This easy sheet pan cake is your answer to feeding a crowd at your next harvest feast.
1/2 cup unsalted butter, cut into small cubes
2 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 teaspoons pumpkin pie spice
2 cups of white sugar
4 large eggs
1 3/4 cups of pumpkin puree
1 tbsp. of vanilla extract
Cream Cheese Frosting:
1 cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
4 cups icing sugar
1 tsp. vanilla extract
pinch of salt
Method: Preheat the oven to 350F. Grease a 13” X 18” sheet pan with nonstick cooking spray.
Make the cake. Melt the butter over medium heat until it starts to foam and turns to an amber
colour. Remove from heat to cool. Meanwhile, whisk the flour, baking soda, baking powder and pumpkin pie spice together. Set aside. In another bowl, use a hand mixer on medium speed to combine the cooled butter and sugar. Add in the eggs one at a time until blended. Beat in the pumpkin and vanilla until fully combined. Reduce the hand-mixer to low speed and add in the dry ingredients continuing to blend completely. Do not over mix.
Pour the batter onto the greased sheet pan using a spatula to spread mixture evenly out to the edges. Bake the cake for 18-20 minutes until the cake springs back when lightly touched and a toothpick inserted in the middle comes out clean. Cool completely before icing.
While the cake is cooking, make the icing. In a medium bowl, using a hand-mixer, beat the butter and cream cheese together until smooth. Beat in the vanilla and pinch of salt. Add in the icing sugar and continue to beat on medium high, scraping the sides occasionally until the icing is smooth and creamy so that it is easily spreadable.
Frost the top of the cake with the icing and serve!