Pumpkin Sheet Cake

Why Make This Pumpkin Sheet Cake

Pumpkin sheet cake is an incredibly soft and moist dessert that captures the warm flavors of fall. With the delightful taste of pumpkin mixed with aromatic spices like cinnamon and nutmeg, this cake offers all the comfort of traditional pumpkin pie—without the fuss. Perfect for gatherings, celebrations, or simply as a homemade treat, it’s a crowd-pleaser that brings smiles with every bite. The beautiful golden color and inviting scent make it a wonderful addition to any dessert table, especially during the autumn season.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 24
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 220
• Protein: 3g
• Carbohydrates: 33g
• Fat: 10g
• Fiber: 1g
• Sugar: 18g
• Sodium: 160mg

How to Make Pumpkin Sheet Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 1 can (15 oz) pumpkin puree
• 1 teaspoon vanilla extract

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Make sure to grease and flour a sheet cake pan to prevent sticking.

Step 2: Mixing Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This creates a flavorful dry base that sets the stage for the cake’s texture.

Step 3: Combining Wet Ingredients

In another bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla extract until everything is well incorporated. The pumpkin puree adds moisture and richness, which is key for that soft crumb.

Step 4: Mixing It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined; be careful not to overmix, as this can make the cake dense.

Step 5: Baking

Transfer the batter into the prepared sheet cake pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon be filled with a delicious aroma that signals something special is on the way!

Step 6: Cooling

Once baked, remove the cake from the oven and allow it to cool in the pan for several minutes. Then, transfer it to a wire rack to cool completely before frosting or serving.

How to Serve Pumpkin Sheet Cake

This pumpkin sheet cake is delightful on its own, but you can take it to the next level by adding a cream cheese frosting for a rich contrast to the warm spices. Serve it at room temperature, and consider adding a sprinkle of cinnamon or chopped nuts for extra texture. It’s perfect for birthdays, Thanksgiving, or any occasion that calls for a sweet touch.

How to Store Pumpkin Sheet Cake

Store any leftover pumpkin sheet cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, it can be refrigerated for up to a week or frozen for up to 3 months. If freezing, consider slicing the cake first for easy thawing.

Expert Tips for Perfect Pumpkin Sheet Cake

• Ensure your ingredients are at room temperature, which helps them blend better.
• For added flavor, consider stirring in chocolate chips or nuts into the batter.
• If your batter seems too thick, it may help to add a splash of milk until you achieve the desired consistency.
• Frost the cake with cream cheese frosting or a simple glaze for a delicious finish.

Delicious Variations

• Chocolate Pumpkin Cake: Add 1 cup of chocolate chips to the batter for a decadent twist.
• Spiced Nut Variation: Add chopped pecans or walnuts for a delightful crunch.
• Maple Frosting: Instead of cream cheese frosting, try a maple glaze for a sweet and sticky topping.

Frequently Asked Questions

1. Can I use fresh pumpkin puree instead of canned?
Yes! If using fresh pumpkin, roast your pumpkin until tender, scoop it out, and puree until smooth. Make sure to measure out the same volume.

2. How do I adjust for high altitude?
If baking at high altitude, you may need to increase the flour by 1-2 tablespoons and reduce the sugar slightly.

3. Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour.

4. What if I don’t have baking soda?
You can substitute baking soda with baking powder; use three times the amount needed for baking soda.

5. How can I tell when the cake is done?
Insert a toothpick into the center of the cake—if it comes out clean, the cake is done. If it has batter on it, bake for another 5 minutes and test again.

Conclusion

You’re going to love making this pumpkin sheet cake as much as you enjoy eating it! It’s simple to prepare, full of flavor, and perfect for any occasion. Whether you keep it classic or get creative with toppings and fillers, this moist cake is sure to be a hit at your table. So grab your ingredients, hit the kitchen, and let the delightful aromas of pumpkin and spices fill your home! Happy baking!

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