Welcome to my kitchen! I’m so excited to share my Pumpkin Sheet Cake recipe with you. This cake is the ultimate cozy treat for fall gatherings. I remember the first time I made it for a Halloween party—it filled my home with the warm, inviting aroma of spices, and everyone couldn’t wait to dig in! Picture this: a soft, moist cake topped with creamy frosting, served on a crisp autumn evening with friends and family gathered around. It’s become a staple at our seasonal celebrations, and trust me, once you take a bite, you’ll understand why! This cake is not just a dessert; it’s a slice of autumn magic that brings everyone together. Let’s get baking!
Ingredients List
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup pumpkin puree (make sure it’s pure pumpkin for the best flavor!)
- 1/2 cup vegetable oil (this keeps the cake moist and tender)
- 1/2 cup milk (whole milk works best for richness)
- 4 large eggs (room temperature helps them blend better)
- 2 teaspoons baking powder (for that perfect rise)
- 1 teaspoon baking soda (helps with leavening)
- 1 teaspoon cinnamon (the warm spice that screams fall)
- 1/2 teaspoon nutmeg (adds a lovely depth of flavor)
- 1/2 teaspoon salt (don’t skip this—it enhances all the flavors!)
How to Prepare the Pumpkin Sheet Cake
Prepping the Oven and Baking Sheet
First things first, let’s get that oven preheated to 350°F (175°C). This is crucial because a hot oven helps the cake rise beautifully! While it’s warming up, grab a 13×18 inch baking sheet and grease it with a bit of vegetable oil or non-stick spray. This way, your cake won’t stick, and you’ll have an easy time flipping it out later.
Mixing Dry Ingredients
In a large bowl, it’s time to combine all those dry ingredients! You’ll want to whisk together:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
This mixture is where your cake gets its structure and flavor, so make sure it’s well combined!
Mixing Wet Ingredients
Now, let’s move on to the wet ingredients. In another bowl, mix together:
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs
I like to use a whisk here to blend everything smoothly. You want a nice, even mix without any clumps!
Combining Ingredients
Alright, it’s time to bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Don’t overdo it; we want a tender cake! Once it’s all together, pour the batter into your prepared baking sheet, spreading it out evenly.
Baking and Cooling
Slide that sheet cake into your preheated oven and bake for 25-30 minutes. This is where your kitchen will start to smell incredible! To check for doneness, insert a toothpick in the center—if it comes out clean, you’re good to go. Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Trust me, letting it cool completely before frosting is key for the best flavor and texture!
Tips for Success
To make sure your Pumpkin Sheet Cake turns out perfectly every time, here are some of my favorite tips! First, always check your oven temperature with an oven thermometer if you have one; an accurate temperature is crucial for a great rise. Next, when mixing your wet and dry ingredients, be gentle! Overmixing can lead to a dense cake, and nobody wants that. Also, make sure your eggs and milk are at room temperature before mixing—they blend in much better this way.
And here’s a little secret: cooling the cake completely before frosting it is essential for that perfect slice. If you frost it too soon, the frosting might melt and slide off. Patience is key! Once cooled, you can frost it with cream cheese frosting for an extra special touch. Trust me, it’s worth the wait!
Nutritional Information Disclaimer
The nutritional values provided for the Pumpkin Sheet Cake are estimates and can vary based on the specific ingredients and brands you use. While I can’t give you exact numbers, you can generally expect around 200 calories per serving, with varying amounts of fat, protein, and carbohydrates. It’s always a good idea to check the labels of your ingredients if you’re keeping an eye on your nutrition. Remember, baking is all about enjoying the process, so don’t stress too much over the numbers—just focus on the deliciousness that awaits!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy fall days!
- Moist and flavorful, with a delightful blend of spices that captures the essence of autumn.
- Great for feeding a crowd; it makes 24 generous servings!
- Perfectly pairs with cream cheese frosting for an added touch of sweetness.
- Ideal for spooky snacks during Halloween gatherings or festive celebrations.
- Leftovers taste even better the next day, making it a perfect make-ahead dessert!
FAQ Section
Can I make this cake ahead of time?
Absolutely! You can bake the Pumpkin Sheet Cake a day or two in advance. Just let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. This way, it’ll be ready to frost and serve when you need it. I love making it ahead for gatherings—it saves time and stress!
What can I use instead of pumpkin puree?
If you don’t have pumpkin puree on hand, you can substitute it with applesauce or even mashed bananas for a different flavor twist. Just keep in mind that the texture and taste will change a bit, but it can still be delicious! You could also use store-bought pumpkin pie filling, but be cautious with the sugar and spices since they might already be added.
How should I store leftovers?
To keep your leftover Pumpkin Sheet Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you frost it, you might want to refrigerate it to keep the frosting from melting. Just remember to let it come to room temperature before serving for the best flavor!
Can I freeze the cake?
Yes, you can definitely freeze the cake! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and foil before placing it in a freezer bag. It can last in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge and let it sit at room temperature for a bit before serving. It’s like having a cozy slice of fall ready whenever you want!
What frosting pairs well with this cake?
The classic pairing is definitely cream cheese frosting—it adds a tangy sweetness that complements the pumpkin perfectly! You could also try a simple vanilla buttercream or even a maple-flavored frosting for a fun twist. Feel free to get creative with toppings like chopped nuts or caramel drizzle, too. Wow, the flavor combinations are endless!
Serving Suggestions
When it comes to serving your Pumpkin Sheet Cake, the options are as delightful as the cake itself! I love pairing it with a warm cup of spiced chai or a rich, creamy latte—there’s just something magical about that combination on a chilly fall day. If you’re feeling festive, a scoop of vanilla ice cream on the side adds a lovely contrast to the moist cake. For a fun touch, you could even serve it with some candied pecans or a sprinkle of toasted pumpkin seeds for extra crunch. Trust me, these little additions take your dessert experience to the next level!
For more delicious fall recipes, check out Pumpkin Cream Cheese Crumb Cake or Spiced Apple Cider!
Print
Pumpkin Sheet Cake: 5 Cozy Secrets for Fall Delight
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful pumpkin sheet cake perfect for fall gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 13×18 inch baking sheet.
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, oil, milk, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Pour the batter into the prepared baking sheet.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
Notes
- Top with cream cheese frosting for added flavor.
- Store leftovers in an airtight container.
- Tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Sheet Cake, spooky snacks
