Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Ground ginger: 1/4 teaspoon (0.5g)
- Pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 1/2 cups (300g)
- Brown sugar: 3/4 cup (150g)
- Vegetable oil: 1/2 cup (120ml)
- Large eggs: 2
- Vanilla extract: 2 teaspoons (10ml)
- Cream cheese frosting:
- Cream cheese, softened: 1 cup (225g)
- Butter, softened: 1/2 cup (113g)
- Powdered sugar: 2 cups (240g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- To make the cream cheese frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract until light and fluffy.
- Frost the cooled cake and serve.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Rich and flavorful with warm autumn spices
- Topped with a creamy and tangy cream cheese frosting
User Comments:
- "This is the best pumpkin sheet cake I've ever had! It's so moist and delicious, with a perfect balance of spices."
- "I love the cream cheese frosting on this cake. It's the perfect complement to the sweet and spicy cake."
- "This is a great dessert for a fall gathering. It's easy to make and everyone loves it."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the cake tough.
- Let the cake cool completely before frosting, as the frosting will melt on a warm cake.
- Store the cake in the refrigerator for up to 3 days.