Apple Pumpkin Sheet Cake with Cream Cheese Frosting
Moist pumpkin and apple sheet cake with spices and a from-scratch cream cheese icing
Prep Time:20 minutesmins
Cook Time:30 minutesmins
cooling:1 hourhr
Total Time:1 hourhr50 minutesmins
Equipment
10 x 15 rimmed jelly roll pan
Electric hand mixer or stand mixer
Large mixing bowl
Ingredients
Cake
2cupssugar
1cupvegetable oil
2cupspureed pumpkin(1 [15 oz] can)
3eggs
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
¾teaspoonsalt
2teaspoonscinnamon
½teaspoonground ginger
¼teaspoonground cloves
¼teaspoonground allspice
¼teaspoonground nutmeg
1mediumapple(shredded)
¼cupapplesauce
Frosting
½cupmelted butter
4ouncescream cheese
2¾cupspowdered sugar
1dash vanilla
pinchof salt
Instructions
Prep. Preheat oven to 350°F. Spray 10×15 jelly roll pan with cooking spray or line with parchment.
Combine wet ingredients. Beat pumpkin, sugar, and oil until well combined. Add eggs one at a time, beating after each. Scrape bowl as needed.
Add dry ingredients. Mix dry ingredients separately. Add to wet ingredients one cup at a time, blending on low after each addition.
Bake. Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack. After 15 minutes of cooling, cover the cake with a clean tea towel.
Frost. Once the cake has completely cooled, prepare the frosting. Blend softened butter, cream cheese, and vanilla until fluffy. Slowly add powdered sugar and beat until smooth. Spread the frosting over the cooled cake. Serve directly from the pan. Refrigerate any leftovers.
Notes
Grate the apples however you like. I usually use a box grater, but a food processor with a shredding disc works well, too.Let the cake cool completely in the pan before putting on the frosting. If the cake is even a little warm, the frosting will melt and become too runny.