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Pumpkin Sheet Cake<br /><br />Ingredients:<br /><br />For the cake:<br />2 cups all-purpose flour<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />2 teaspoons ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1/4 teaspoon ground cloves<br />4 large eggs<br />1 2/3 cups granulated sugar<br />1 cup vegetable oil<br />1 (15-ounce) can pumpkin puree<br />For the frosting:<br />1 (8-ounce) package cream cheese, softened<br />1/2 cup unsalted butter, softened<br />2 teaspoons vanilla extract<br />4 cups powdered sugar<br />For garnish (optional):<br />Chopped nuts (such as walnuts or pecans)<br />Ground cinnamon or pumpkin pie spice<br />Directions:<br /><br />Preheat the Oven:<br />Preheat your oven to 350°F (175°C).<br />Grease a 15x10-inch jelly roll pan.<br />Prepare the Cake Batter:<br />In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set aside.<br />In a large mixing bowl, beat the large eggs and granulated sugar until thick and pale.<br />Gradually add the vegetable oil while continuing to beat the mixture.<br />Stir in the pumpkin puree until well combined.<br />Add the dry ingredients to the wet ingredients and mix until just combined.<br />Bake the Cake:<br />Pour the batter into the prepared jelly roll pan and spread it evenly.<br />Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.<br />Remove the cake from the oven and let it cool in the pan on a wire rack.<br />Prepare the Frosting:<br />In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.<br />Add the vanilla extract and powdered sugar gradually, mixing until the frosting is light and fluffy.<br />Frost the Cake:<br />Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake.<br />Serve:<br />Garnish the frosted cake with chopped nuts and a sprinkle of ground cinnamon or pumpkin pie spice, if desired.<br />Cut the Pumpkin Sheet Cake into squares and serve.<br />Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 45-50 minutes<br />Kcal: 350 kcal per serving | Servings: 12 servings<br /><br /> #pumpkinsheetcake #pumpkinrecipes #fallrecipes #dessertideas #creamcheesefrosting #baking #deliciousrecipes #easybaking #sweetrecipes #fallbaking

Pumpkin Sheet Cake

Ingredients:

For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin puree
For the frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar
For garnish (optional):
Chopped nuts (such as walnuts or pecans)
Ground cinnamon or pumpkin pie spice
Directions:

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 15x10-inch jelly roll pan.
Prepare the Cake Batter:
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
In a large mixing bowl, beat the large eggs and granulated sugar until thick and pale.
Gradually add the vegetable oil while continuing to beat the mixture.
Stir in the pumpkin puree until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Bake the Cake:
Pour the batter into the prepared jelly roll pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack.
Prepare the Frosting:
In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
Add the vanilla extract and powdered sugar gradually, mixing until the frosting is light and fluffy.
Frost the Cake:
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake.
Serve:
Garnish the frosted cake with chopped nuts and a sprinkle of ground cinnamon or pumpkin pie spice, if desired.
Cut the Pumpkin Sheet Cake into squares and serve.
Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 45-50 minutes
Kcal: 350 kcal per serving | Servings: 12 servings

#pumpkinsheetcake #pumpkinrecipes #fallrecipes #dessertideas #creamcheesefrosting #baking #deliciousrecipes #easybaking #sweetrecipes #fallbaking

4/27/2024, 12:52:11 PM