If you’ve checked out my Texas Sheet Cake recipe (linked – it’s awesome!) then you know that half sheet tray cakes are easy to make, feed a crowd, are moist and delish and they are easy to transport – just tape another half sheet tray over the top! This cake is a perfect follow-up for fall dinners, which tend to be warm and filling.
This cake recipe comes from a Pampered Chef cookbook from years ago; the cake goes together in minutes and the hardest part is waiting for it to cool so you can douse it with a ton of my delicious whipped cream cheese frosting. It is tender and moist and the Whipped Cream Cheese Frosting is a perfect complement to the fall flavor of the pumpkin pie spice in the cake, which is tasty, but not overwhelming.
Reserve a little of the cream cheese frosting and tint it orange. Pipe a little dollop on each slice and make it extra festive with your favorite Halloween or harvest sprinkle. I turned mine into a pumpkin patch for Joss’ pumpkin day at preschool! Or alternatively, sprinkle the cake with finely chopped pecans.
Eat it for breakfast. I do.
Tis the season for pumpkin spice everything. This half sheet cake is almost as easy as a box mix, but it completely homemade, flavorful, feeds a crowd, is delish and super-easy to transport.
- all-purpose flour - 2 cups
- sugar - 2 cups
- pumpkin pie spice - 1 Tbsp
- ground cinnamon - 2 tsp
- baking powder - 2 tsp
- baking soda - 1 tsp
- solid-packed pumpkin - 1 - 15 oz. can
- canola or vegetable oil - 3/4 cup
- eggs - 4 - beaten
- Whipped Cream Cheese Frosting
- cream cheese, softened - 1 - 8 oz block
- butter, softened - 1/2 cup (one stick)
- powdered sugar - 3 cups
- dash salt
- vanilla - 1 tsp
- heavy whipping cream - 1 - 2 Tbsp
Preheat the oven to 350 degrees F. Spray a half-sheet pan (10 x 15) with Baker's Joy or grease well.
In the mixer bowl, place the flour, sugar, pumpkin pie spice, ground cinnamon, baking soda and salt. Stir in the pumpkin, oil and eggs. Stop the mixer and scrape down the sides to make sure all ingredients are well-incorporated.
Bake for 20 - 25 minutes, or until the edges begin to pull away from the sides of the pan. Toothpick test the center. Cool in the pan on a wire rack.
For the frosting:
Combine the cream cheese and butter in the mixer bowl. Add the powdered sugar, salt and vanilla. Whip in the heavy whipping cream, one Tablespoon at a time, until very creamy and spreadable. Do not frost the cake until completely cool.
Scoop out the frosting and spread evenly using an offset spatula. Reserving a little frosting to tint.
Tint the remaining frosting with 2 drops of yellow and a small drop of red food coloring (to make orange), for piping a dollop on each slice with a few sprinkles. This cake is also great sprinkled with finely chopped, toasted pecans.
Makes about 48 slices.