In search of a straightforward fall cake that’ll please a crowd? Make this Pumpkin Sheet Cake! This scrumptious, moist cake is topped with the dreamiest cream cheese frosting. It’s further cute dusted with a little bit of cinnamon!
Confession. None of my pumpkin recipes embody pumpkin spice. Why? I don’t actually prefer it. I really like pure pumpkin and I really like cinnamon in order that’s what I put in all of my pumpkin recipes however should you’re a pumpkin spice girly, change half the cinnamon right here with pumpkin spice.
That is actually such a no-fuss recipe. I spoon the frosting proper on high, sprinkle with a little bit of cinnamon, and serve it straight out of the pan. Simply promise me you’ll by no means attempt to frost a scorching cake!
Would you slightly see this as a Layer Cake or Cupcakes? I’ve received you lined! Remember to additionally take a look at my Chocolate Sheet Cake!
Pumpkin Sheet Cake
15 oz can pumpkin puree
4 giant eggs
1.5 cups packed darkish brown sugar
1 cup vegetable oil
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Freshly grated nutmeg
Cream cheese frosting, recipe follows
- Preheat oven to 350 levels Fahrenheit. Grease and flour a 9×13″ cake pan.
- Combine collectively pumpkin, eggs, brown sugar, vegetable oil, maple syrup, and vanilla extract in a stand mixer till uniform in shade, scraping down the perimeters of the bowl just a few instances as you go. Measure dry elements proper on high, mixing simply till mixed.
- Divide into ready pans and bake till a toothpick inserted within the heart comes out clear, about 30-35 minutes. Set on a wire rack and funky utterly. Frost with cream cheese frosting and mud with a little bit of cinnamon.
Cream Cheese Frosting
12 oz cream cheese (full fats!), at room temperature
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla
- Beat frosting elements till clean.
Comfortable baking,
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