Delicious Pumpkin Spice Sheet Cake to Feed a Crowd
Recently I had the pleasure of having one of my very favorite new sheet cakes that is perfect for this time of year. It is my sister-in-law’s favorite dessert to bring to any family function or potluck type event and now I finally have the recipe to share with you guys. A couple of years ago, her contribution to Thanksgiving dinner was a pumpkin spice sheet cake that she could not stop raving about. Admittedly, I found the idea of eating cake at Thanksgiving a little strange, if not almost sacrilegious to eat sheet cake with all the pies we had. However, once I took the first bite, I knew exactly why she knew that there is never a bad time for this sheet cake, even if you're surrounded by 15 different types of pie.
Just a couple weeks ago we went up to visit family and were there with her on her birthday, and unsurprisingly, her sweet husband surprised her by making her favorite cake for her birthday. It was the perfect cake to feed a crowd and I am sure you would love bringing this cake to any festive event you are going to over the next few months.
Even if that “festive event” is you “making sheet cake to give to neighbors” but somehow most of it disappeared before you were able to dish it out and plate it. It must have been magic elves or something that got hungry one afternoon. That seems to happen pretty frequently around my house. Does that ever happen at your house? Those sneaky elves ALWAYS seem to know where my good hiding spots are for baked goods and my super top secret stash of good chocolates! ;)
One great thing my sister in law added to this recipe is to add chocolate chips to the batter before baking. I don’t know any pumpkin treat that wouldn’t be as good or better with some chocolate chips thrown in the mix! This is a lovely sheet cake that is really moist, has a perfect flavor balance of all the fall spices and has a great frosting recipe! You add the frosting when the cake is still slightly warm and it is a pretty basic vanilla-type recipe with butter, cream, brown sugar and vanilla flavors. You could totally do a cream cheese type frosting, or even maple-flavored would taste divine too.
Have you ever had a different type of dessert at Thanksgiving besides pie? And do elves come and steal your favorite treats from your best hiding places? Please share your thoughts in the comments below.
1 (15 ounce) can pumpkin puree (not pie filling)
2 cups , white sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
1 1/2 tablespoons pumpkin pie spice
1/2 teaspoon salt
optional: a few dashes nutmeg and cloves
optional: chocolate chips
FROSTING:
1/2 cup (1 stick) butter
3/4 cup brown sugar
4 tablespoons cream (or milk)
1/4 teaspoon table salt
1 teaspoon vanilla extract
2 cups powdered sugar
Directions:
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Just a couple weeks ago we went up to visit family and were there with her on her birthday, and unsurprisingly, her sweet husband surprised her by making her favorite cake for her birthday. It was the perfect cake to feed a crowd and I am sure you would love bringing this cake to any festive event you are going to over the next few months.
Even if that “festive event” is you “making sheet cake to give to neighbors” but somehow most of it disappeared before you were able to dish it out and plate it. It must have been magic elves or something that got hungry one afternoon. That seems to happen pretty frequently around my house. Does that ever happen at your house? Those sneaky elves ALWAYS seem to know where my good hiding spots are for baked goods and my super top secret stash of good chocolates! ;)
One great thing my sister in law added to this recipe is to add chocolate chips to the batter before baking. I don’t know any pumpkin treat that wouldn’t be as good or better with some chocolate chips thrown in the mix! This is a lovely sheet cake that is really moist, has a perfect flavor balance of all the fall spices and has a great frosting recipe! You add the frosting when the cake is still slightly warm and it is a pretty basic vanilla-type recipe with butter, cream, brown sugar and vanilla flavors. You could totally do a cream cheese type frosting, or even maple-flavored would taste divine too.
Have you ever had a different type of dessert at Thanksgiving besides pie? And do elves come and steal your favorite treats from your best hiding places? Please share your thoughts in the comments below.
Pumpkin Spice Sheet Cake
This spiced pumpkin sheet cake is a recipe everyone should have. It's been around forever & is one of those go-to recipes. Get it today.
Serving size: 12
Calories per serving: 562
Ingredients:
Calories per serving: 562
1 (15 ounce) can pumpkin puree (not pie filling)
2 cups , white sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
1 1/2 tablespoons pumpkin pie spice
1/2 teaspoon salt
optional: a few dashes nutmeg and cloves
optional: chocolate chips
FROSTING:
1/2 cup (1 stick) butter
3/4 cup brown sugar
4 tablespoons cream (or milk)
1/4 teaspoon table salt
1 teaspoon vanilla extract
2 cups powdered sugar
Directions:
1. Preheat oven to 350 degrees and spray a rimmed baking sheet with a nonstick spray. My original recipe specifies a 15 x 10-inch pan, but my pan is about 13 x 17, so anything in that arena should be good. Set pan aside.
2. In a mixing bowl, beat pumpkin, sugar, oil, eggs and vanilla.
3. In another bowl, combine flour, baking soda, pumpkin pie spice and salt. Add dry ingredients to the pumpkin mixture, and beat until mixed. Fold in chocolate chips, if desired.
4. Pour batter into prepared pan and bake for 20-30 minutes, until tested with toothpick and just moist crumbs attach.
5. Right when cake comes out of oven, begin frosting.
6. Heat butter, brown sugar, cream and salt in a pot until melted and combined. Bring to a boil and then turn down to a simmer for about 3 minutes. Remove from heat and pour into a mixing bowl. Let cool to luke warm (about 10 minutes) and then beat in powdered sugar and vanilla. Adjust consistency by adding more powdered sugar to thicken, or more cream or milk (little by little) to thin. Use immediately as frosting will thicken upon standing.
7. Frost when just barely warm and sprinkle lightly with cinnamon to garnish.
Source: ourbestbites.com
2. In a mixing bowl, beat pumpkin, sugar, oil, eggs and vanilla.
3. In another bowl, combine flour, baking soda, pumpkin pie spice and salt. Add dry ingredients to the pumpkin mixture, and beat until mixed. Fold in chocolate chips, if desired.
4. Pour batter into prepared pan and bake for 20-30 minutes, until tested with toothpick and just moist crumbs attach.
5. Right when cake comes out of oven, begin frosting.
6. Heat butter, brown sugar, cream and salt in a pot until melted and combined. Bring to a boil and then turn down to a simmer for about 3 minutes. Remove from heat and pour into a mixing bowl. Let cool to luke warm (about 10 minutes) and then beat in powdered sugar and vanilla. Adjust consistency by adding more powdered sugar to thicken, or more cream or milk (little by little) to thin. Use immediately as frosting will thicken upon standing.
7. Frost when just barely warm and sprinkle lightly with cinnamon to garnish.
Source: ourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
