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
Table of Contents
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?
