Get ready to fall in love with the most irresistible autumn dessert that will make your taste buds dance with joy! Our Pumpkin Spice Sheet Cake is the ultimate comfort food that transforms your kitchen into a cozy autumn paradise. Imagine a moist, perfectly spiced cake that captures the essence of fall in every single bite – this recipe is so delicious, it'll have your family and friends begging for seconds (and maybe even the recipe)!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, mix together 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined.
- Pour the pumpkin mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan, spreading it evenly with the spatula.
- Place the baking pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once cooled, you can frost the cake with your favorite cream cheese frosting or enjoy it plain. Cut into squares and serve. Enjoy your delicious Pumpkin Spice Sheet Cake!
Tips
- Room Temperature Ingredients: Ensure your eggs and other wet ingredients are at room temperature for the most consistent and smooth batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test to ensure your cake is fully baked. If it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.
- Spice Variations: Feel free to adjust the spices to your taste. Want more warmth? Add a pinch of cloves or cardamom.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: For an extra touch of decadence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 55mg
