Craving a cozy dessert without the fuss? This Spiced Pumpkin Sheet Cake is your answer, offering a moist, flavorful treat that comes together easily, and it’s a fantastic addition to your collection of cake recipes without butter. You’ll love how simple and satisfying this sheet cake is, perfect for any occasion.
Key Ingredients & Substitutions:
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling. Sweet potato puree works in a pinch.
- Vegetable Oil: Canola oil or another neutral-flavored oil is a great alternative to butter in this recipe.
- All-Purpose Flour: A gluten-free baking blend can be used, but results may vary slightly.
- Brown Sugar: You can use light or dark brown sugar for depth of flavor.
- Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice aroma. Adjust to your preference.
- Cream Cheese Frosting: This uses cream cheese and powdered sugar for a tangy, sweet topping.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15-ounce) can pumpkin puree
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, ensuring your cake won’t stick. This simple step makes for easy removal later.
2. Whisk Dry Ingredients
In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together thoroughly until well combined.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract. This wet mixture forms the rich base of your moist sheet cake, fitting perfectly into your repertoire of cake recipes without butter.
4. Mix Wet and Dry
Pour the wet pumpkin mixture into the dry ingredients. Stir until just combined; be careful not to overmix, as this can lead to a dense cake. You’re aiming for a smooth, uniform batter.
5. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
6. Prepare the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sifted powdered sugar and vanilla extract, beating until light and fluffy. This creamy frosting is the perfect complement to your Spiced Pumpkin Sheet Cake.
7. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can sprinkle a little extra cinnamon for garnish if you like. Slice and enjoy your delicious creation!
Variation Ideas:
- Add a handful of chopped pecans or walnuts to the batter for a nutty crunch.
- Stir in ½ cup of chocolate chips to the batter for a sweet twist.
- For a bolder spice, add an extra ½ teaspoon of ground ginger or cardamom.
Storage Instructions:
Store any leftover Spiced Pumpkin Sheet Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. For the best taste, let it come to room temperature for about 15-20 minutes before serving. You can also freeze unfrosted cake for up to 2 months.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it covered at room temperature, then frost it just before serving.
Why is my cake dense?
Overmixing the batter can lead to a dense cake. Mix only until the ingredients are just combined.
Can I use fresh pumpkin puree?
Absolutely! Just make sure it’s thick and not watery.
What if I don’t have all the spices?
You can use 2 teaspoons of pre-made pumpkin pie spice in place of the individual spices.
How do I know when the cream cheese is soft enough for frosting?
It should be soft enough to easily press your finger into without resistance, usually about 30-60 minutes at room temperature.
Can I make this cake in a different pan size?
Yes, but you may need to adjust baking times. For instance, cupcakes will bake faster.