Pumpkin Sheet Cake
a simple and delicious pumpkin cake with stabilized whipped cream frosting topped with pepitas (shelled pumpkin seeds) perfect for everyday celebrating all year long.
Recipe type: Dessert, Cake, Pumpkin
Cuisine: American
Serves: 12-20
  • 2 cups sugar
  • 4 eggs
  • 2 3/4 cups flour
  • 1 cup whole milk
  • 1 cup canned pumpkin
  • 1/2 cup butter, melted
  • 1/4 cup oil
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 2 teaspoons pumpkin pie spice
Whipped Cream Frosting
  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons dry milk
  • *optional- you can add a teaspoon cinnamon or pumpkin pie spice the whipped cream, vanilla or even almond extract for some fun frosting flavor.
  • (optional, 1/4 teaspoon cinnamon, or pumpkin pie spice, 1 teaspoon vanilla) if added the frosting won't be bright white but will sure be tasty with any of these options.
  • 1/4 cup pepitas (shelled pumpkin seeds) I use salted pepitas.
  1. Preheat oven to 350°
  2. Prepare a 13x9 pan with baking spray and parchment on the bottom for easy release.
  3. In a large bowl whisk sugar and eggs.
  4. With a spatula stir in flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth.
  5. Pour into pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. In a bowl with a whisk or mixer whip heavy cream with sugar and dry milk any additional flavor until stiff peaks form.
  7. Spread whipped cream over cake, use the back of a spoon to create peaks and valleys or spread it smooth if you prefer and top with pepitas.
Recipe by Created by Diane at https://www.createdby-diane.com/2017/10/pumpkin-sheet-cake.html