My pumpkin sheet cake is super fluffy and moist, spiced with cinnamon and topped with cream cheese frosting. It is incredibly easy to make; all you need is a sheet pan and a few ingredients.
Ingredients
4 eggs ,room temperature
1 ⅓ cups granulated sugar
424 g pumpkin puree , 1 can
1 cup cooking oil
2 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
Toppings
¾ cup Cream cheese
3 tablespoon icing sugar
½ cup heavy cream
1 tablespoon ground cinnamon
Instructions
Preheat the over to 180C/ 35oF and line the bottom of a 24 cm sheet pan with parchment pepper and grease the sides with butter.
In a bowl, whisk eggs and sugar well using an electric whisk until becomes fluffy.
4 eggs,1 ⅓ cups granulated sugar
Add cooking oil and pumpkin puree then whisk again.
1 cup cooking oil,424 g pumpkin puree
Add flour, baking powder, baking soda, ground cinnamon and salt then whisk one more time.
2 cups all-purpose flour,2 teaspoon baking powder,1 teaspoon baking soda,¼ teaspoon salt,2 teaspoon ground cinnamon
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