It is windy and pouring down rain here in NorCal so I decided this is a good day to bake something that will make my house smell totally yummy. I have five cans of pumpkin in my cupboard so I felt it was time to use one. Why do I have five cans of pumpkin, well it is because I’m a hoarder of canned goods. Yes, I admit it, and I’m trying to stop, but when I can get two-for-one and use a coupon I’m gonna buy it.
I happen to really like sheet cakes for several reasons and this Spicy Pumpkin sheet cake is one of my favorites. Sheet cakes are so easy to make, you use one pan, no layering required. I also really like the icing to cake ratio, basically with every bite you get cake and icing, as opposed to layer cakes where sometimes you get a lot of cake and very little icing. And, what about the end of the cake where it’s all icing. See where I’m going with this?
After frosting this cake I thought it needed a little bling, so I mixed together dried cranberries, candied ginger and pecans. Scattering this on top of my cake adds a lot of flavor and makes the cake look really pretty. So this is where you can be creative and put anything on top of your cake. Even a simple sprinkling of cinnamon would make a great topping.
Eggs – I go through so many eggs. I like the brown ones.
The baked and cooled cake ready for the frosting
Frosted and ready to eat, but wait, this cake needs something pretty and tasty to add some bling
Mix the topping ingredients. Be creative and use what you have in your pantry.
Just looking at these pictures makes me want to have a piece of cake right now. I actually froze a couple of pieces of cake for my daughter who is away at college, I’m just waiting on her to come home so we can have this wonderful dessert together.
I hope you try this recipe and enjoy it as much as I do. Let me know what you think.
Spicy Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting
- [cap align="alignnone" width="300"]Spicy Pumpkin Sheet Cake[/cap]
- Wet Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup canola oil
- 1 15 oz. can pumpkin puree
- 4 eggs at room temperature
- 1 tbls. vanilla
- Dry ingredients:
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- Frosting ingredients:
- 4 oz. white chocolate chopped and melted
- 12 oz. cream cheese
- 12 tbls. unsalted softened butter
- 3 cups sifted powdered sugar
- Topping crumble:
- 1/4 cup dried cranberries
- 1/4 cup crystallized ginger
- 1/4 cups chopped pecans
Prepare a 11 1/2" x 16 1/2" baking sheet. Spray with cooking spray and dust with sugar
Combine all the wet ingredients in a large bowl and whisk until smooth.
Sift all the dry ingredients together.
Combine the sifted dry ingredients into the wet ingredients.
Spread batter into a greased and sugared pan.
Bake for 20 minutes then transfer to a rack to cool.
Prepare the frosting by beating the cream cheese and butter with a mixer until smooth.
Add the melted white chocolate and beat to combine.
Add the powdered sugar and beat on low speed until smooth.
Spread frosting on the cooled cake.
Mix all the topping ingredients together and scatter on top of the cake.