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Pumpkin Sheet Cake with Vanilla Cream Cheese Walnut Icing

Fluffiest, most moist pumpkin spice cake you’ve ever tasted

To keep this Pumpkin Sheet Cake on the healthier side, you can swap out a portion of sugar for honey and the vegetable oil for Greek yogurt.Employ the same trick for the frosting, substituting Greek yogurt for part of the butter and cream cheese. I love the extra bit of tang the yogurt adds to the frosting, and it makes it extra creamy and smooth too.

My other healthy twist was to replace half of the regular flour with white whole wheat flour. Its mild taste is completely undetectable, and you can go in for that extra slice with confidence, knowing you’re squeezing in a little extra fiber.
Pumpkin Sheet Cake with Vanilla Cream Cheese Walnut Icing
Pumpkin Sheet Cake with Vanilla Cream Cheese Walnut Icing

Pumpkin Sheet Cake with Vanilla Cream Cheese Walnut Icing Recipe

The recipe makes a good-sized sheet cake so you can share it with a bunch of friends, or pop some in the freezer for another time. You?ll still have plenty to eat for yourself.

Ingredients:

cooking spray
4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (I only used 1/4 teaspoon)
1 teaspoon baking soda
³/₄ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
1 pinch ground cinnamon, for dusting

Directions:

Preheat oven to 350⁰F (175⁰C). Spray a large jelly roll pan with cooking spray.

Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.

Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.

Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy.

Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon. (I also added chopped walnuts.)
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