Description
This Pumpkin Sheet Cake is a moist and flavorful dessert perfect for autumn gatherings or anytime you crave a sweet treat with warm spices. It has a tender crumb and a rich taste that combines the natural sweetness of pumpkin with a blend of cinnamon and other spices. The cake is easy to make and can be served as a simple snack or dressed up for special occasions. Its soft texture and comforting flavors make it a delightful addition to your fall baking repertoire.
Ingredients
From 2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons pumpkin pie spice
½ teaspoon salt
1 ¼ cups packed brown sugar (light or dark)
4 large eggs
1 cup vegetable oil, or any other neutral flavored oil (such as peanut, canola, or corn)
1 (15 ounce) can pumpkin puree (about 2 cups total)
2 teaspoons pure vanilla extract
your choice of frosting
Instructions
Preheat your oven to 350°F. Grease and flour a 9×13 inch baking dish, or line it with parchment paper, and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, combine the brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Whisk until well blended. Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the batter into the prepared baking dish. Bake in the center of the oven at 350°F for 30 to 35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Notes
Pumpkin Sheet Cake is best served at room temperature
Avoid overbaking to keep it moist
Use fresh spices for enhanced flavor
Let the cake cool completely before frosting
Store tightly covered to maintain freshness and softness
- Prep Time: 15
- Cook Time: 30 to 35
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 450