Spiced Pumpkin Sheet Cake

This pumpkin sheet cake bakes in an 18 × 13-inch pan and makes 20 slices. The batter includes cinnamon, ginger, cloves, and nutmeg in the batter” to “Cinnamon, ginger, cloves, and nutmeg flavor the cake. Sprinkle pecans, dried cranberries, and candied ginger over the top if you like.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 20

Total Time 1 20

Servings slices

Calories 447kcal

Author Jere' Cassidy

Equipment

large mixing bowl
wire whisk
Hand Mixer
half sheet pan 18 x 13 inches rimmed baking sheet
angled icing spatula

Ingredients

Cake Ingredients

1 cup granulated sugar
¾ cup brown sugar packed
1 cup canola oil
15 ounces pumpkin puree
4 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg

White Chocolate Cream Cheese Frosting

14 ounces white chocolate baking bar chopped
12 ounces cream cheese softened
12 tablespoons unsalted butter softened
3 cups powdered sugar sifted

Topping

Instructions

How to prepare the Pumpkin Cake

Preheat the oven to 350°F. Spray an 18 × 13-inch rimmed half-sheet pan with cooking spray. Sprinkle sugar over the pan, then tap out any excess.
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin purée, eggs, oil, and vanilla until smooth.
1 cup granulated sugar, ¾ cup brown sugar, 1 cup canola oil, 15 ounces pumpkin puree, 4 eggs , 1 tablespoon vanilla extract
In a second bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
Add the dry ingredients to the pumpkin mixture. Whisk just until no dry flour remains, scraping the sides and bottom of the bowl as needed.
Spread the batter evenly in the prepared pan, all the way to the edges.
Bake for about 20 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake completely in the pan on a wire rack before frosting.

Making the White Chocolate Cream Cheese Frosting

Put the chopped white chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until it begins to melt. Continue stirring until smooth. If needed, heat it in shorter intervals. Let it cool slightly while you beat the cream cheese and butter.
Beat the softened cream cheese and butter until smooth. Add the melted white chocolate and beat until combined.
12 ounces cream cheese, 12 tablespoons unsalted butter
Add the sifted powdered sugar and beat on low speed until the frosting is smooth and creamy.
3 cups powdered sugar
Spread frosting over the cooled cake.

Add the Topping

Chop the pecans, crystallized ginger, and dried cranberries into small pieces. Sprinkle over the frosting, then cut the cake into 20 slices. You can also leave the topping off.
¼ cup dried cranberries, ¼ cup crystallized ginger, ¼ cup pecans halves

Video

Notes

The topping is optional. Feel free to leave it off or add your favorite topping.

Use white chocolate such as Ghirardelli, Lindt or Valrhona rather than candy melts.

This cake freezes well. Place the cut squares in a freezer container in a single layer and freeze. To serve, remove from the freezer and let thaw for two hours.

Storage: Because the frosting contains cream cheese, cover and refrigerate the cake. For a gathering, set it out shortly before serving and return leftovers to the refrigerator within two hours. Store refrigerated leftovers for up to three days.

Nutrition