Description
An incredibly soft and moist pumpkin sheet cake with warm fall flavors, perfect for gatherings and celebrations.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a sheet cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla extract until well incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Transfer the batter into the prepared sheet cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for several minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Serve with cream cheese frosting or a simple glaze and enjoy at room temperature. Can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg