Healthy Delicious Recipes

Pumpkin Sheet Cake Bliss!

This pumpkin sheet cake is a must-try recipe! It’s moist, subtly sweet, and packed with delicious spices that will transport your taste buds to paradise. You’ll love it so much, you’ll want to make it over and over again.

This pumpkin sheet cake recipe is easy to prepare, and is delightful combination with a decadent cream cheese frosting. I consider it to be one of my favorite pumpkin cakes I have ever made!

I highly recommend you don’t skimp out on any of the ingredients, and use full fat Greek Yogurt if possible. This pumpkin sheet cake stores beautifully in the refrigerator and is best if devoured within three days of making it. I highly recommend investing in a good zester like this one for zesting the orange, as well as, grating the whole nutmeg.

A tip when making cream cheese frosting

One valuable thing I have learned with cream cheese frosting is that if you want that cream cheese flavor to really stand out, do NOT use vanilla extract. It overpowers everything and numbs the true flavor of cream cheese.

Another thing to keep in mind when making this pumpkin sheet cake is to use the right size sheet pan. Try to use a pan that is closer to 9 1/2 by 13″, if it is slightly smaller that is okay, but if it is larger, it won’t work with this recipe. I used a large sheet pan and it ended up being too large so I just cut up the ends to make it look more like a rectangle.

Okay so now for the best part, the recipe and instructions! (Well,,, nevermind that, the best part is eating it! I hope you enjoy and let me know what you think if you try this recipe!

Prep Time: 15 minutes	Bake Time: 30-35 minutes
Serves: 16 slices	Total Time: 50 minutes

Ingredients 2 1/2 cups flour (*I used bread flour, all purpose also works) 2 tsp cinnamon (powdered) 1/4 nutmeg (preferably freshly grated) 1 tsp salt 1 tsp baking soda 1 can 15 oz. canned pumpkin 3 eggs 3/4 cup sugar 2 tsp vanilla extract 1 tsp orange zest (zest of 1 orange) 1/4 cup freshly squeezed orange juice (about 1 orange) 1 cup Greek yogurt (full fat) 1/2 avocado oil 1 tbsp melted butter or oil (for greasing pan) Cream Cheese Frosting 8oz block of cream cheese *room temperature 1/2 cup softened butter 1 cup powdered sugar *Note: to create that smooth and silky texture for frosting, both butter and cream cheese must be at room temperature.

Instructions 1. Preheat oven to 350F. 2. In a medium sized mixing bowl, stir in flour, salt, baking soda, cinnamon, and nutmeg. Whisk until well combined. 3. In a large mixing bowl, whisk eggs with a fork or a whisk until well combined. 4. Add in sugar, vanilla extract, orange juice, orange zest, Greek yogurt, pumpkin, and avocado oil and whisk again. 5. Add the flour mixture to the egg mixture a little at a time and stir until no flour is visible. (Batter might look a little lumpy, that’s okay) 6. Grease sheet pan with melted butter, pour batter onto sheet pan and spread evenly. Bake at 350F for 30-35 minutes or until a toothpick comes out clean when inserted into cake. 7. For the frosting, beat the butter with a mixer until light and fluffy, add the cream cheese and beat once again. 8. Sift powdered sugar directly into the frosting mix and mix once again until well incorporated. 9. Once cake is ready, wait until the cake is completely cooled (about 20 minutes) before spreading the frosting on it. Enjoy!

 

 

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