Experience the ultimate autumn indulgence with this incredibly moist, perfectly spiced, and undeniably pumpkin-rich sheet cake. Our Pumpkin Sheet Cake recipe is designed to let the vibrant flavor of pumpkin truly shine, making it an essential addition to your fall baking repertoire. Baked in a half-sheet pan, this cake achieves an ideal thinness, providing that coveted perfect cake-to-frosting ratio in every single bite. Crowned with a luscious Maple Cream Cheese Frosting and a generous sprinkle of toasted pecans, it’s a guaranteed crowd-pleaser for Thanksgiving gatherings, potlucks, or any cozy fall occasion.
Table of Contents
- The Quest for the Perfect Pumpkin Sheet Cake
- The Art of the Sheet Cake: Why a Half-Sheet Pan is Essential
- Irresistible Maple Cream Cheese Frosting
- Star Ingredients for an Unforgettable Cake
- How to Bake Your One-Bowl Pumpkin Sheet Cake
- Storing and Freezing Your Pumpkin Sheet Cake
- Frequently Asked Questions About Pumpkin Sheet Cake
- More Delightful Pumpkin Desserts
- Pumpkin Sheet Cake Recipe
Fall arrives with a crisp whisper, painting the leaves in shades of fiery red and golden yellow. As the air turns cooler and a cozy warmth beckons us indoors, there’s nothing quite like the comforting embrace of a truly exceptional pumpkin dessert. This Pumpkin Sheet Cake embodies everything wonderful about the season – it’s a taste of autumn comfort, ready to welcome you home.
Forget the complexities of a layered cake; this sheet cake offers all the tenderness and rich flavor without the fuss. Imagine stepping inside after a brisk walk, the scent of cinnamon and nutmeg filling the air, and a slice of this moist, perfectly frosted pumpkin cake awaiting you. It’s a simple luxury that reminds us of the best things in life – warmth, comfort, and delicious homemade treats.
The Quest for the Perfect Pumpkin Sheet Cake
Finding that one, perfect pumpkin sheet cake recipe can feel like a culinary quest. I had a clear vision: a cake that was irresistibly moist and tender, melting in your mouth with every bite. The pumpkin flavor needed to be pronounced and authentic, complemented by a balanced blend of fall spices, all crowned with a dreamy, creamy cream cheese frosting.
My journey involved quite a bit of tinkering. I adjusted spice levels, played with various ingredients, and refined the technique until I believed I had achieved pumpkin cake perfection. I was confident my recipe was the best. Then, fate intervened. At a Halloween party, a friend brought a pumpkin sheet cake with a glossy white frosting. With a single taste, my confidence wavered – it was, dare I admit, even better than mine.
My ego was officially bruised! After all this effort, to be outdone by a store-bought cake? (Albeit, a Trader Joe’s cake, which often has a secret ingredient for culinary enchantment.) I immediately sought out one of their mini pumpkin cakes for an in-depth analysis. The revelation was almost immediate: their pumpkin flavor was significantly stronger.
My usual trick for adding tang and moisture to cakes is sour cream. But in this case, the sour cream was subtly masking the delicate, earthy notes of the pumpkin. The solution was surprisingly simple: I eliminated the sour cream entirely and incorporated a touch more oil. The result was transformative! This revised cake now stands proudly, boasting an intense pumpkin flavor, a harmonious blend of autumn spices, and an unparalleled moistness that rivals, and perhaps even surpasses, the best store-bought versions. It’s truly a testament to fine-tuning and a deep understanding of ingredients.
The Art of the Sheet Cake: Why a Half-Sheet Pan is Essential
My affection for sheet cakes runs deep. They are, in my opinion, the unsung heroes of the baking world – incredibly tender, wonderfully soft, and delightfully convenient. I’ve developed several popular sheet cake recipes over the years, from the legendary Texas Sheet Cake to refreshing Lemon Sheet Cake, elegant White Sheet Cake, and nutty Almond Sheet Cake. Each one proves the versatility and charm of this baking format.
What makes a sheet cake truly exceptional is its inherent thinness. This isn’t a flaw; it’s a deliberate design choice that leads to the ultimate cake-to-frosting ratio. If a cake is too thick, especially one without multiple layers, you end up with bites that are predominantly cake and lack that essential frosting goodness. And let’s be honest, who wants a bite of cake without frosting? I certainly don’t! My goal is frosting in EVERY single bite.
This pursuit of perfection led me to abandon the deeper 9×13 inch cake pans for sheet cakes. Instead, I wholeheartedly embrace half-sheet baking pans. These larger, shallower pans allow the batter to spread out more evenly, baking into a thinner, yet still wonderfully fluffy, base. The result is a uniformly delightful dessert where the tender cake perfectly complements a generous layer of creamy frosting. It’s a game-changer for casual entertaining and ensures everyone gets a piece of pure bliss.
Irresistible Maple Cream Cheese Frosting
A pumpkin cake, especially one as flavorful as this, demands the perfect companion: cream cheese frosting. The luxurious creaminess and delightful tang of cream cheese provide an exquisite contrast to the soft, spicy pumpkin flavors of the cake. It’s a pairing that simply can’t be beaten, creating a harmonious blend of textures and tastes.
During one memorable baking session, I decided to venture off-script and incorporate a touch of maple extract into the frosting. The result was nothing short of magical! That subtle hint of maple elevates the entire dessert, especially when paired with a sprinkle of perfectly toasted pecans. The earthy crunch of the nuts and the sweet, woody notes of maple become the ideal complement to the rich pumpkin cake.
While I highly recommend this maple-infused version, it’s completely optional. This cake is equally phenomenal with a classic white cream cheese frosting. For a slightly lighter texture, you could also opt for whipped cream cheese frosting. Both options are delicious, and if you still desire that hint of maple, you can easily add a bit of maple extract to either of those recipes. The full recipe for the delectable maple cream cheese frosting is conveniently included in the recipe card below.
Star Ingredients for an Unforgettable Cake
Crafting a truly exceptional pumpkin sheet cake relies on a stellar lineup of ingredients, each playing a vital role in achieving that perfect moist texture, rich flavor, and balanced spice. Here’s a closer look at the key players that make this recipe shine:
- Pumpkin Puree: This is the heart of our cake! Crucially, use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that would disrupt our carefully balanced flavor profile. Using pure puree allows us complete control over the sweetness and spice blend, ensuring a truly pumpkin-forward taste.
- Melted Butter: While many cakes call for softened butter, using melted butter here is a game-changer for sheet cakes. It contributes an incredible richness and tenderness, making the cake crumbly and melt-in-your-mouth. You simply can’t replicate this depth of flavor.
- Vegetable Oil: You might wonder why both butter and oil are used. Here’s the secret: American butter is typically around 80% fat, while oil is 100% fat. Fat is flavor, and in baking, oil provides unparalleled moisture and a soft, delicate crumb. The oil ensures our cake remains incredibly moist and tender long after it’s baked, complementing the flavor of the butter without making the cake dense.
- Brown Sugar: This isn’t just for sweetness; brown sugar is vital for maintaining the cake’s exceptional moisture. Its natural molasses content adds a wonderful depth of flavor, a subtle caramel note that perfectly harmonizes with the pumpkin and spices.
- The Spice Blend (Cinnamon, Nutmeg, Ginger, Cloves, Cardamom): This carefully curated blend is designed to enhance, not overpower, the pumpkin. Cinnamon provides warmth, nutmeg a cozy aroma, ginger a gentle zing, cloves a deep richness, and a touch of cardamom adds a sophisticated, aromatic complexity. Together, they create a balanced, inviting flavor that allows the pumpkin to truly shine, making the cake perfectly spiced without being overwhelming.
How to Bake Your One-Bowl Pumpkin Sheet Cake
Get ready for simplicity! This recipe is a true one-bowl wonder, designed for ease and minimal cleanup – because I believe baking should be enjoyable, not a chore.
Start by melting half a cup of butter directly in a large, microwave-safe bowl. Melted butter is the secret to the incredibly moist and tender texture that makes sheet cakes so irresistible. While it might not be ideal for certain layer cakes, it’s absolutely perfect for a single-layer sheet cake where stacking isn’t a concern. It infuses the cake with tons of rich flavor and moisture, ensuring every bite is pure bliss.
Once your butter is melted, add the entire can of pumpkin puree (remember, pure pumpkin, not pie filling!) and both your brown and granulated sugars to the bowl. This combination lays the foundation for a sweet, moist, and flavorful cake base.
Next, crack in a couple of large eggs and add the vanilla extract. Using a hand mixer (or transferring to a stand mixer if you prefer), beat these wet ingredients together for about two minutes. You want a thoroughly blended, smooth mixture. Don’t forget to scrape down the sides and bottom of the bowl to ensure everything is incorporated.
Now, let’s add the dry ingredients. Measure your all-purpose flour using the “spoon and level” method – gently spoon flour into your measuring cup and then level it off with a straight edge. This prevents compacting the flour and adding too much, which can lead to a dense cake. Add the flour directly on top of your pumpkin mixture, but don’t stir it yet.
Sprinkle the remaining dry ingredients over the flour: baking soda, baking powder, kosher salt, and your carefully measured fall spices (cinnamon, nutmeg, ginger, cloves, and cardamom). Before mixing with the wet ingredients, take a moment to gently stir the dry ingredients together with a teaspoon. This ensures even distribution of the leavening agents and spices throughout the cake batter.
Now, it’s time to bring everything together with your hand mixer. Mix only until just combined! Overmixing cake batter is a common pitfall that can lead to a tough, rubbery cake – and we definitely don’t want that. Stop as soon as all the flour streaks have disappeared and there are minimal lumps. A few small lumps are perfectly fine; the goal is simply a cohesive batter.
Grease your half-sheet baking pan (11×17 inches) thoroughly. You can use the butter wrapper, nonstick spray, or extra butter – just ensure the entire surface is well-coated to prevent sticking. Pour the beautiful orange batter into the prepared pan and spread it evenly to the edges.
Bake the cake in a preheated 350°F (175°C) oven for a short 17-20 minutes. Because the batter is spread thin, it bakes quickly. The key is to look for the edges pulling away from the pan and a toothpick inserted into the center coming out clean, with no wet batter clinging to it. Once baked, allow the cake to cool completely before frosting. You can even pop it in the fridge or freezer to speed up the cooling process!
While the cake cools, prepare the star of the show: the Maple Cream Cheese Frosting!
For the frosting, you’ll need one stick of softened butter and one (8-ounce) package of softened full-fat cream cheese. Ensure both are truly soft for a smooth, lump-free frosting. Beat them together until perfectly creamy. Any lumps here will translate directly into lumps in your final frosting, so take your time to achieve a silky-smooth consistency.
Gradually add three cups of powdered sugar, one cup at a time, beating well after each addition until smooth. While I often prefer a tangier cream cheese frosting, for this pumpkin cake, a slightly sweeter frosting provides a delightful balance (perhaps a subtle influence from my Trader Joe’s revelation!). You can adjust the amount of powdered sugar to suit your taste, but three cups usually hits that sweet spot.
For that extra special touch, stir in a half-teaspoon of maple extract. This will impart a beautiful, subtle tan hue to your frosting and a wonderfully complementary flavor. It’s an optional but highly recommended step that truly elevates the cake. If maple isn’t your preference, a classic cream cheese frosting or a lighter whipped cream cheese frosting are also fantastic options, both of which can have maple extract added.
Once your cake is completely cool, generously spread the frosting over the entire surface. For an added layer of flavor and texture, toast one cup of pecans. Spread them on a dry sheet pan and toast at 350°F (175°C) for 5-7 minutes, stirring occasionally, until fragrant. Chop them to your desired size and sprinkle them over the frosted cake just before serving. This large, impressive cake is perfect for sharing at potlucks and parties, ensuring everyone gets a taste of fall bliss.
Storing and Freezing Your Pumpkin Sheet Cake
Ensuring your delicious pumpkin sheet cake stays fresh is key to enjoying it for as long as possible. Here’s how to properly store any leftovers and even how to freeze it for future enjoyment:
Storing Leftovers:
After your gathering, carefully cover the remaining cake. If you have a significant portion left in the sheet pan, gently place plastic wrap directly over the cake, making sure it touches the frosting to prevent it from drying out, and then secure the wrap tightly around the edges and bottom of the pan. For smaller, individual pieces, transfer them to an airtight container. The storage location depends on your frosting choice:
- With Traditional Cream Cheese Frosting: If you used the classic Cream Cheese Frosting, the cake can safely remain on the counter for 1-2 days. Beyond that, or if your kitchen is particularly warm, it’s best to transfer it to the refrigerator.
- With Whipped Cream Cheese Frosting: If you opted for the lighter Whipped Cream Cheese Frosting, it’s more delicate and should always be stored in the refrigerator from the start to maintain its texture and freshness.
Freezing Your Pumpkin Sheet Cake:
Pumpkin cake freezes beautifully, whether it’s frosted or unfrosted, and as a whole cake or individual slices. This makes it perfect for meal prepping desserts or saving some autumn deliciousness for later.
- To Freeze a Whole Cake (Frosted or Unfrosted):
- Bake the cake as directed and allow it to cool completely to room temperature. This is crucial to prevent condensation and ice crystals.
- Place the entire sheet pan into the freezer for approximately 30-45 minutes to “flash freeze.” This firms up the frosting (if present) and prevents it from sticking to the wrap.
- Once flash-frozen, remove the cake and wrap it very thoroughly. Use two layers of plastic wrap, followed by a final layer of heavy-duty aluminum foil. This triple layer provides maximum protection against freezer burn.
- To Freeze Individual Slices:
- Cut the cooled cake into individual servings.
- Arrange the cut pieces on a baking sheet lined with parchment paper or a silicone mat.
- Flash freeze them for about 30 minutes, just until firm.
- Once firm, transfer the pieces to individual airtight containers, or carefully wrap each slice in plastic wrap and then place all wrapped slices into a large freezer-safe ziplock bag.
Thawing Frozen Cake:
To enjoy your frozen pumpkin cake, simply remove it from the freezer and leave it on the counter to thaw. A whole cake will take about 3-4 hours, while individual slices will thaw faster, typically in 1-2 hours. If the cake is frosted, once removed from the freezer, gently unwrap the outer foil and some plastic wrap, leaving just one light layer of plastic wrap over the frosting. This prevents the frosting from sticking to the wrap as it thaws and softens, ensuring your cake looks as good as it tastes.
Frequently Asked Questions About Pumpkin Sheet Cake
Pumpkin puree is simply 100% cooked and pureed pumpkin, with no other ingredients. Pumpkin pie filling, on the other hand, comes pre-mixed with added sugar, spices, and sometimes other natural flavors. For this recipe, and most baking where you want to control the flavor profile, it’s essential to use pure pumpkin puree. This allows you to precisely adjust the sweetness, the specific type and amount of spices, and ultimately, the consistency and overall flavor of your cake or other baked goods.
Absolutely! The cake itself does not contain any maple syrup or extract. For the frosting, the maple extract is an optional addition that adds a lovely, subtle flavor. If you prefer, you can easily omit it and still have a fantastic cream cheese frosting. Alternatively, you can explore other cream cheese frosting options, such as my original cream cheese frosting recipe or the whipped cream cheese version, both of which pair wonderfully with this pumpkin cake.
Yes, you can definitely use pumpkin pie spice as a convenient alternative if you don’t have all the individual spices on hand. This recipe essentially builds a homemade pumpkin pie spice blend using specific amounts of cinnamon, nutmeg, ginger, cloves, and cardamom. If you opt for a pre-made pumpkin pie spice blend, omit the individual measurements for nutmeg, ginger, cloves, and cardamom, and instead add approximately 2 teaspoons of pumpkin pie spice. While the flavor profile might not be identical to the custom blend, it will still yield a wonderfully spiced and delicious cake.
More Delightful Pumpkin Desserts
As the leaves change and the air cools, it’s officially pumpkin season! If you’re as enamored with pumpkin spice as I am, you’ll love exploring these other incredible recipes, perfect for celebrating autumn:
Cakes and Cupcakes
- Pumpkin Coffee Cake >> For a delightful brunch option, this pumpkin coffee cake is a must-try. Its streusel topping is absolutely divine!
- Easy Pumpkin Pie Cake >> Enjoy all the satisfying flavors of pumpkin pie without the stress of making a crust.
- Pumpkin Cream Cheese Roll >> A classic fall or Thanksgiving showstopper that’s both impressive and incredibly delicious, offering a fancy take on pumpkin and cream cheese.
- Butterscotch Pumpkin Cake >> Any cake that begins with melted butterscotch chips is a winner in my book – pure decadence!
- Pumpkin Cupcakes with Maple Pecan Frosting >> These cupcakes are bursting with flavor, thanks to the rich depth of browned butter.
Muffins
- Pumpkin Cream Cheese Muffins >> Similar to today’s recipe but in a convenient muffin form, featuring a heavenly pocket of cream cheese in the center.
- Pumpkin Chocolate Chip Muffins >> Another delightful muffin choice, this time with the irresistible addition of chocolate chips.
- Chocolate Pumpkin Zucchini Muffins by Fit Foodie Finds >> A healthier yet equally delicious option combining chocolate, pumpkin, and zucchini.
Bars and Cookies
- Pumpkin Cookie Recipe (Soft Cookie with Brown Butter Icing) >> Discover the perfect soft, melt-in-your-mouth iced pumpkin cookie you’ve been dreaming of!
- Peanut Butter Pumpkin Blossoms >> A delightful twist on the classic blossom cookie, infused with just a hint of pumpkin spice.
- Pumpkin Pie Bars (Pumpkin Shortbread Bars) >> (Don’t tell the others, but this might just be my absolute favorite pumpkin dessert!)
- Pumpkin Bars with Chocolate Chips >> These fudgy bars are reminiscent of brownies, and you’re going to adore them.
- Pumpkin Cream Cheese Swirl Brownies >> Indulge in these ultra-rich and decadent brownies, featuring a beautiful pumpkin and cream cheese swirl.
- Pumpkin Magic Bars from The Country Cook >> A magical combination of flavors and textures in a convenient bar format.
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Pumpkin Sheet Cake
Equipment
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1 half sheet baking pan
Ingredients
For the cake:
- 1/2 cup butter
- 1 (15-ounce can) pumpkin puree, NOT pumpkin pie filling
- 1/2 cup light olive oil, or any vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 and 3/4 cup all purpose flour , spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom, optional
For the frosting:
- 1/2 cup butter, softened
- 1 (8-ounce) package full fat cream cheese, softened
- 3 cups powdered sugar
- 1/2 teaspoon kosher salt, use less if you are using table salt
- 1/2 teaspoon maple extract
- 1 cup pecans, toasted
Instructions
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Preheat the oven to 350 degrees F (175°C).
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Wet ingredients: In a large microwaveable bowl, add 1/2 cup butter. Melt in the microwave for about 30-60 seconds until melted.
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Add a 15-ounce can pumpkin puree and 1/2 cup vegetable oil (light olive oil or any vegetable oil works well).
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Add 2 large eggs and 1 teaspoon vanilla extract.
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Add 1 cup packed brown sugar and 1 cup granulated sugar.
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Use a hand mixer (or transfer to a stand mixer) to beat for about 2 minutes, until all the ingredients are completely blended and smooth. Scrape the sides and bottom of the bowl to ensure everything is incorporated.
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Dry ingredients: Add 1 and 3/4 cups all-purpose flour right on top of the pumpkin mixture, but do not stir yet. Make sure to spoon and level your flour (spoon flour into the measuring cup, then level off the top with a straight edge, do not scoop directly from the bag).
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Add all the other dry ingredients right on top of the flour: 1 teaspoon baking soda, 1/4 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 3/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon cardamom.
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Use your teaspoon to stir the dry ingredients together a bit on top of the wet ingredients. Ensure there are no large lumps and smooth it out slightly.
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Use the beaters to mix the dry ingredients into the wet ingredients. Beat only until everything is just blended. All flour streaks should be incorporated, and there should be minimal lumps. Stop mixing immediately once combined, as over-beaten cake batter can result in a tough cake.
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Use your butter wrapper to grease a half-sheet baking pan (11×17 inches) thoroughly. Alternatively, use nonstick spray or more butter; just ensure the pan is well-greased to prevent sticking.
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Pour the batter into the prepared pan and spread it out evenly.
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Bake at 350°F (175°C) for 17-20 minutes, or until a toothpick inserted into the center comes out clean with no wet batter. The edges of the cake should begin to pull away from the sides of the pan.
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Let the cake cool completely to room temperature before frosting. You can place it in the fridge or freezer to speed up this process if desired.
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Meanwhile, make the frosting.* In a large bowl, add 1/2 cup softened butter and 8 ounces softened full-fat cream cheese. Beat with a hand mixer until completely smooth, ensuring no lumps remain for a silky frosting.
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Gradually add 3 cups of powdered sugar, one cup at a time, beating thoroughly after each addition until fully incorporated and smooth.
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Add 1/2 teaspoon kosher salt and 1/2 teaspoon maple extract. Beat until all ingredients are well incorporated and the frosting is light and fluffy.
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Once the cake is completely cool, generously spread the prepared frosting over the top.
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Pecans: For the best flavor, toast your pecans first. Spread 1 cup of nuts on a dry baking sheet and toast at 350°F (175°C) for about 5-7 minutes, stirring every two minutes, until they are fragrant and lightly golden.
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Chop the toasted pecans to your desired size, then sprinkle them evenly over the frosted cake. For optimal crunch and freshness, add pecans just before serving, or sprinkle over individual slices.
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Storage: Store the cake on the counter for up to two days. Due to the cream cheese in the frosting, I personally prefer to store it in the refrigerator. Ensure it is well-covered with plastic wrap or in an airtight container to prevent drying out.
Notes
PAN SIZES:
- If you are baking this in a 9×13 inch pan, bake for 23-25 minutes.
- If you do a 10×15 inch pan, bake for about 20 minutes.
- If you bake it in a half sheet pan (11×17 inches), bake for about 18-20 minutes.
Always rely on the toothpick test to make sure your cake is baked in the center!
*Frosting options: You can make lots of different frostings to go with this cake! I love it with classic Cream Cheese Frosting, but it’s also amazing with Whipped Cream Cheese Frosting (A lighter-texture version, it’s less heavy; more like whipped cream). You can add 1/2 teaspoon maple extract to EITHER of those recipes and it works great (omit vanilla). I haven’t tried it yet, but I also think this Maple Pecan Frosting would be amazing with this cake!
Freezing:
It’s very easy to freeze pumpkin cake, and you can do it both unfrosted or frosted, as a whole cake or cut into pieces. To freeze a whole cake (with or without frosting), bake the cake and allow it to cool completely to room temperature. Put the whole pan in the freezer for about 30-45 minutes to flash freeze, then pull it out and wrap very well in two layers of plastic wrap, and one final layer of aluminum foil.
The method for storing individual slices of cake is very similar. Place the cut pieces on a silpat or parchment paper lined sheet pan, then flash freeze them for about 30 minutes. Transfer the pieces to individual containers, or carefully wrap each piece in plastic wrap and add all the pieces to a freezer ziplock bag.
To use the frozen cake, leave it on the counter for a few hours (maybe more like 3-4 hours if it’s a whole cake). If the cake is frosted, remove the layers of plastic wrap and carefully and lightly place one layer back over the top so the frosting doesn’t stick to it once thawed.