Pumpkin Texas Sheet Cake
Pumpkin Texas Sheet Cake is a moist & flavorful pumpkin version of this classic dessert. Soft spiced cake topped with a creamy, tangy icing that everyone loves!
Servings: 30 servings
Calories: 308kcal
Ingredients
- 15 oz can pumpkin puree
- 1 ¾ cup granulated sugar
- 1 cup canola oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 TBSP pumpkin pie spice
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Cream Cheese Frosting
- 16 oz cream cheese room temp
- ½ cup unsalted butter room temp
- 1 TBSP vanilla extract
- 4 ½ cups powdered sugar
Instructions
- Prep: Heat the oven to 350°F and spray a 15x10x1-inch pan with cooking spray.
- Batter: Use an electric hand mixer to combine the pumpkin, sugar, oil, eggs, and vanilla.
- In a separate bowl, whisk the flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt. Stir the dry ingredients into the wet pumpkin mixture, just until combined.
- Pour the batter into the prepared pan.
- Bake: Place the pan in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
- Frosting: Beat the cream cheese, butter and vanilla together, then sift the powdered sugar into the cream cheese and beat until combined.
- Cool the cake completely, then ice the cake and serve. Slice, serve, and enjoy!
Notes
Cover cake tightly and store in the refrigerator for up to 7 days.
May be frozen for up to 3 months. Thaw at room temperature, add frosting after defrosted.
Nutrition
Calories: 308kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 133mg | Potassium: 97mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2536IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg