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.
Servings: 12 -20
Ingredients
- 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.
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.
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