Pumpkin Spice Sheet Cake
  • 4 eggs
  • 2 cups granulated sugar
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 cup whole milk
  • ½ cup melted, cooled butter
  • ¼ cup oil (I use avocado oil, you could also use vegetable oil)
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons dry milk
  • 1½ teaspoons pumpkin pie spice
  • (optional)1/2 cup coconut
  • 1/2-1 cup chopped pecans
  • Additionally, you can add 1 cup coconut into the cake and/or 1 cup chopped pecans
  1. Preheat oven to 350°
  2. Spray a 13 x 9 baking pan with a baking spray and then line the bottom with parchment paper so the cake will release easily.
  3. In the bowl of a mixer, beat eggs and sugar until they are pale in color and mixed well.
  4. Mix in flour, baking powder, pumpkin pie spice until combined on low speed.
  5. Pour in milk, melted butter, oil, and vanilla and blend until smooth.
  6. Place cake batter into prepared pan.
  7. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
  8. Allow cake to cool at least 5 minutes if you will be removing the cake from pan and then place it on a cooling rack. Then turn over remove parchment paper and place on serving platter.
  9. Whip cream in a mixer with powdered sugar, dry milk, pumpkin pie spice until thick.
  10. Spread over top of completely cooled cake, top with coconut and nuts if desired.
  11. (additionally, you can add coconut and nuts to cake and 1 teaspoon coconut extract can be added if you'd like more coconut flavor)
Recipe by Created by Diane at https://www.createdby-diane.com/2019/12/pumpkin-spice-sheet-cake.html