Apple Pumpkin Sheet Cake with Cream Cheese Frosting
Moist pumpkin and apple sheet cake with spices and a from-scratch cream cheese icing
Servings: 20 slices
Calories: 330kcal
Ingredients
Cake
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups pureed pumpkin 1 (15 oz) can
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 medium apple shredded
- ¼ cup applesauce
Frosting
- ½ cup melted butter
- 4 ounces cream cheese
- 2¾ cups powdered sugar
- 1 dash vanilla
- pinch of salt
Instructions
- Preheat oven to 350. Spray 10 x 15 jelly roll pan with vegetable oil cooking spray or line with parchment paper.
- Beat pumpkin, sugar, and oil until well combined. Add eggs, 1 at a time, and beat until blended, scraping down the bowl as necessary. Mix dry ingredients separately and add them one cup at a time, blending on low after each addition. Stir in applesauce and shredded apples by hand.
- Pour batter in to prepared pan, gently spreading to smooth it out.
- Bake at 350 for 25-30 minutes. Cool in pan on wire rack. After 15 minutes of cooling, cover with clean tea towel.
- After cake is cooled, make icing: blend butter, cream cheese, and vanilla with mixer until fluffy. Slowly add powdered sugar and beat until smooth.
- Spread icing on cake and serve directly out of the pan. Refrigerate any leftovers.
Notes
Cake can be made in two 8 inch rounds and served as a layer cake. Double the frosting to have a layer in the middle.
The cake may look uneven when it come out of the oven but will settle as it cools.
Nutrition
Calories: 330kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 39mg | Sodium: 200mg | Potassium: 84mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4062IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg