Pumpkin Sheet Cake With Molasses Cream Cheese Frosting Recipes

PUMPKIN SHEET CAKE WITH MOLASSES CREAM-CHEESE FROSTING

Pumpkin Sheet Cake With Molasses Cream-Cheese Frosting image

This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined. The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating. And, for a more subtly flavored frosting, substitute an equal amount of dark maple syrup for the molasses, or skip the molasses entirely for pure cream-cheese flavor.

Provided by Yossy Arefi

Categories cakes, dessert

Time 45m

Yield One 9x13-inch cake

Number Of Ingredients 21

Ingredients

1/2 cup/113 grams unsalted butter (1 stick), softened but cool, plus more for the pan
2 cups/256 grams all-purpose flour, plus more for the pan
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 teaspoons ginger
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/2 cups/330 grams light brown sugar, firmly packed
1/4 cup/60 milliliters grapeseed or other neutral-flavored oil
2 large eggs
2 teaspoons vanilla extract
1 (15-ounce/425-gram) can pumpkin purée
1/2 cup/4 ounces/113 grams cream cheese, softened but cool
1/4 cup/57 grams unsalted butter, softened but cool
2 cups/226 grams confectioners' sugar, sifted
1 tablespoon molasses
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch kosher salt

Steps:

Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.
In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.
Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.
Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.
Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner's sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.
Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you'd rather not transfer it to a serving platter.

PUMPKIN SHEET CAKE

Pumpkin Sheet Cake image

This cake is great for potlucks!

Provided by Sandy Rowe

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 20

Number Of Ingredients 14

Ingredients

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ¾ cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

Steps:

In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Pumpkin Spice Sheet Cake with Cream Cheese Frosting image

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

1 can (15 ounces) pumpkin
1-1/2 cups sugar
4 large eggs, room temperature
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

Steps:

Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SHEET CAKE

Pumpkin Sheet Cake image

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons whole milk
Chopped nuts

Steps:

In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SHEET CAKE W/ CREAM CHEESE FROSTING

Pumpkin Sheet Cake W/ Cream Cheese Frosting image

Make and share this Pumpkin Sheet Cake W/ Cream Cheese Frosting recipe from Food.com.

Provided by Aroostook

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1/2 teaspoon salt
1 (3 ounce) package cream cheese
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
Add eggs and mix well.
In another bowl, combine flour, baking soda,/powder spices and salt.
Add these dry ingredients to the pumpkin mixture, and beat until well blended.
Pour batter into a greased 15 x 10 inch baking pan.
Bake at 350°F for 25 to 30 minutes, or until cake tests done.
Cool& frost.
Frosting: Mix well until smooth.
May add a bit of milk if you want to make the consistency you like.

Nutrition Facts : Calories 550, Fat 28.2, SaturatedFat 8, Cholesterol 85.1, Sodium 395.6, Carbohydrate 71.4, Fiber 1.2, Sugar 53.7, Protein 4.9

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