Pumpkin Sheet Cake


PUMPKIN SHEET CAKE! I feel like I need to shout that. I wish there was a scratch and sniff button for videos right about now. Y’all would be dying for a slice if you could smell this crazy delicious cake.

This cake might actually have surpassed my previous favorite pumpkin cake — the famous Pumpkin Dream Cake. Are you shocked?? I know I am! That cake has reigned supreme since 2012, but I think it has finally been beat.

This Pumpkin Sheet Cake is a moist spiced pumpkin cake that uses melted butter for easiness. Then you pour on some gorgeous cinnamon cream cheese frosting that sinks a little into the cake as it cools. It’s pure heaven.

Oh and did I mention that it only takes 30 minutes to make? Are you sold yet?!



PUMPKIN SHEET CAKE

INGREDIENTS;

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup milk
  • 1/2 cup pureed plain pumpkin (canned plain pumpkin)
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 8 oz cream cheese
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 5 1/2 cups powdered sugar


DIRECTIONS;
  1. Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.
  2. In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and salt.
  3. Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Read The Full Recipe in The Source (Thank You For The Source): copymethat.com
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