Description
A delicious and moist pumpkin sheet cake perfect for fall gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13×18 inch baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Notes
- For a cream cheese frosting, mix 8 oz of cream cheese with 1/2 cup of butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract.
- This cake can be stored in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: 5-Star Pumpkin Sheet Cake