362 calories; protein 4g; carbohydrates 42.8g; fat 20.4g; cholesterol 49.5mg; sodium 282.9mg. It is rich, moist, and has so much pumpkin flavor. I baked this as a 9 layer cake about 33 minutes. Pumpkin pie spice is very easy to make. Since this year many holidays might need to be celebrated through video conference, this 8×8 inch pumpkin cake would be the best choice of dessert! Whisk … While your oven is heating, start to combine all of your wet ingredients (plus the sugar) into a large mixing bowl. He liked it just fine. In a bowl, sift together the flour, baking … Whisk for 30 seconds. I used my simple mill vanilla frosting because it tastes super good. The cake has a great flavor and is quick to mix and bake so is a favorite at my house. If you don’t have butter you can use oil at a 1:1 ratio. When they’re ready top the cake with them and enjoy how gorgeous it make it look. Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. This cake looks amazing and we bet it taste just as good as it looks. This recipe is a keeper!!! Whether you are making this pumpkin cake for Thanksgiving or just simple as an afternoon tea cake, this is one for the books. Spread batter evenly into the prepared baking pan. This cake is just beautiful. easy pumpkin cake, pumpkin cake, pumpkin sheet cake, thanksgiving, thanksgiving dessert, Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), The best 5-ingredient Keto Pumpkin Mousse, Roasted Brussels Sprouts with Bacon, Cranberries, and Pecans - Ai made it for you, {VIDEO} Maple Butter Bread Rolls - The Not So Creative Cook, Sweet Potato Balls | Man Tip (มันทิพย์) Recipe | Cooking with Nart, Oh So Delicious Pumpkin Crunch - Keeping It Relle, Soft and Chewy Air Fryer Chocolate Chip Cookies, Starbucks Vanilla Bean Frappuccino with No Ice Cream. It's very moist and rich and the cream cheese icing adds just the right touch! https://www.thepioneerwoman.com/.../recipes/a11885/pumpkin-sheet-cake Here’s the deal though, I heard that there is a canned pumpkin shortage this fall so I’m silently freaking out. Combine all wet ingredients (except for the coconut oil) in a separate mixing bowl. Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? This amazing Pumpkin Sheet Cake looks like a pumpkin patch and taste amazing. that way. Love pumpkin desserts. If you enjoyed this recipe make sure to give it a 5 star by clicking the 5 stars under the title and description. I use 1 T. of the Pampered Chef Cinnamon Plus spice in place of just regular cinnamon. The cake turned out so moist and yummy. The only thing I did differently was I also added 1 and 1/2 teas. Try this Small Batch Cream Cheese Frosting. https://www.sixsistersstuff.com/recipe/pumpkin-sheet-cake-2 (Make sure … Added some pumpkin spice. When the cake is done baking, pull it out of the oven and let it cool in the baking pan for 30-60 minutes or until completely cool. The pumpkin sheet cake has great spice flavor from cinnamon, ginger, and cloves! You can also use unsweetened apple sauce to cut down on the fat content of this cake. Support OneGreenPlanet Being publicly-funded gives us a greater chance to continue providing you with high quality content. Bake for 18-22 minutes, until toothpick … I've been making this cake for 3 years. Lastly, I will say that this cake is especially good chilled. Add comma separated list of ingredients to exclude from recipe. Thanks for sharing. that way. And this one looks so incredibly moist. I like to make the first two layers (pumpkin sheet cake + pumpkin topping) up to 3 days in advance and then decorate with the whipped cream on the day I’m ready to serve. Pizza can look and taste very different depending on where you're from or what kind of pie you prefer. Since the cake is so thin, the sheet cake … Follow the same instruction, just use a whisk instead of the stand or hand mixer. I will not make this again. May 30, 2018 - Explore Susan Waltke's board "Pumpkin sheet cake" on Pinterest. Did not add walnuts for people at work with allergies. Can’t go wrong with this one! The cake is baked in a classic half sheet pan and uses an one entire can of pumpkin puree. You can make your own by following this Homemade Pumpkin Pie Spice. I've given out this recipe dozens of times! Place the softened butter in the bowl of a stand mixer, with a whip attachment. Beat the pumpkin puree, white sugar, and vegetable oil together in your mixing bowl. Feel free to decorate your cake however you please though! Now you can either spread your vanilla frosting on top while it's still in the pan or pull it out and put it on a serving plate and frost it. My youngest sisters friends arrived unexpected to her house the next day after she brought it to a party and they demanded the recipe...It is an awesome recipe!!!!! Here are the ingredients that you will need to make this pumpkin sheet cake: Butter – You will need to melt your butter and let it cool down slightly. I’ll be making this one ASAP! Each bite has the perfect amount of pumpkin spice and creamy frosting. I used pumpkin pie spice II (this site) instead of just the cinnamon. That’s the most fun part . Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and mix again until the batter is thick and you don't see any more flour. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cut and serve! It has all of the autumn spices, it’s light, it’s a one bowl cake recipe, and it is made in an 8×8 inch pan. I did use pumpkin pie spice and 1/2 t. of cinnamon to give it an extra bit of spice. I gave this a 4-star rating because Hubs rated it as such because he really enjoyed it but we disagree in our review. Your photos are stunning, too!! This pumpkin sheet cake has been something I dreamt of making and sharing with you for a while, but I just didn’t get to it until now! Percent Daily Values are based on a 2,000 calorie diet. The calories mentioned above are for the cake without any frosting. Congrats! This cake truly is better than pumpkin pie! It's also best when baked as a sheet cake, in a stoneware bar pan. The pumpkin sheet cake comes together with a mix of easy ingredients like gluten-free all purpose flour, sugar, pumpkin puree, oil, baking soda, cinnamon, pumpkin pie spice, salt, and eggs. Absolutely! In a medium bowl or a stand mixer bowl, add in the melted butter, the eggs, the brown sugar, the granulated sugar, the pumpkin puree and the vanilla extract and mix on medium speed or whisk until combined. In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. It is good however I may double it so it can taste a bit more like a spice cake too. Where should I begin… This is the most fun part of this blog post. I sent this recipe to all of my sisters after I made it for my husbands everyone in my family( I have 5 sisters) makes this recipe now-they just love it. Please support us! Moist. Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and mix again until the batter is thick and you don’t see any more flour. Mmm this looks SO fluffy! But Hubs disagreed. Mix together the cream cheese, butter, powdered sugar, and salt until smooth. You’re welcome to move too! A place for delicious and easy recipes for everyday cooks and bakers! 1 can (15 ounces) pumpkin puree 1 cup brown sugar 1 cup granulated sugar 2 tsp vanilla extract 1 cup vegetable oil 4 large eggs, room temperature 2 cups all-purpose flour 2 tsp baking soda 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp freshly ground nutmeg ½ tsp kosher salt (whipped cream has a tendency to deflate after 24 hours in the fridge, so I save that step for last.) I mean who can blame, right? What Is Detroit-Style Pizza and How Do You Make It at Home? I don’t know about you guys, but one of my biggest challenges with baking cakes in the past has been fully cooking the cake WITHOUT drying it out. Then … I LOVE pumpkin cake! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.