until light and fluffy.
Frost cake, slice, and serve.
Calories: 823kcal | Carbohydrates: 89g | Protein: 7g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 142mg | Sodium: 595mg | Potassium: 256mg | Fiber: 2g | Sugar: 70g | Vitamin A: 7373IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg