Pumpkin Sheet Cake
A moist and flavorful pumpkin sheet cake with warm cinnamon and a tender crumb, perfect for fall gatherings or cozy afternoons. Its rich pumpkin flavor and simple preparation make it a crowd-pleaser for family dessert tables or holiday celebrations.
Ingredients
Instructions
- In a mixing bowl, beat pumpkin, sugar, and oil until well combined.
- Add eggs and mix thoroughly.
- Combine flour, baking soda, cinnamon, and salt in a separate bowl.
- Gradually add dry ingredients to the pumpkin mixture and beat until well blended.
- Pour batter into a greased 15 x 10 x 1-inch baking pan.
- Bake at 350°F for 25 to 30 minutes or until the cake tests done with a toothpick.
- Allow to cool before serving.
Tips & Substitutions
For added moisture, consider incorporating a cup of applesauce or Greek yogurt into the batter. If you're out of vegetable oil, melted coconut oil or melted butter can work as a great substitute. To enhance the flavor, add a teaspoon of vanilla extract. Also, ensure you sift the dry ingredients to avoid lumps and achieve a lighter cake.
Serving Suggestions
Serve the pumpkin sheet cake plain or dusted with powdered sugar. For a festive touch, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. This cake also pairs beautifully with Pineapple Orange Salad for a refreshing contrast. It makes a delightful dessert for autumn gatherings or holiday celebrations.
Storage & Reheating
Store leftover pumpkin sheet cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply microwave a slice for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Sheet Cake contains roughly 262 calories, with 5g protein, 55g carbohydrates, and 3g fat. It is a good source of vitamin C (15% of the Daily Value), protein (10% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 610mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned. To make your own, roast a pumpkin until soft, scoop out the flesh, and blend it until smooth. Just ensure it's not too watery, as excess moisture can affect the cake's texture.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients are gluten-free, and your cake will be just as delicious!
How can I add more spice to the cake?
For added spice, consider increasing the cinnamon to 1.5 teaspoons, or add a teaspoon of nutmeg or ginger. You can also experiment with pumpkin pie spice for a more complex flavor profile that complements the pumpkin.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).