Easy Pumpkin Sheet Cake Recipe

by Donna_Cosmato

Combine a chocolate cake mix with some good-for-you pumpkin and a few other ingredients to work dessert magic at your house tonight.

Whip up this tender, moist cake as a sweet treat for the family or display it with pride at the next potluck dinner. Prep time is short and simple but the cake has a made-from-scratch taste that will fool folks into thinking you spend hours creating it.

Quick and Easy Pumpkin Chocolate Cake

What would a birthday, wedding or other special celebration be without a tasty dessert like a slice of cake? This cake is an easy to make treat that is perfect for church dinners, special events or as after dinner dessert finale. The secret ingredient is a cake mix, which cuts the preparation time down but does not detract from the made-from-scratch flavor.

Equipment You Will Need

Cut prep down by assembling the following items before you start:

  • 13 x 9 inch cake pan, greased and lightly floured
  • Large mixing bowl
  • Small mixing bowl
  • Electric mixer
  • Large slotted spoon
  • Spatula

Do These Tasks First

Here's all you need to do to get ready to whip your cake together in minutes:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the oven rack in the middle position.
  3. Assemble the ingredients and let them come to room temperature (about 20 minutes). The eggs will beat into the dry ingredients better, and the cake crumb will be light and tender.
  4. Measure the spices with measuring spoons and level off the ingredients. Combine them in a small bowl until ready to add them to the batter.
Pumpkin Sheet Cake Recipe

Pumpkin Sheet Cake Recipe

Pumpkin Chocolate Delight

Prep time 10 min  -  Total time 50 min
Ingredients for 20 servings
1 package chocolate layer cake mix (18.25 ounce)  • 2 eggs  • 1/4 cup water  • 2 teaspoons baking soda  • 1 can (15 ounces) pumpkin (not pie filling)  • 2 teaspoons cinnamon  • 1 teaspoon ginger  • 1/2 teaspoon cloves  • 1/4 teaspoon nutmeg  • Cream Cheese Frosting  • 4 tablespoons butter  • 1 (8-ounce package) reduced fat cream cheese spread  • 2 teaspoons vanilla extract  • 1 cup confectioner’s sugar

Making the Batter

Combine eggs, water and pumpkin in the large mixing bowl. Combine dry ingredients in the small mixing bowl and mix with a slotted spoon. Add the dry ingredients gradually to the liquid ingredients using the electric mixer to blend.

When all the ingredients are combined, beat for about four minutes on medium speed, scraping beaters against the bowl to make sure all the ingredients are thoroughly mixed. The batter should be smooth and thick. Scrape cake batter into the baking pan, and tap pan lightly on a solid surface to eliminate an air bubbles.

Baking the Cake

Put the cake pan in the center of the oven. Bake for about 40 minutes and then test for doneness. A tester inserted in the center of the cake should come out with no crumbs or batter attached. If you don’t have a cake tester (or toothpick), examine the sides of the cake. If it is done, the sides will pull away from the pan slightly. Alternatively, press the cake lightly in the center with a finger; the finger will not leave an indentation in the top of the cake if it is done.

Cooling the Cake

Cooling the Cake

Let the cake cool in the pan for approximately 10 minutes. Take it out of the pan by turning it upside down over a wire rack. Cool completely

Preparing the Icing

Preparing the Icing

While the cake is cooling, you can prepare the cream cheese frosting as follows:
Microwave the butter in a glass bowl for one minute at half-power. Add cream cheese, vanilla extract, and confectioner’s sugar; beat with an electric mixer for two minutes on medium speed.

If you prefer a sweeter frosting, add more powdered sugar, but we prefer a less sweet frosting with a strong cream cheese taste.

This makes more than enough for one 13 by 9 inch sheet cake. Store the remainder in the refrigerator for up to one week and use it to top muffins, cupcakes or cookies.

Frosting the Cake

Frosting the Cake

Place the cake onto a serving plate or large piece of cardboard covered in aluminum foil. Put waxed paper under the cake so any crumbs will fall on the waxed paper rather than the serving plate. After you are done, simply slide the waxed paper out from under the cake, and you have a clean serving dish.

Spoon a small amount of icing onto the top of cake. Using a spatula, spread it out to the edges of the cake, working in one direction and smoothing the surface as you go. Add more icing as needed to cover the top. Apply a thin layer of icing to the sides of the cake in the same manner. Let this first layer dry for about 10 to 15 minutes, and then apply a second layer.

While it is a little time consuming to apply the icing in two layers rather than one, it is worth the extra effort. The finished product is a professional looking cake that you can be proud to serve at any event.

Images copyright 2012 Donna Cosmato, all rights reserved

Recipe  5.0/5 Stars (1 Votes)

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Updated: 05/16/2012, Donna_Cosmato
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Donna_Cosmato on 04/15/2012

Well, my family does like it:) It's the only way I have found to get them to eat pumpkin, which is one of my favorite foods. Thanks for taking time to share your feedback on this recipe. I really appreciate it!

Marie on 04/15/2012

Pumpkin chocolate cake sounds very nice indeed :)

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