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Frosted Pumpkin Sheet Cake


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 9 servings 1x

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Description

Frosted Pumpkin Sheet Cake is a scrumptious Fall dessert! A moist, perfectly spiced pumpkin cake is frosted with a decadent cream cheese frosting. Each bite has the perfect amount of pumpkin spice and creamy frosting. A sheet cake is an easy way to get a decadent dessert on the table!


Ingredients

Scale

For the cake:

  • 4 large eggs
  • 1 cup vegetable oil
  • 15 oz can pumpkin puree
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, vegetable oil and pumpkin puree until smooth. Whisk in the sugar and brown sugar.
  2. Add in the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. Whisk until a smooth cake batter forms.
  3. Pour the batter into a greased 9×13 pan and bake for 30-35 minutes, or until the middle of the cake has set and a toothpick inserted into the middle comes out clean. Let the cake cool completely before frosting.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on slow-medium speed until just combined. Add in one cup of powdered sugar at a time and mix until a smooth frosting has formed.
  2. Mix in the vanilla extract. Once the cake has cooled completely, add the frosting to the top of the cake and use an off-set spatula to evenly smooth it over the surface of the cake. Slice and serve.

Notes

  • The cake can be made a day in advance if needed. Cool completely, cover and store in the refrigerator. Let come back to room temperature to frost and serve.
  • If you need to make the frosting in advance, you will need to let it come back down to room temperature from being in the refrigerator. You may need to re-whip it a bit before frosting to keep it fluffy and spreadable.
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