Best 5 Pumpkin Sheet Cake Recipes
Indulge in the delectable flavors of fall with our collection of enticing pumpkin sheet cake recipes. From classic and comforting to uniquely delightful, these treats are sure to satisfy every craving. Dive into the timeless pleasure of our traditional pumpkin sheet cake, a symphony of warm spices and moist, tender crumb. For a delightful twist, try our pumpkin spice sheet cake with cream cheese frosting, where the tangy cream cheese perfectly complements the rich pumpkin flavor. Chocolate lovers will adore our pumpkin chocolate chip sheet cake, a harmonious blend of pumpkin and chocolate that's sure to be a hit. And for a vegan treat, our vegan pumpkin sheet cake offers a delightful combination of moist texture and rich pumpkin taste, all without compromising on flavor or indulgence. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them ideal for any occasion, be it a cozy family gathering or a festive holiday celebration. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our collection of pumpkin sheet cake recipes.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN SHEET CAKE
The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.
Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING
This is the best pumpkin sheet cake out of all that I have ever tried. It is moist and full of flavor. Plus you make it in a 15x10 so you can pretend it will last a little longer than usual. Recipe is from a family friend.
Provided by Annette W.
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°F. In mixing bowl beat pumpkin, sugar and oil. Add eggs one at a time and mix well.
- 2. Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture a little at a time and beat until well blended.
- 3. Pour into a greased 15x10x1 baking pan. Bake for 25-30 or until cake tests done.
- 4. Cool cake while making frosting. Beat cream cheese and vanilla until smooth. Add powder sugar a little at a time. Mix well. Add a splash of milk at a time until you get the consistency you want to make the frosting spreadable.
- 5. Frost completely cooled cake. Enjoy!
PUMPKIN AND COOKIE-BUTTER SHEET CAKE WITH TOASTED MERINGUE
Speculoos cookies, represented here in their ground, "butter" form, add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert. The dense, moist cake is topped with a light and fluffy meringue that cuts the richness.
Provided by Ben Mims
Categories Cake Dessert Pumpkin Spice Soufflé/Meringue Bake Fall Thanksgiving
Yield 20-24 servings
Number Of Ingredients 25
Steps:
- Bake the cake:
- Preheat oven to 350°F. Butter baking pan, line with parchment paper, then butter parchment. Dust pan with flour, tapping out excess.
- Whisk baking powder, cinnamon, nutmeg, ginger, salt, baking soda, and 3 cups flour in a large bowl. Whisk pumpkin, sour cream, cookie butter, and vanilla in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in another large bowl until lightened in color and fluffy, about 3 minutes. Add eggs one at a time, beating on medium speed after each addition, until combined. Add dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth surface.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
- Make the meringue:
- Pour enough water into a small saucepan to come 1" up sides; bring to a simmer. Whisk egg whites, granulated sugar, vanilla, nutmeg, cinnamon, and salt in a large bowl. Place bowl over simmering water, making sure bottom of bowl does not touch water, and cook, stirring constantly, until whites are hot to the touch and sugar is dissolved, 1-2 minutes. Remove bowl from water. Using electric mixer on high speed, beat egg white mixture until cooled, fluffy, and holds stiff peaks, about 5 minutes.
- Spread meringue evenly over cake, creating peaks and valleys with a spatula. Sprinkle pepitas over meringue. If desired, heat with a kitchen torch or broiler, watching carefully and checking every minute, to lightly brown top, about 5 minutes total. Slice into pieces and serve.
- Do Ahead
- Cake, without meringue, can be made 1 day ahead; cover and store at room temperature.
PUMPKIN SHEET CAKE
This cake is great for potlucks!
Provided by Sandy Rowe
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 20
Number Of Ingredients 14
Steps:
- In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
- In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
- In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.
Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g
Tips:
- Choose the right pumpkin: Use a sugar pumpkin or a small pie pumpkin for the best flavor and texture.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor.
- Use a fine-mesh sieve: When making the pumpkin purée, use a fine-mesh sieve to ensure a smooth texture.
- Don't overmix the batter: Overmixing the batter can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean: This ensures that the cake is cooked through.
- Let the cake cool completely before frosting: This will help the frosting set properly.
Conclusion:
This pumpkin sheet cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a sweet pumpkin flavor. The cream cheese frosting is rich and creamy, and it perfectly complements the cake. Whether you're serving it at a party or enjoying it as a snack, this pumpkin sheet cake is sure to be a hit.
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