a simple and delicious pumpkin cake with stabilized whipped cream frosting topped with pepitas (shelled pumpkin seeds) perfect for everyday celebrating all year long.
*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.
Instructions
Preheat oven to 350°
Prepare a 13x9 pan with baking spray and parchment on the bottom for easy release.
In a large bowl whisk sugar and eggs.
With a spatula stir in flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth.
Pour into pan and bake for 30-35 minutes or until a toothpick comes out clean.
In a bowl with a whisk or mixer whip heavy cream with sugar and dry milk any additional flavor until stiff peaks form.
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