Get ready to transform your kitchen into a autumn paradise with the most irresistible pumpkin sheet cake you'll ever taste! This isn't just another dessert - it's a slice of seasonal magic that combines the warm, comforting flavors of pumpkin with a decadent maple cream cheese frosting that will have everyone begging for seconds. Whether you're hosting a fall gathering or simply craving a cozy treat, this easy-to-make sheet cake promises to be your new go-to dessert that looks like it came straight from a professional bakery.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- ¼ cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch sheet pan with butter or cooking spray, ensuring complete coverage.
- In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk dry ingredients together until well blended.
- In a separate bowl, mix pumpkin puree, vegetable oil, and eggs. Beat these wet ingredients until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients. Mix with an electric mixer or whisk until the batter is smooth and no flour streaks remain.
- Pour the cake batter into the prepared sheet pan, spreading evenly with a spatula to create a consistent layer.
- Bake in the preheated oven for 25-30 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean.
- Remove cake from oven and let cool completely on a wire rack, approximately 45-60 minutes.
- For the frosting, beat softened cream cheese and butter in a mixing bowl until creamy and well combined.
- Gradually add powdered sugar and maple syrup to the cream cheese mixture. Beat until smooth and fluffy.
- Once cake is completely cooled, spread the maple cream cheese frosting evenly across the top of the sheet cake.
- Optional: Garnish with a light dusting of cinnamon or chopped pecans if desired.
- Slice into 12 equal servings and serve at room temperature. Store covered in refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure eggs and dairy ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F for even baking.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- Make Ahead Friendly: This cake actually tastes even better the next day, so it's perfect for advance preparation.
- Frosting Hack: For ultra-smooth frosting, use an offset spatula and clean it between strokes with hot water.
- Storage Tip: Cover loosely with plastic wrap or store in an airtight container in the refrigerator to maintain freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 6g
Fat: 23g
Saturated Fat: 9g
Cholesterol: 95mg
