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Pumpkin Spice Sheet Cake
Pumpkin spice sheet cake not only tastes amazing but it feeds a crowd! Top it with some tangy cream cheese frosting and you have yourself a dessert to remember!
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●bowl
📝 Preparation Steps
1
prep
2
Preheat the oven to 350 degrees Fahrenheit. Spray a 15x10x1 inch pan with non-stick cooking spray and set aside.
3
whisk
4
In a large bowl, whisk the 1 ½ cups granulated sugar, 1 (15-ounce) can pumpkin puree, 1 cup canola oil, and 4 eggs until well combined.
pumpkin puree1 (15-ounce) cancanola oil1 cupeggs4
5
whisk
6
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon ground cloves.
all-purpose flour2 cupsbaking powder2 teaspoonsground cinnamon2 teaspoonsbaking soda1 teaspoon
7
mix
8
Add the flour mixture to the pumpkin mixture and mix until smooth.
9
bake
10
Pour the batter into the prepared pan and bake for ⏱️ 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and cool completely.
11
Cream Cheese Frosting
12
whisk
13
Whisk the 2 (8-ounce) blocks softened cream cheese, ½ cup softened butter, and 2 teaspoons vanilla extract until smooth.
blocks softened cream cheese2 (8-ounce)vanilla extract2 teaspoons
14
frost
15
Slowly whisk in the 4 ½ cups + 1 tablespoon powdered sugar, and continue whisking until smooth. Spread the frosting over the cooled cake and serve fresh.
Nutrition Facts
calories
308 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
35 g
sodium Content
148 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
38 mg
carbohydrate Content
45 g
saturated Fat Content
3 g
unsaturated Fat Content
10 g
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