This fantastic sheet cake is made in a sheet pan and it takes only 30 minutes to make. And this cake is going to be a hit of your Thanksgiving party. You’ll see, this creamy cinnamon cream cheese icing is made in heaven! Decorate with some almonds and nuts and that’s it!
INGREDIENTS
PUMPKIN SHEET CAKE:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup milk
- 1/2 cup pureed plain pumpkin (canned plain pumpkin)
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
CINNAMON CREAM CHEESE FROSTING:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 5 1/2 cups powdered sugar
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
- In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and salt.
- Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cinnamon Cream Cheese Frosting: in a large bowl cream butter and cream cheese until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined.
- Then whisk in powered sugar – beating on high until frosting is smooth. Spread frosting on top of cake.
- Refrigerate cake until ready to serve, and let cake rest on counter for 10 minutes before serving to let it warm up just a little.
Nutritional Info
Looking for a hot winter drink that would go great with this cake?
