Moist Spiced Pumpkin Sheet Cake with Cream Cheese Frosting Recipe
This moist and lightly spiced pumpkin cake is baked in a large sheet pan, making it perfect for potlucks and gatherings. Featuring a blend of cinnamon and pumpkin, this easy-to-make cake is delicious on its own or topped with your favorite cream cheese frosting for an extra special treat.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 1 (12x18-inch) sheet cake, serves 14
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 2 cups canned pumpkin
- 1 teaspoon vanilla extract
- 4 large eggs
Optional
- 1 cup chopped walnuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C) and grease and flour a 12×18-inch sheet pan to ensure the cake does not stick.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and salt. Set this mixture aside for later use.
- Combine sugar and oil: Using an electric mixer, beat the white sugar and vegetable oil together in another large bowl until the mixture is smooth and well combined.
- Add pumpkin and vanilla: Blend in the canned pumpkin and vanilla extract to the sugar and oil mixture, mixing thoroughly.
- Incorporate eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine wet and dry mixtures: Gradually add the sifted flour mixture into the wet ingredients, beating just until combined to avoid overmixing.
- Add walnuts (optional): Stir in the chopped walnuts gently if using them for added texture and flavor.
- Pour batter into pan: Spread the batter evenly into the prepared sheet pan, smoothing the surface for even baking.
- Bake the cake: Place the pan in the preheated oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the pan before adding your favorite cream cheese frosting or serving as is.
Notes
- For best results, use canned pumpkin puree, not pumpkin pie filling which contains added spices and sugars.
- Walnuts are optional but add a nice crunch; pecans can be substituted if preferred.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- To make serving easier, line the sheet pan with parchment paper before greasing and flouring.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
